Key Requirements Of The Role
1. Support the Head Chef and Sous Chef in the day-to-day running of the Kitchen and act up as required in the absence of the Head Chef and Sous Chef.
2. Be a champion of our food offering on campus and deliver food services for patient feeding and the restaurant.
3. Have a good understanding of IDDSI and ensure the safe production of all special diets provided through patient feeding services.
4. Follow the Catering Hygiene Policy guidelines along with Aramark's dress code policy, always maintaining a clean uniform and hygienic appearance.
5. Support the Head Chef in the training and development of Commis Chefs and aid other kitchen staff as directed by the Head Chef or Sous Chef.
6. Observe Aramark & the hospital's confidentiality policy.
7. Follow HACCP guidelines and ensure that all necessary information is recorded accurately and efficiently.
8. Ensure correct stock rotation procedures are followed, using the FIFO rule.
9. Observe infection control and HACCP policies in food handling storage, wearing gloves and proper protective equipment.
10. Adhere to the prescribed dress code and wear all safety and hygiene clothing and equipment as required.
11. Know and follow the fire and disaster plan, report injuries, lifting techniques, Universal precautions, and MSDS policies and procedures.
12. Ensure correct manual handling procedures are adhered to when lifting or moving items while working.
13. Observe the correct use and care of equipment, reporting any defects in materials or equipment properly.
14. Co-operate fully and participate in all health and safety training programmes.
15. Comply with and adhere to all Aramark & Hospital policies and procedures.
16. Have requisite working experience, culinary expertise, and creativity.
17. Ability to multi-task and handle multiple roles as required, with a good understanding of all sections of the kitchen.
18. Have good organizational skills and work consistently with attention to detail.
19. Participate in training and development programmes as required.
20. Engage with and maintain our ISO standards within the Production Kitchen and stores.
21. Follow all reasonable requests from the Executive Chef, Head Chef or Sous Chef.
What we are offering you:
1. Meals provided while at work.
2. Uniform and shoes provided.
3. Advancement opportunities available for employees who would like to build and develop their career with us.
4. Basic training given and additional training opportunities offered.
5. Sick pay scheme.
6. Company pension scheme available.
You must have:
1. Previous experience in a similar role in a fast-paced catering business.
2. An interest in people and the drive to deliver exceptional service.
3. A strong background in food production.
4. Knowledge of Food Hygiene, including HACCP.
5. A problem-solving mind and solutions-oriented approach with a flexible can-do attitude.
Aramark
Reach for Remarkable
Aramark Northern Europe is an equal opportunities employer.
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