Key Responsibilities
- To assist Chef’s in the preparation and cooking of food if required
- To clean all equipment, crockery & cutlery as required.
- Take delivery of stock including food/provision, checking and accounting for such items.
- Act as Banksman, and other such job specific operations as required.
- To support cleaning, periodic cleaning and deep cleaning as required.
- Clean ancillary equipment to support catering operation, including but not limited to – Trailers, Vehicles, Plant and Machinery.
- To ensure all food is handled in accordance with the standards specified in the Food Safety & Quality Management System
- To ensure all waste is removed promptly and placed in the correct waste containers in accordance with site waste management plan.
- To carry out tasks in the most efficient manner.
- To participate as a HACCP Team member if required
- To ensure all work is carried out in accordance with the relevant H&S legislation and Codes of Practice.
- Participate in ongoing professional development and training that may include off-site.
- To ensure all raw materials and packaging materials are stored in the correct areas of the site.
- Where relevant, carry out activities required by the accredited FSQMS i.e. cleaning schedule
- To receive deliveries and check supplier invoices in accordance with the company systems/procedures.
- Carry out projects or other tasks as requested by the Unit Manager/Chef Manager.
- Embrace and actively participate in the Zero Harm culture.
Our Ideal candidate will have the following characteristics in line with our values
Togetherness
· Ability to work as part of a team
· A flexible approach to working hours
· Be supportive of colleagues
Nurture
· Keen to learn on the job
· Hold Food Safety Level 2 (or be able to achieve on appointment)
Pride
· Be honest and trustworthy
· Able to work independently
· Have a can-do approach
Planet
· Hygienic approach and manner
· Committed to zero harm and sustainable practices