Aramark

Relief Head Chef – Manager

Aramark

contract

Posted on:

Location Type: Office

Location: Dublin • Ireland

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Job Level

Lead

About the role

  • Assume full responsibility for the ordering, production and serving of all food on a day-to-day basis
  • Train and run kitchen personnel and supervise/coordinate all activities
  • Estimate food consumption and requisition or purchase food
  • Select and develop recipes as well as standardize production recipes to ensure quality
  • Establish presentation technique and quality standards, and plan and price menus
  • Ensure accurate equipment operation/maintenance and ensures proper safety and sanitation in kitchen
  • Lead all aspects of special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
  • Identify the training needs of staff and carry out the relevant training
  • Review performance with each member of the team
  • Ensure all staff closely implement the Unit Dress Code
  • Carry out weekly / monthly stock takes
  • Supervise portion numbers, control food wastage on site
  • Maintain a financial information system as required by Aramark and client
  • Take full responsibility for all cash relating to Catering Department
  • Compile and implement staff work and duties rotations
  • Attend to all queries / problems from staff on timesheets, sickness forms, accident report forms

Requirements

  • Two to three years of post-high school education, preferably a culinary degree
  • Two to three years in a related position
  • Sophisticated knowledge of the food profession
  • Requires oral, reading, and written communication skills
  • A passion for service and quality
  • Good people leadership skills
  • Flexibility and ability to work on own initiative
  • Experience of cash handling, banking, and stock management
  • Integrity and the ability to communicate appropriately at all levels of the business
  • Excellent knowledge of Food Hygiene including HACCP
  • Understanding of profit and loss account management, budget management
  • Experience in a unionized environment
  • Ability to suggest and implement improvements and positive changes
  • Third level qualification (HACCP/Culinary Arts/Professional Cookery)
  • Previous experience in a similar food service environment
  • Previous experience in Leading a Catering Team
  • Commercial acuity
  • Strong organizational and problem-solving abilities
Benefits
  • Health insurance
  • Flexible work arrangements
  • Professional development opportunities
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
food productionrecipe developmentmenu planningfood safetyHACCPcash handlingstock managementbudget managementcatering managementculinary techniques
Soft Skills
leadershipcommunicationflexibilityinitiativeintegrityorganizational skillsproblem-solvingteam managementtrainingcustomer service
Certifications
culinary degreeHACCP certificationProfessional Cookery qualification