Job Description

Your Aramark journey starts here

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Are you currently working as a Commis or CDP and looking for a new challenge?

Love creating meals that put a smile on peoples faces?

Looking for a fixed role, Monday - Friday with evenings AND weekends off??

Well, we have a job for you!

We are making a work life balance achievable whilst still working in hospitality, cultivating your culinary career with a world leading organisation.

We are currently looking for a Senior Chef de Partie to work with our integral team in Bolton, BL5 1EE

Perks of the job

13.75 per hour Full time - 37.5 hours a week Monday - Friday, 7am - 3pm Offering a fantastic work life balance with no weekends or late nights! Free meals on shift Free uniform provided NEST pension contribution and Life insurance Generous holiday entitlement which increases after 3 full years service Cycle to work / Refer a friend scheme Apprenticeship schemes available to help with career progression A wide range of perks including MyStaffShop discounts (save money on your weekly supermarket shop!), Nest pension, Life assurance, online e-learning and much more!

What you'll be doing

In the absence of the Senior Chef, assume responsibility for the overall kitchen operation Help oversee the general production of breakfast, lunch and hospitality To maintain food hygiene, service & presentation to a high standard Support with managing the P&L and all associated financials Deliver first class food throughout service Manage all associated administration To manage and champion daily and weekly cleaning schedules Ensure compliance of all processes and procedures, including daily and weekly checklists and cleaning schedules Preparing the food for cooking and follow recipes Take ownership of your designated section Keeping up with industry trends Reviewing the menu and allergens Manage stock and monthly stock count Following the budget set by the Operations Manager Ordering food for the kitchen Monitoring food production and food and staff costs Training staff Ensuring standard portions and quality of dishes Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen Effective and efficient food production in line with recipe sheets In addition to the above, Chefs may occasionally be required to undertake ad hoc duties in line

Experience

NVQ Level 3 City & Guilds 706/1 706/2 or equivalent DBS & Security clearance Excellent team player and communicator A confident chef * Flexibility and the ability to innovate