Dublin, County Dublin, Ireland Company:Bitrecruit Client / Employer:Occupop
Posted: 03.06.2026
Job reference: abb9b23d3083759b1bff12e718a5475c
Job information
Location
Client / Employer
Occupop
Job reference
abb9b23d3083759b1bff12e718a5475c
Listing type
Basic
EU work permit required
No
Posted
03.06.2026
18.07.2026
Aramark are currently looking for a Chef de Partie based one of our client site, to support the Chef Manager/Catering Manager 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. Responsibilities To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation) To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible. To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used. To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception. To maintain a high standard of hygiene in respect of premises and self. To be responsible for the performance of the team to deliver the top of the line food for our clients. To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts. 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. As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard. To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen. Key Requirements Relevant culinary qualification 1-2 years' experience in a Professional kitchen. Experience of H.A.C.C.P. documentation Ability to prepare sophisticated food items for consumption Ability to follow accurately and issue instructions, written or oral Ability to handle food costings and ensure budgets are met. To be able to maintain personal hygiene Professional and Courteous manner A passion for food and service
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