Chef de Partie

Our Mission At Aramark, our mission is to enrich and nourish lives. Every day, we deliver an impact wherever people work, learn, recover and play. And we need talented, energetic, passionate people to help us do it. Aramark Food Services is currently recruiting for a Chef de Partie to join our team in Kettering, Northamptonshire. The successful candidate will 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.

• This is a full-time role working 35 hours per week Key Responsibilities: - Maintain the highest standards in food hygiene, service & presentation (HACCP & Health & Safety Legislation) - Assist with menu planning and menu costings to ensure that the budgeted Gross Profit Margin is achieved, eliminating waste where possible. - Assist with food orders in line with company purchasing policy,
ensuring that only suppliers from the approved supplier list are used. - To ensure that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception. - To lead the performance of the team to deliver the highest standards of food for our clients. - To share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit. - To ensure that food presentation is innovative, and at the required temperatures are recorded on the appropriate charts. - To assist with carrying out stock takes as appropriate. - To review the kitchen hazard list every week with the Chef Manager/Catering Manager. - To maintain good communications and working relationships with your client, customers, and all staff.

Ability to work on own initiative and as part of a team - Maintain high standards of personal hygiene - Professional and Courteous manner - Ability to manage multiple tasks - Ability to deal and communicate effectively with staff and customers at all levels - Ability to follow accurately and issue instructions, written or oral - Strong financial acumen with the ability to manage food costings and ensure budgets are met - Relevant culinary qualification - 1-2 years' experience in a Professional kitchen. - Experience in industrial catering. - Experience of H.A.C.C.P. documentation - Intermediate food hygiene C.O.S.H.H. awareness - Experience of menu planning