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Job Overview
Job Description
Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. With a strong commitment to service and a clear purpose, Aramark is dedicated to doing great things for its employees, partners, communities, and the planet. The company fosters a diverse and inclusive work environment where every employee is given equal opportunity and the freedom to participate fully, regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by law. Aramark emphasizes career... Show More
Job Requirements
- NVQ level 1, 2 and 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 of menu planning
- Strong leadership skills
- Good reliability and timekeeping
- Ability to work independently and as part of a team
- Strong communication skills
- Flexible approach to work hours
- Willingness to undertake ongoing training
- Dedication and self-motivation
Job Qualifications
- Ability to lead kitchen operation in Head Chef's absence
- Ability to balance multiple tasks
- Ability to communicate and deal effectively with staff and customers at all levels
- Ability to follow and issue instructions accurately, written or oral
- 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 of purchasing and profit optimization
- Experience in industrial catering
- Experience of HACCP documentation
- Experience of 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
- Day to day involvement to a high standard, in compliance with client contract
- To familiarise fully with all company policy and procedures and guarantee daily implementation of Food Safety and Hygiene in line with legislation
- Assist in crafting all menu cycles ensuring constant innovation and food variety while maintaining budgeted gross profit margins
- Ensure the highest standard of food quality, presentation and service are achieved and maintained
- Aid with all food orders ensuring only approved suppliers are used to exploit broker supplier costs
- Share responsibility for checking, probing and signing food deliveries to verify high standards of produce and follow procedures for supplier issues
- Ensure unit adheres to Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and relevant legislation
- Confirm HACCP procedures are implemented and all food safety records are maintained
- Assist with stock-takes as appropriate
- Support Head Chef in evaluating training needs of kitchen staff
- Share responsibility for cleaning and hygiene and ensure assigned cleaning duties are completed to standard
- Review kitchen hazard list weekly with Head Chef
- Maintain good communication and working relationships with clients, customers and staff
- Enforce company dress code rigorously among staff
- Perform any reasonable task assisting with service, food preparation, hygiene, safety and efficient operation of the unit
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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