The role of a Cook in Charge involves overseeing the operation and management of a quality catering service within a premise.
This position requires supervision of a team of Facilities Assistants (Catering) and key responsibilities include allocating duties, work rotas, basic routine training, and maximising attendance.
* Prepare meals
* Order goods
* Carry out quality audits
* Comply with food safety systems
A high level of effective communication is essential, along with the ability to work independently and prioritise your workload.
A committed team player with previous experience of providing a customer-oriented service is required.