Chef de Partie

**Responsibilities** As Section Chef, you will be accountable for the following critical responsibilities: **Food Safety & Hygiene Compliance** - Maintain rigorous food hygiene standards and ensure strict adherence to HACCP protocols and Health & Safety Legislation across all kitchen operations and associated areas

• Execute daily Food Safety and Quality records without exception, ensuring comprehensive documentation and compliance - Conduct weekly hazard assessments in collaboration with the Chef Manager/Catering Manager - Maintain exemplary personal and premises hygiene standards at all times

**Operational Management** - Oversee menu planning and costings to ensure budgeted Gross Profit Margins are achieved whilst minimising waste - Manage food procurement in accordance with company purchasing policy, utilising only approved suppliers - Conduct delivery inspections jointly with the Chef Manager/Catering Manager, verifying produce quality and standards before acceptance

• Perform stock takes as required and maintain accurate records - Ensure food presentation meets company standards, is served at correct temperatures, and temperatures are recorded appropriately

**Team Leadership & Performance** - Direct kitchen team performance to consistently deliver exceptional food quality for clients - Establish and maintain professional working relationships with clients, customers, and all staff members - Ensure all team members adhere to assigned daily and weekly cleaning and hygiene duties to required standards

**Policy & Procedure Implementation** - Demonstrate comprehensive knowledge of all company policies and procedures - Ensure daily implementation of policies to guarantee Food Safety, Hygiene, and operational efficiency - Execute any reasonable tasks that contribute to service delivery, food preparation, hygiene, and overall kitchen efficiency

**Qualifications** -

• Relevant culinary qualification - 1-2 years' experience in a professional kitchen -
• Experience in industrial catering -
• Experience with H.A.C.C.P. documentation -
• Ability to prepare sophisticated food items -
• Ability to multitask and work on own initiative or as part of a team
• Strong communication and interpersonal skills with staff and customers at all levels -
• Ability to follow and issue instructions accurately, both written and oral -
• Competency in food costings and budget management -
• Experience with menu planning -
• Reliable time keeping and professional manner -
• Ability to maintain personal hygiene standards -
• Willingness to undergo training as required

About Aramark
Aramark Ireland is a leader in food, facilities, and workplace services, supporting clients across healthcare, education, business, and the public sector. With over 40 years in Ireland and more than 8,000 colleagues across Ireland and Northern Ireland, we are committed to service excellence, innovation, sustainability, and creating meaningful experiences for our clients, colleagues, and communities.

Aramark is committed to creating a diverse and inclusive workplace and welcomes applications from all candidates.