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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Training and Development
Employee Discounts
Retirement Plan
flexible schedule
Career advancement opportunities
Job Description
Aramark is a global leader in food and facilities services, proudly serving millions of guests every day across 15 countries. Established with a mission deeply rooted in service and sustainability, Aramark strives to do great things for its partners, communities, employees, and the planet. The company is renowned for its inclusive workplace environment, promoting equal employment opportunities and ensuring diversity is embraced in every facet of its operations. Aramark’s commitment to professional growth means employees are empowered to develop their talents, pursue their passions, and achieve their full potential, supported by a strong community and meaningful work. The company operates... Show More
Job Requirements
- NVQ Level 1, 2 & 3 or equivalent
- Basic Food Hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Demonstrated ability to lead kitchen operation in Head Chef's absence
- Strong leadership and communication skills
- Experience with purchasing and profit optimization
- Knowledge of HACCP documentation and food safety regulations
- Experience with menu planning
- Dedication and self-motivation
- Good reliability and timekeeping
- Ability to work independently and as part of a team
- Flexible approach to hours and duties
- Willingness to undergo training when required
Job Qualifications
- Ability to lead kitchen operation in Head Chef's absence
- Strong people leadership skills
- Ability to balance multiple tasks effectively
- Experience dealing and communicating with staff and customers at all levels
- Ability to follow and issue accurate instructions
- NVQ Level 1, 2 & 3 or equivalent
- Basic Food Hygiene certification
- 1-2 years experience in a professional kitchen or productive catering
- Experience of purchasing and profit optimization
- Experience in industrial catering
- Experience of HACCP documentation
- Experience in menu planning
- Dedication and self-motivation
- Good reliability and timekeeping
- Ability to work on own initiative or as part of a team
- Courteous manner
- Flexible approach to hours and duties
- Willingness to undergo training as needed
Job Duties
- Assume complete responsibility for kitchen operation in Head Chef's absence
- Support Head Chef in efficient kitchen management
- Ensure compliance with client contracts and food safety regulations
- Assist in crafting innovative and varied menu cycles
- Maintain high standards of food quality, presentation, and service
- Oversee food ordering from approved suppliers to optimize costs
- Check and verify food deliveries for quality and accuracy
- Ensure adherence to Food Hygiene Regulations and HACCP procedures
- Carry out stock-takes as appropriate
- Evaluate training needs of kitchen staff
- Perform cleaning and hygiene duties to standard
- Review kitchen hazard list weekly
- Maintain good communication with clients, customers, and staff
- Enforce company dress code daily
- Undertake reasonable tasks related to service, food preparation, hygiene, and safety
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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