Chef De Partie

Role overview

Aramark Ireland is looking for a Chef De Partie to support the Chef Manager/Catering Manager in leading the kitchen brigade and maintaining strong standards across all kitchen areas onsite in Dungarvan, County Waterford. The role is centred on delivering consistently high-quality food, organised kitchen operations, and excellent hygiene and safety practices.

Key duties

• Help lead the kitchen team and support day-to-day management of the full kitchen brigade.
• Keep food hygiene, service quality, and presentation standards in line with HACCP and health and safety legislation.
• Assist with menu planning and menu costing so budgeted gross profit targets are met and waste is reduced.
• Place food orders in line with company purchasing rules and use only approved suppliers.
• Learn and follow all company procedures, ensuring they are applied daily to protect food safety and hygiene throughout the kitchen and related areas.
• Complete all assigned food safety and quality checks and records every day without fail.
• Maintain excellent personal hygiene and cleanliness across the premises.
• Take responsibility for team performance and help ensure clients receive food of a consistently high standard.
• Support the Chef Manager/Catering Manager by checking, inspecting, and signing off all food deliveries to confirm only top-quality produce is accepted.
• Check that food is presented creatively, served at the correct temperature, and recorded properly on temperature charts.
• Assist with stocktaking when required.
• Review the kitchen hazard list each week with the Chef Manager/Catering Manager.
• Maintain positive working relationships with clients, customers, and all colleagues.
• Share responsibility for cleaning and hygiene duties, making sure daily and weekly tasks are completed to the expected standard.
• Carry out other reasonable tasks that support efficient food preparation, service, hygiene, and overall kitchen operations.

Requirements

• Relevant culinary qualification.
• 1 to 2 years of experience working in a professional kitchen.
• Background in industrial catering.
• Experience handling HACCP documentation.
• Ability to prepare high-quality and more complex food items.
• Strong multitasking ability.
• Good communication skills when working with staff and customers at all levels.
• Ability to understand and follow written or verbal instructions accurately.
• Capability to manage food costing and work within budgets.
• Experience with menu planning.
• Self-driven, dependable, and motivated.
• Strong reliability and punctuality.
• Comfortable working independently or as part of a team.
• Good personal hygiene standards.
• Professional and courteous approach.
• Genuine interest in food and service.
• Flexible attitude toward working hours and duties.
• Willing to take part in training as needed.

Additional information

This is a full-time onsite position based in Dungarvan, County Waterford, Ireland. The role focuses on kitchen leadership, food quality, hygiene compliance, delivery checks, stock support, and ongoing collaboration with the wider team and clients.