Chef de Partie

Aramark -
Dublin, County Dublin

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Job details

2 days ago

Qualifications

Menu planning
Kitchen management
Restaurant experience
Kitchen experience

Full job description

Job Description

Aramark are currently looking for a Chef de Partie based one of our client site, to support the Head Chef 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. We are looking for a candidate who is outgoing as the role would be user facing daily. A good knowledge of global cuisine, The role is daytime hours.

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 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 verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts.
To review the kitchen hazard list every week with the Head Chef
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
3 years’ experience in a Professional kitchen.
Restaurant experience minimum 2 years
Experience of H.A.C.C.P. documentation
Ability to prepare sophisticated food items for consumption
Ability to follow accurately and issue instructions, written or oral
Ability to handle food costings and ensure budgets are met.
To be able to maintain personal hygiene
Professional and Courteous manner
A passion for food and service

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