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Culinary Sr Specialist - Head Chef

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Aramark UK

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Location:
Ireland , Dublin

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales.

Job Responsibility:

  • Responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales
  • Keep tabs on current market trends
  • Runs culinary team to ensure quality in final presentation of food
  • Trains and leads culinary and kitchen employees to use standard methodology food production techniques
  • Provides ongoing mentoring on food production and food quality and training with respect to safety awareness
  • Rewards and recognize employees
  • Regularly reviews performance with each member of the team
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
  • Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
  • Implement any new company policy decisions and train staff accordingly
  • Ensure that all staff closely adhere to the Unit Dress Code
  • Develop and maintain effective client and customer rapport for mutually beneficial business relationship
  • Aggregate and communicate regional culinary and ingredient trends
  • Maintain good communications and working relationships with your client, customers and all staff
  • Build and maintain good customer relations and seek feedback from customers and react to customer needs in a timely manner
  • Empower team to deliver excellence in customer service
  • Investigate concerns and respond to needs relating to the catering service and take corrective action
  • Responsible for delivering food and labor targets
  • Understands performance metrics, data, order and inventory trends
  • consistent focus on margin improvement
  • Ensure efficient execution and delivery of all food line products in line with the daily menu
  • Maintain integrity of the standard Aramark food offer
  • responsible for maintaining food quality of items at all times
  • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through handling customer driven menus and labor standards
  • Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used
  • Full knowledge and implementation of the Food Framework
  • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
  • Ensure accurate equipment operation and maintenance
  • Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations
  • Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
  • Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes
  • Offers a wide variety of culinary solutions to meet customer and client needs and tastes
  • Coordinates and leads culinary operations to meet production, presentation, and service standards
  • Applies culinary techniques to food preparation and handles the final presentation and service of food
  • Ensures accurate culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards

Requirements:

  • Minimum of 5 years as head chef of a substantial kitchen brigade with responsibility for food production and labour management
  • Recognized culinary or kitchen management qualification
  • Computer literate – knowledge of Windows office is crucial
  • Ability to maintain standards and quality across a number of geographical spread sites with differing requirements
  • Ability to engage, develop and lead culinary professionals
  • Excellent presentation and verbal communication skills
  • Excellent recipe knowledge
  • Experience of leading sophisticated kitchen mobilizations
  • Experience of training and mentoring of staff and food development
  • Experience of kitchen design and layout an advantage is desired

Additional Information:

Job Posted:
December 28, 2025

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