Chef de Partie
Aramark · Cork, CO, Ireland
What the posting says
Each fact was read from this posting and checked:Statedin the posting, quotedConflictsposted two ways, both shownNot mentionedwe looked; it is not there
- Employment typeStated
- Full time
- ExperienceStated
- 0-2 years
- EducationStated
- ['professional certificate']
Not mentioned in this posting
We read the whole posting. These are not in it. Not a no: ask the recruiter, in your own words.
- PayNot mentioned
- The posting does not say
- Work arrangementNot mentioned
- The posting does not say
- ShiftNot mentioned
- The posting does not say
- Visa sponsorshipNot mentioned
- The posting does not say
Requirements, each with its sentence from the posting
These are the employer’s words. The index does not judge whether you meet them.
- Culinary qualificationrequired
Relevant culinary qualification
from the posting - Professional kitchen experiencerequired
1-2 years' experience in a professional kitchen
from the posting - Industrial catering experiencerequired
Experience in industrial catering
from the posting - HACCP documentationrequired
Experience with H.A.C.C.P. documentation
from the posting - Food preparationrequired
Ability to prepare sophisticated food items
from the posting - Multitaskingrequired
Ability to multitask and work on own initiative or as part of a team
from the posting - Communication skillsrequired
Strong communication and interpersonal skills with staff and customers
from the posting - Food costings and budget managementrequired
Competency in food costings and budget management
from the posting - Menu planningrequired
Experience with menu planning
from the posting - Food hygienerequired
Ability to maintain personal hygiene standards
from the posting
Read the full posting as the employer wrote it
Job Description
**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
**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
Additional Information
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.
The posting text is reproduced as the employer wrote it; the index adds nothing to it.