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Job description

To assist and support the operation of Hospitality Services including food preparation, cooking and presentation ensuring a high-quality food and beverage service is provided to customers including staff, students and visitors.

Responsibilities

• To be responsible for the preparation, cooking, and serving of all meals, snacks and beverages to the agreed menus and standards.
• To cater for various dietary requirements where required.
• To ensure that food is properly cooked and stored appropriately in accordance with H.A.C.C.P and College Hygiene Policy.
• Maintain appropriate records to evidence compliance e.g., hot and cold food storage temperatures, cooking times, labelling and stock used etc.
• To operate a clean as you go system ensuring the correct cleaning of equipment, work surfaces and other associated utensils in the kitchen area.
• To assist with placing orders, checking stock/food supplies in accordance with quantity and quality control procedures.
• To assist with stock control and stock rotation to utilise stock and minimise wastage.
• To contribute ideas to continually improve the catering services provided e.g. Menu changes, additions and efficiencies in the service.
• To work as part of a highly functioning team ensuring the most efficient use of staff and resources.
• To regularly inspect all equipment and log and report any defects.
• To comply with hygiene, health and safety regulations and procedures.
• To keep up to date with current good practice and attend training courses as may be deemed appropriate and relevant.
• To assist with staff training as appropriate.
• To undertake any other relevant duties, as designated by the Line Manager.
• To comply with all College’s Policies.

Skills and Qualifications

Essential Skills

• City & Guilds 706/1&2 or equivalent NVQ plus 1 years’ recent experience in large scale/ industrial catering.
• Food Hygiene Certificate.
• Good oral communication skills, written and oral.
• Previous experience of working as part of a team in a hospitality environment.

Desirable Skills

• Experience of working as part of a team of chefs.
• Experience of working in a baking environment.

Further Information

This is a full-time, permanent position for 36.5 hours per week, Monday to Friday, worked on a 3-week rolling rota. Flexibility to the working pattern will be considered. Week 1: Monday: 6.30am-2.30pm, Tuesday: 6.30am-2.30pm, Wednesday: 10.30am-6.30pm. Week 2: Monday: 9.00am-6.30pm, Tuesday: 10.30am-6.30pm, Wednesday: 10.30am-6.30pm,Thursday: 6.30am-2.30pm, Friday: 6.30am-1.30pm, Thursday: 10.30am-6.30pm, Friday: 8.00am-1.30pm. Week 3: Monday: 10.00am-7.00pm, Tuesday: 11.00am-7.00pm, Wednesday: 6.30am-2.30pm, Thursday: 10.30am-6.30pm.