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Job Overview
Job Description
Aramark is a global leader in food and facilities management services, proudly serving millions of guests daily across 15 countries worldwide. Rooted in service and united by a shared purpose, Aramark strives to create positive impacts for its employees, partners, communities, and the planet. With a mission centered on inclusivity, respect, and professional growth, the company fosters an environment where every employee is valued and given equal opportunity to thrive. Aramark believes a fulfilling career should nurture talents, ignite passion, and empower individuals to reach their fullest potential. This ethos is reflected in their vibrant workplace culture and comprehensive approach... Show More
Job Requirements
- NVQ Level 1, 2, and 3 or equivalent
- 1-2 years experience in a professional kitchen or productive catering
- experience with HACCP documentation
- experience in menu planning
- ability to lead kitchen operation in Head Chef's absence
- strong people leadership skills
- basic food hygiene certification
- experience in purchasing and profit optimization
- experience in industrial catering
- good reliability and timekeeping
- flexible approach to hours and duties
- willingness to undergo training
Job Qualifications
- Ability to lead kitchen operation in Head Chef's absence
- ability to balance multiple tasks
- effective communication and interpersonal skills with staff and customers
- ability to follow and issue written and oral instructions accurately
- strong people leadership skills
- NVQ Level 1, 2, and 3 or equivalent
- basic food hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- experience in purchasing and profit optimization
- experience in industrial catering
- experience with HACCP documentation
- experience in menu planning
- dedication and self-motivation
- good reliability and timekeeping
- ability to work independently or within a team
- courteous manner
- flexible approach to hours and duties
- willingness to undergo training
Job Duties
- Assume complete responsibility for the overall kitchen operation in the absence of the Head Chef
- support the Head Chef in efficient kitchen management
- ensure compliance with client contract standards
- maintain food safety and hygiene in line with legislation
- assist in crafting innovative and varied menu cycles while meeting budgeted profit margins
- ensure the highest standards of food quality, presentation, and service
- manage food orders using approved suppliers and optimize supplier costs
- check and verify food deliveries with the Head Chef
- ensure adherence to Food Hygiene Regulations and related legislation
- confirm implementation of HACCP procedures and maintain food safety records
- assist with stock-takes
- evaluate training needs of kitchen staff
- share responsibility for cleaning and hygiene duties
- review kitchen hazard list weekly
- maintain good communication with clients, customers, and staff
- enforce company dress code
- perform any reasonable tasks assisting with service, food preparation, hygiene, and safety
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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