Chef de Partie

About Aramark

Northern Europe - Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

Northern Europe - About Aramark

Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here at  http : / / www.aramarkcareers.com

All applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.

Job Responsibilities

• Reporting to the Executive Chef, Executive Sous-Chef, and Sous-Chefs, responsibilities and essential job functions include but are not limited to the following :
• Oversee and support Executive Chef and Executive Sous-Chef in synchronizing food preparation tasks by providing relief in both kitchen departments.
• Read and follow recipes – prepare and cook hot and cold food items.
• Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible.
• Monitor the needs of each department and plan for support accordingly.
• Support all cooks and culinary team in their planning role.
• Prepare and plate final food products ensuring an attractive presentation is achieved.
• Ensure all food orders are completed in an efficient manner.
• Maintain a strong working knowledge of culinary trends and use them where appropriate.
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to.
• Ensure cleanliness and high sanitation standards are always maintained.
• Organize and maintain stock rooms and walk-in refrigerators.
• At the end of the shift return all food items to designated storage areas - cover and date all perishable items.
• Train Cooks on all aspects of the role, helping to enhance their cooking skills
• Understand and ensure HACCP guidelines are strictly followed.
• Ensure consistency in the preparation of all food items for a la carte and / or buffet menus according to facility recipes and standards.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• To monitor production levels with left over to ensure a proper financial return.
• Liaise daily with departmental Chefs to keep open lines of communication regarding production levels.
• Deputize in the sous-chef’s absence and take charge of the kitchen when directed to do so.
• Understand and ensure HACCP guidelines are strictly followed.

Essential Functions

Qualifications

Education