We are currently recruiting for a Chef de Partie to join our Kitchen Team at the Mayo University Hospital.
The hours are daytime for 39h per week.
Working mainly Monday to Friday with some weekends.
Candidates must be residents of Ireland with valid work permit.
Key Requirements of the Role Support the Head Chef and Sous Chef in the day-to-day running of the Kitchen and act up as required in the absence of the Head Chef and Sous Chef. Be a champion of our food offering on campus and deliver food services for patient feeding and the restaurant. Have a good understanding of IDDSI and ensure the safe production of all special diets provided through patient feeding services. To follow the Catering Hygiene Policy guidelines along with Aramark's dress code policy, always maintaining a clean uniform and hygienic appearance. Supporting the Head Chef in the training and development of Commis Chefs and aiding other kitchen staff as directed by the Head Chef or Sous Chef. To observe Aramark & the hospital's confidentiality policy. Follow HACCP guidelines and ensure that all the necessary information is being recorded accurately and efficiently. Ensuring correct stock rotation procedures are followed, use the FIFO rule. Observes infection control and HACCP policies in food handling storage, wearing gloves and proper protective equipment. Adhere to the prescribed dress code and wear all safety and hygiene clothing and equipment, as always prescribed when required to do so. Know and follow fire and disaster plan, report of injuries, lifting techniques, Universal precautions, and MSDS policies and procedures. Ensure the correct manual handling procedures are adhered to when lifting or moving anything while working. Observe the correct use and care of equipment reporting any defect in materials or equipment properly. Co-operate fully and participate with/in all health and safety training programmes Comply with and adhere to all Aramark & Hospital policies and procedures. Have requisite working experience, and culinary expertise and to be creative Ability to multi-task and can handle multiple roles as required, with a good understanding of all sections of the kitchen. Have good organizational skills and work consistently with attention to detail. Participate in training and development programmes as required. Engage with and maintain our ISO standards within the Production Kitchen and stores. Follow all reasonable requests from the Executive Chef, Head Chef or Sous Chef. What we are offering you: Meals provided while at work Uniform and shoes provided Advancement opportunities available for employees who would like to build and develop their career with us Basic training given and additional training opportunities offered Sick pay scheme Company pension scheme available You must have: Previous experience in a similar role in a fast-paced catering business An interest in people and the drive to deliver exceptional service A strong background in food production Knowledge of Food Hygiene, including HACCP A problem-solving mind and solutions-orientated approach with a flexible can-do attitude Aramark Reach for Remarkable