Chef de Partie

4w1 month ago

Aramark

Galway, IE · Full-time · €28,000 – €35,000

About this role

This role supports the Chef Manager and Catering Manager in leading and managing the entire kitchen brigade. The focus is on consistently high standards of food delivery and kitchen management across all sections of the business.

Day-to-day responsibilities include maintaining food hygiene, service, and presentation in line with HACCP and Health & Safety legislation. You will aid with menu planning and costings to achieve budgeted gross profit margins while minimizing waste.

You will oversee a team, ensuring top-quality food is delivered to clients, and verify that all deliveries meet the highest standards. Good communication and working relationships with clients, customers, and all staff are essential.

This position offers the chance to develop leadership skills within a professional kitchen environment. You will work closely with senior management and take part in stock takes, hazard reviews, and continuous improvement of kitchen procedures.

Requirements

Relevant culinary qualification
1-2 years' experience in a professional kitchen
Experience in industrial catering
Experience of HACCP documentation
Ability to prepare sophisticated food items for consumption
Ability to multitask and communicate effectively with staff and customers at all levels
Ability to handle food costings and ensure budgets are met
Experience of menu planning and a passion for food and service

Responsibilities

Maintain food hygiene, service, and presentation in line with HACCP and Health & Safety legislation
Aid with menu planning and costings to corroborate budgeted gross profit margins while eliminating waste
Accommodate food orders conforming to company purchasing policy using approved suppliers
Be responsible for the performance of the team to deliver top-quality food for clients
Check, probe, and sign all food deliveries to ensure only the highest standards of produce are accepted
Verify that food presentation is innovative and at required temperature, recording temperatures on appropriate charts
Assist with carrying out stock takes as appropriate
Review the kitchen hazard list weekly with the Chef Manager or Catering Manager