Title:  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

•    Participate in menu design and elaborate production list. 
•    Actively share ideas, opinions, and suggestions in shift briefings.
•    Strong knowledge of food trends and development of recipes, common food allergies and specific preparation.
•    Maintain proper rotation of product in all chillers to minimize wastage/spoilage. 
•    To respect the Aramark standard – health and safety with production ethic. 
•    Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
•    Continually strive to improve food preparation and presentations. 
•    Have full knowledge of all menu items.
•    Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. 
•    Follow kitchen policies, procedures, and service standards. 
•    Act as a role model and be a leader for the culinary team.
•    Aspire to be in a sous-chef role in the future to facilitate natural development.
•    To have strong communication skills with the team and senior management of the F&B department. 
•    Foster innovation Leadership skills and training skills in the culinary team.
•    Other duties as assigned.

Qualifications

• •    Diploma or Degree from an approved Culinary Training Facility.
  •    Interprovincial Red Seal, Journeyman’s Papers or international equivalent required.
  •    Previous experience in the Culinary field required, and large volume production an asset.
  •    Strong interpersonal and problem-solving abilities.
  •    Highly responsible & reliable.
  •    Working knowledge of Cook, Chill Retherm cooking process.
  •    Food Handlers Certification.
  •    Completed clean Criminal Background Check before first day of employment.
  •    Computer literate in Microsoft Windows applications an asset 
  •    Strong interpersonal and problem-solving abilities 
  •    Highly responsible & reliable. 
  •    Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections.
  •    Ability to constantly handle, lift, and operate kitchen equipment. 
  •    Ability to constantly discern food quality and palatability. 
  •    Ability to constantly identify and rectify hazardous situations in the workplace.  
  •    Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors.
  •    Ability to frequently handle objects weighing 50 lbs or less.
  •    Ability to frequently withstand high and low room temperatures and handle hot equipment.
  •    Ability to constantly work irregular hours, nights, and weekends.
  •    Ability to work well under pressure in a fast-paced environment. 
  •    Ability to work cohesively as part of a team. 
  •    Ability to focus attention on guest needs, remaining calm, and courteous at all times.
  •    Completed satisfactory Criminal Background Check before first day of employment.

Education