Camp boss, 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.
DUTIES AND RESPONSIBILITIES
1.All food to be prepared and cooked off to the agreed standards in the agreed amounts and passed to hot press as requested
2.Active Participation in on-board meetings and supporting the Company and functioning of Integrated Management System includes commitment to consultation and participation for continualimprovement.
3.Ensure that the resources needed to establish, implement, maintain and improve the Integrated Management System and supports the Management to fulfil theobjectives.
4.Adhere to the Company IMS Procedures and policies, and commitment to eliminate any hazards and risks atworkplace.
5.Ensure that IMS standards relating to food and cleaning service are maintained at all times, strict attention is paid to the requirements of Food Safety (particularly undertaking and recording of temperature controls and overall food hygiene)
6.Ensure that personal working hygiene standards and those of staff for whom you are responsible meet both the company and statutoryrequirements
7.Assist manager to ensure budget requirements are adhered to and the efficient use of all resourcesisachieved,thiscan include;managingandrotatingstocktoensurefoodsafetyand minimum wastage and achievement of contract food costs, managing galley cleaning rotas, menu compilation and galley wastesegregation
8.Ensure all catering equipment is operated and maintained in a safe and clean manner and report anydefects
9.Report any incident of fire, loss, damage unfit food and other irregularities or contract deviations and take such corrective action as may bedelegated
10.Attend any meetings and/or training courses as may benecessary
11.Attend Client and Company training courses as deemednecessary
12.Fully support and participate in all Client and company SafetyInitiatives
13.Identify personal trainingrequirements
14.Taking personal responsibility for closing identified development gaps and future requirements
15.Ensure all duties and responsibilities are undertaken in full compliance of the Health and SafetyRegulations.
16.Ensure specific menu planning requirements are adhered to and standards relating to food and cleaning service are maintained at alltimes
17.Ensure the ordering of foodstuffs and the prompt service of all meals at required times to Company and Clientspecifications
18.As required, undertake baking and butchery to the appropriatestandards
19.Assist manager to ensure budget requirements are adhered to and the efficient use of all resourcesisachieved,this caninclude;managingandrotatingstocktoensurefoodsafetyand minimum wastage and achievement of contract food costs, managing galley cleaning rotas, menu compilation and galley wastesegregation
20.Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client, such as the unloading of containers.
ADDITIONAL RESPONSIBILITY RESPONSIBILITY FOR THE WORK OF OTHERS
1.Giving guidance and support to all the catering team working within foodareas.
2.Conducting, Monitoring and Evaluation training for the catering team working within food areas.
3.Organising/planning continuity of work and provision ofservice.
4.Monitoring and maintaining levels of conduct and workperformance.
5.Maintain Health and Safety, and hygiene standards to a very high level taking into account Client Health and Safety rules and regulations at alltimes.
RESPONSIBILITY FOR MACHINERY/EQUIPMENT/MATERIALS/CONSUMABLES