Chef De Partie at Aramark

, Cork, Ireland -

Full Time

Start Date

Immediate

Expiry Date

08 Feb, 26

Salary

0.0

Posted On

10 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Qualification, Food Hygiene, Menu Planning, HACCP Documentation, Multitasking, Communication, Food Costings, Team Performance, Food Presentation, Stock Management, Reliability, Self-Motivation, Personal Hygiene, Professional Manner, Passion for Food, Flexibility

Industry

Hospitals and Health Care

Description

Job Description To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite. Job Responsibilities To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation) To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible. To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used. To fully familiarise yourself with all company policies and procedures and to ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation. To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception. To maintain a high standard of hygiene in respect of premises and self. To be responsible for the performance of the team to deliver the top of the line food for our clients. To share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit. To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts. To assist with carrying out stock takes as appropriate. To review the kitchen hazard list every week with the Chef Manager/Catering Manager. To maintain good communications and working relationships with your client, customers, and all staff. As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard. To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen. Qualifications Relevant culinary qualification 1-2 years’ experience in a Professional kitchen. Experience in industrial catering. Experience of H.A.C.C.P. documentation Ability to prepare sophisticated food items for consumption Ability to multitask Ability to deal and communicate optimally with staff and customers at all levels Ability to follow accurately and issue instructions, written or oral Ability to handle food costings and ensure budgets are met. Experience of menu planning Dedication and self-motivation Good reliability and time keeping To work on own initiative or as part of a team To be able to maintain personal hygiene Professional and Courteous manner A passion for food and service Flexible approach to hours and duties Willingness to undergo training as required

Responsibilities

The Chef De Partie will support the Chef Manager in leading the kitchen brigade, ensuring high standards of food delivery and kitchen management. Responsibilities include maintaining food hygiene, assisting with menu planning, and overseeing food safety practices.