To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade.
Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.
Shift:
Monday - Friday
Job Responsibilities
Reporting to the Chef manager, work as part of a team
Production of food for evening shift service
Full knowledge of all menu items served
Maintain high food hygiene and health and safety standards per Aramark requirements
Ensure all shift opening and closing checklists are completed
Learn procedures and standards for all kitchen tasks
Undertake relevant training as required
Qualifications
Previous experience in a Food Production role within catering or retail
Good level of spoken English
Works well under supervision with the ability to take direction
Self-motivated, adaptable / flexible and a good communicator
Able to prioritise workload and delegate
Work optimally without supervision
Quality focused
Effective team worker
Ownership and accountability
Understand basic catering finances – Costing, Production, Yields, Wastage etc.
Input collated information into Food Production Management System
Ability to maintain a variety of operating and general records.
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