OverviewTo 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 - FridayResponsibilitiesReporting to the Chef manager, work as part of a teamProduction of food for evening shift serviceFull knowledge of all menu items servedMaintain high food hygiene and health and safety standards per Aramark requirementsEnsure all shift opening and closing checklists are completedLearn procedures and standards for all kitchen tasksUndertake relevant training as requiredQualificationsPrevious experience in a Food Production role within catering or retailGood level of spoken EnglishWorks well under supervision with the ability to take directionSelf motivated, adaptable / flexible and a good communicatorAble to prioritise workload and delegateWork optimally without supervisionQuality focusedEffective team workerOwnership and accountabilityUnderstand basic catering finances - Costing, Production, Yields, Wastage etc.Input collated information into Food Production Management SystemAbility to maintain a variety of operating and general records.
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