OUR MISSION

At Aramark, our mission is to enrich and nourish lives. Every day, we deliver an impact wherever people work, learn, recover and play. And we need talented, energetic, passionate people to help us do it.

KEY REQUIREMENTS

• Relevant culinary qualification
• 1-2 years’ experience in a Professional kitchen.
• Experience in industrial catering.
• Experience of H.A.C.C.P. documentation
• Intermediate food hygiene C.O.S.H.H. awareness
• Experience of menu planning
• Ability to work on own initiative and as part of a team
• Maintain high standards of personal hygiene
• Professional and Courteous manner
• Ability to manage multiple tasks
• Ability to deal and communicate effectively with staff and customers at all levels
• Ability to follow accurately and issue instructions, written or oral
• Strong financial acumen with the ability to manage food costings and ensure budgets are met

YOUR ROLE

Avondale Beyond the Trees is a state-of-the-art new visitor destination located in Avondale Forest Park, Co. Wicklow which is a strategic partnership between Coillte, Fáilte Ireland & EAK Ireland. Avondale was once home of Charles Stewart Parnell and is considered the birthplace of Irish forestry. On site there is a new build visitor centre which will offer a café and restaurant, craft and exhibition areas along with a 1.3km Tree Top Walk & Tower providing 360-degree views of the forest, the Avonmore river & the Wicklow Mountains. In Avondale House the living history tour will bring the Parnell family story back to life. An annual event programme will animate the overall destination.
As a Chef De Partie you will be part of a new team servicing our visitors in the 270 seat Seed Café overlooking the wonderful Walled Gardens of Avondale Beyond The Trees. To be responsible for the production of food in the kitchen, as per duties assigned to you by our Head Chef & Sous Chef, ensuring constant innovation, food variety and choice and that all food is handled and prepared safety in conjunction with Food Safety requirements.
We have both Full Time (39hrs) and Part Time (18-24Hrs) Roles available.

JOB RESPONSIBILITIES

• To assist with food orders in line with company purchasing policy, ensuring that only suppliers from the approved supplier list are used.
• To fully familiarize yourself with all company policies and procedures and to ensure the daily implementation of same to ensure that the highest standards of Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation.
• To ensure that any Food Safety/Quality records assigned to you are being carried out on a daily basis within the kitchen and related areas, without exception.
• To maintain a high standard of hygiene in respect of premises and self.
• To be aware of preventive maintenance of equipment to ensure the smooth running of the operation and to be aware of safety hazards within the kitchen.
• To share responsibility with the Head Chef & Sous Chef for the checking, probing and signing of all food deliveries to ensure that only the highest standard of produce is accepted into the unit.
• To ensure that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts.
• As a member of the kitchen team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• The performance of any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen.