Chief Cook, Cook, Assistant Cook, Baker, Night Cook, Steward
As an integral member of the CONNTRAK team it is essential that you contribute to the provision of a quality catering service adhering to health and safety standards at all times. Responsibility for all kitchen maintenance, materials management and provision of meals served within and out with the facility. Budget and cost control management, strong interpersonal skills and people leadership skills are key to this position. HSE, Food Safety and Staff Training.
DUTIES AND RESPONSIBILITIES
1.To ensure their own health and safety and that of others is given priorityby:
(a)Demonstrating total commitment to CONNTRAK safety and management systems and plans, Client policies and safety systems and statutoryrequirements.
(b)A proactive approach tosafety.
(c)Practising the highest personalstandards.
(d)Encourages employee involvement in site safety systems and CONNTRAK Safe Operating Procedures.
(e)Delivers CONNTRAK Safe Operating Procedures as per the agreed reviewschedule.
(f)Delivers CONNTRAK staff safetymeetings.
2.Conduct safety meetings with all CONNTRAK personnel on a weeklybasis.
3.Ensure a high standard of hygiene and cleanliness throughout theaccommodation.
4.Operates all standard administrative procedures and provide accurate timely information, adequatecontroland conciserecordsforthewholeunitincludingbudgetmanagementofthe food production and accommodations department.
5.Plans, project manages and executes all refurbishments within the facility ensuring completionisachieved-toclient satisfaction-withintheagreedtimescale,onbudgetandwith an effective safetyfocus.
6.To co-ordinate subcontractor and vendor visits, ensuring all work is carried out in a safe manner to agreed specifications.
7.Appraise staff on a twice-yearly basis and identify trainingneeds.
8.Implementandcarryoutinductionsforallnewstaffandtrainingofpersonnelinallaspectsof safety, hygiene and on the job training. Maintain up to date records of inductions, training andprogress.
9.Implement and maintain CONNTRAK customer focus to ensure total client satisfaction, continuous quality improvement and awareness of the changing needs of ourclients.
10.TointeractwiththeClienttoensuretheservicesprovidedbyCONNTRAKmeetthestandards within the Scope of Service.
11.To manage food production, services and accommodation budget on theunit.
12.Responsible for all menu planning, butchery, service delivery, and is present in the galley to assist during mealservice.
13.To manage all personnel under his/her direct control and chair any disciplinary, grievance or appeal hearings as required.
14.Active Participation in on-board meetings and supporting the Company and functioning of Integrated Management System includes commitment to consultation and participation for continualimprovement.
15.Adhere to the Company IMS Procedures and policies, and commitment to eliminate any hazards and risks atworkplace.
16.Perform any other tasks within his/her competence as required byManagement.
RESPONSIBILITY FOR THE WORK OF OTHERS
1.Guide and support other members of theteam.
2.Monitor, evaluation and train offshorepersonnel.
3.Organizing/planning continuity of work and provision ofservice.
4.Monitoring and maintaining levels of conduct and workperformance.
5.Health and Safety, and hygienestandards.
RESPONSIBILITY FOR MACHINERY/EQUIPMENT/MATERIALS/CONSUMABLES
1.Ensure correct use, safe operations and keeping clean andhygienic.
2.Basic maintenance and preparation foruse.
3.Knowledgeandcompetencyintheuseofcleaningmaterialsandchemicalsasapprovedunder COSHH regulations ensuring, at all times, that all chemicals are stored correctly according to COSHHregulations.
4.Working knowledge of Company/Client Safety ManagementPolicy.
6.Training of others in correct and safe methods of use and maintenance of machinery and equipment.
7.Proper stock rotation (datemarking)
8.Manage and working knowledgeof:
·Deliveries and orders of allconsumables
9.Correct and effective use of allconsumables
1.Quality of service as assessed by audits, client’s satisfaction, CONNTRAK lineManager.
2.Effectiveness of CONNTRAK team as assessedby:-
·Ability of team to carry out receivedtasks
4.Efficiency of operation assessed through client performancereview
5.Health and Safety Performance and systemsmanagement.
6.Best practice andinnovation.
1.Identify personal trainingneeds
2.Reporting faults to OperationsDirector
3.Ensure, by demonstrating, complete understanding of level of service provided that all catering services are delivered to the required standardincluding:
·Encouraging feedback from allcustomers
·Suggesting improvements wherepossible
·Participate in remedial action or improvementopportunities
COMMUNICATION/CONTACT WITH OTHERS
1.Reporting faults to OperationsDirector
2.Investigate and report customer complaints immediately and take the agreed corrective action where service gaps are identified.
3.Promote the companyimage
4.Communicate efficiently and effectively to clients andcolleagues