Chef de Partie UHG - Part time

at  Aramark West

WHAT WE ARE OFFERING YOU:

• Meals provided while at work
• Uniform and shoes provided
• Advancement opportunities available for employees who would like to build and develop their career with us
• Basic training given and additional training opportunities offered
• Sick pay scheme
• Company pension scheme available

• Support the Head Chef and Sous Chef in the day-to-day running of the Kitchen and act up as required in the absence of the Head Chef and Sous Chef.
• Be a champion of our food offering on campus and deliver food services for patient feeding and the restaurant.
• Have a good understanding of IDDSI and ensure the safe production of all special diets provided through patient feeding services.
• To follow the Catering Hygiene Policy guidelines along with Aramark’s dress code policy, always maintaining a clean uniform and hygienic appearance.
• Supporting the Head Chef in the training and development of Commis Chefs and aiding other kitchen staff as directed by the Head Chef or Sous Chef.
• To observe Aramark & the hospital’s confidentiality policy.
• Follow HACCP guidelines and ensure that all the necessary information is being recorded accurately and efficiently.
• Ensuring correct stock rotation procedures are followed, use the FIFO rule.
• Observes infection control and HACCP policies in food handling storage, wearing gloves and proper protective equipment.
• Adhere to the prescribed dress code and wear all safety and hygiene clothing and equipment, as always prescribed when required to do so.
• Know and follow fire and disaster plan, report of injuries, lifting techniques, Universal precautions, and MSDS policies and procedures.
• Ensure the correct manual handling procedures are adhered to when lifting or moving anything while working.
• Observe the correct use and care of equipment reporting any defect in materials or equipment properly.
• Co-operate fully and participate with/in all health and safety training programmes
• Comply with and adhere to all Aramark & Hospital policies and procedures.
• Have requisite working experience, and culinary expertise and to be creative
• Ability to multi-task and can handle multiple roles as required, with a good understanding of all sections of the kitchen.
• Have good organizational skills and work consistently with attention to detail.
• Participate in training and development programmes as required.
• Engage with and maintain our ISO standards within the Production Kitchen and stores.
• Follow all reasonable requests from the Executive Chef, Head Chef or Sous Chef.