Â鶹´«Ã½

Main Duties & Responsibilities:

• Produce food required for the day’s menu to the required standard including loading and unloading ovens and food service counters with trays and pans of products which at times may be in excess of 10kgs.
• Ensure food, as per menu, is available for service times and is portioned and garnished.
• Replenish service counters where necessary.
• Ensure knowledge of the operation of any kitchen equipment you are required to use, and apply accordingly, utilising all safety measures.
• Assist with mis-en-place for the following day’s menu.
• Assist when necessary in food preparation for any function.
• Discuss the next day’s menu with the Head Chef/Senior Sous Chef
• Assist where necessary, in the cleaning of work services, storage areas, utensils and equipment.
• Check deliveries for quantities and quality when necessary. Check and record temperatures and cleanliness of delivery vehicle.
• Demonstrates a good knowledge of preparing a range of puddings and desserts to a high standard.
• Comply with Health & Safety Regulations and Fire Policy, reporting hazards to Management
• Maintain School hygiene standards and follow the HACCP system in place. Ensure all food in fridges are correctly labelled. Ensure correct chopping boards are used for each job.
•  Assist other staff in the completion of their duties where necessary
• Promote good relationships with other staff members and with customers.
• Attend internal meetings as detailed by your Line Managers.

Click here to view the full job specification.