Chief 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.Ensure the prompt service of all meals at the required times, to the company’s standard and the client’s satisfaction and in accordance with the Company’s/Client’s performance specifications.
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.Adhere to the Company IMS Procedures and policies, and commitment to eliminate any hazards and risks at workplace and supports the Management to fulfil theobjectives.
4.All food to be prepared and cooked off to the agreed standards in the agreed amounts and passed to hot press as requested.
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 foodhygiene).
6.Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract foodcosts.
7.Investigate and report customer complaints immediately and take the agreed corrective action where service gaps areidentified.
8.Ensure that personal working hygiene standards meet both the company and statutory requirements.
9.Assist head chef/chef manager in ensuring that any duties carried out under their control are done sosafely.
10.Manage galley cleaningrotas.
11.Assist in menucompilation.
12.Ensure all catering equipment is operated and maintained in a safe and clean manner and report anydefects.
13.Ensure all duties and responsibilities are undertaken in full compliance of the Health and SafetyRegulations.
14.Report any incident of fire, loss, damage unfit food and other irregularities or contract deviations and take such corrective action as may bedelegated.
15.Attend any meetings and/or training courses as may benecessary
·Attend Client and Company training courses as deemednecessary.
·Fully support and participate in all Client and company SafetyInitiatives
·Identify personal trainingrequirements
·Taking personal responsibility for closing identified development gaps and future requirements
16.Assist head chef/chef manager in ensuring catering budgeting requirements are consistently adhered to and the efficient use of all resources isachieved.
17.Assist Head Chef/Chef Manager with environmentalobjectives
18.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.
RESPONSIBILITY FOR THE WORK OF OTHERS
1.Guide and support other members of theteam.
2.Monitor, evaluation and train where necessary for galleystewards
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.Assist Head chef/Chef managerwith
·Deliveries and orders of allconsumables
9.Correct and effective use of allconsumables
1.Identify personal trainingneeds
2.Reporting faults to line supervisor or departmentsupervisor
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 line supervisor or departmentsupervisor
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