Main Responsibilities
Operational Responsibilities
- Help prepare hot and cold food as directed by the Chef/ Catering Manager or deputy (in the Chef /Catering Manager’s absence) therequired number of food products, following specified menus / special dietaryrequirements..
- Within strict time limitations set up a required numberof tables, chairs, bins and water jugs for service periods within designatedeating areas. At the end of service disassemble tables, chairs, clear away andsweep eating areas ready for immediate school use.
- Using the school card cashless system, serve foodfollowing portion control guidelines and any special dietary requirements /restrictions. Positively encourage customers to try a variety of food and seekfeedback from students and staff on products and service
- Wash up all eating utensils and equipment, sterilisingwhere required following set guidelines. Complete cleaning duties followingdaily and weekly rota to ensure health and safety and hygiene standards aremaintained.
- Put away daily/weekly/fortnightly deliveries ensuringcorrect stock rotation and quality control guidelines. Maintain reorderingschedule when stock is low.
- Ensure Health & Safety and Hygiene proceduresare satisfied
- First aider for the department.
- Ensure all mandatory qualifications are current.
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