As a Chef de Partie at University Hospital Galway, you will play a key role in delivering high-quality catering services to patients, staff, and visitors. This is a rewarding opportunity for the right candidate to contribute to the preparation and service of food within our Restaurant facilities. Our catering team plays an important part in the daily experience of hospital staff and visitors. Through excellent food quality, customer service, and teamwork, we strive to make a positive difference in each person's day. You will work as part of a dedicated team committed to maintaining high standards of food safety, quality, and service in a busy healthcare environment.
Are you a motivated, focused person who would like to join a catering team here at University Hospital Galway? And would you like a job offering no evenings or weekend shifts?
Key Requirements of the Role
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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.
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Be a champion of our on-campus food offering and deliver food services for the restaurant.
- To follow the Catering Hygiene Policy guidelines and Aramark's dress code policy, always maintaining a clean uniform and hygienic appearance.
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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.
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To observe Aramark & the hospital's confidentiality policy.
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Follow HACCP guidelines and ensure that all the necessary information is recorded accurately and efficiently.
- To ensure that correct stock-rotation procedures are followed, use the FIFO rule.
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Observe infection control and HACCP policies for food handling, storage, glove use, and proper protective equipment.
- Adhere to the prescribed dress code and wear all safety and hygiene clothing and equipment when required, as always prescribed.
- Know and follow the fire and disaster plan, report injuries, use lifting techniques, follow Universal precautions, and comply with MSDS policies and procedures.
- Ensure the correct manual handling procedures are followed when lifting or moving anything while working.
- Comply with and adhere to all Aramark & Hospital policies and procedures.
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Have the requisite working experience and culinary expertise, and be creative.
- Ability to multitask and handle multiple roles as required, with a good understanding of all kitchen sections.
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Have good organizational skills and work consistently with attention to detail.
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Participate in training and development programs as required.
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Engage with and maintain our ISO standards within the Production Kitchen and stores.
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Follow all reasonable requests from the Executive Chef, Head Chef, or Sous Chef.
What we are offering you:
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Meals provided while at work
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Uniform and shoes provided
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Advancement opportunities are available for employees who would like to build and develop their careers with us
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Basic training given, and additional training opportunities offered
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Sick pay scheme
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Company pension scheme available
You must have:
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Previous experience in a similar role in a fast-paced catering business
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An interest in people and the drive to deliver exceptional service
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A strong background in food production
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Knowledge of Food Hygiene, including HACCP
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A problem-solving mind and solutions-oriented approach with a flexible can-do attitude
Aramark
Reach for Remarkable
Aramark Northern Europe is an equal-opportunity employer.
