More about the role

• To ensure  all food is prepared and cooked to maximise the nutritional value

• Prepare food with the assistance of colleagues to be ready for all service times whilst ensuring that there is a regular replenishment strategy for the whole service period.

• Prepare for business special events and fundraising activities relating to the catering operation

• Complete all food costing as required by the chef manager ensuring that the correct ingredients prices are used and review these on an agreed basis

• Complete all wastage control sheets for the food prepared

• Count all stock for the designated responsibility area as requested by the manager

• Put forward suggestions to the manager for changes to the menu based on experience ingredient prices and best sellers

• Assist the chef manager with the completion of budget KPIs and cash checks for the catering department

• Ensure that all food displayed is suitably garnished and that serving staff are aware of the relevant portion size for each menu item

• Ensure that there is a continual supply of food for all service areas during each service period

• Ensure that serving staff are aware of all ingredients for each dish on display to be able to respond to food allergy queries

• Assist with the training, coaching  and development of new and existing employees as requested

• Fully support the catering team, manager & company including being flexible in the type of duties undertaken

• Prepare food in line with current Food Hygiene and Health & Safety Procedures

• Ensure all food is prepared and served and labelled/dated correctly

• Undertake temperature probing as required and ensure that all records are maintained

• Comply with company all policies and procedures 

• Undertake cleaning duties as designated by the catering manager and the cleaning roster

• Ensure that all equipment is used correctly and cleaned using the correct procedures

• Report any accidents or near misses to the chef manager and ensure that the information is recorded correctly

• Ensure that all food is used in the correct stock rotation and any out of date items brought to the attention of managers

• Ensure that all items of company uniform are worn and cleaned in line with the company policy and not worn to and from work

• Comply with all signing in/ clocking in and out procedures

• Attend all company training sessions required to undertake the role and to comply with any legislative changes

• Complete all online training sessions designated by the business for the role

• Ensuring the vending is fully stocked throughout the a shift

• Correct minor issues with vending where possible & ensure the vending hygiene process is completed to required standards