Chef de Partie (Night Shifts)

About Aramark

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. 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. Aramark Northern Europe is an equal opportunities employer.

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. • Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered to. • 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. • Deputize in the sous-chef’s absence and take charge of the kitchen when directed to do so. • 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.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
• Continually strive to improve food preparation and presentations.
• Follow kitchen policies, procedures, and service standards.
• 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.
• 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. • Food Handlers Certification. • 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 communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors. • Ability to constantly work irregular hours, nights, and weekends. •