Preparation and cooking of food to Aramark standard.
Service and presentation of food at kitchen and staff restaurant levels in conjunction with the appropriate supervisor.
Efficient utilisation of materials, food and equipment.
Report equipment defects to the Catering Manager and initiate repairs as required.
Monitor the number of portions leaving the kitchen for service.
Monitor the food waste and take appropriate action if excessive.
Ensure adherence to standardised recipes as approved by line manager.
Monitor and record food and equipment temperature.
Hygiene of the kitchen and the kitchen equipment to Aramark standards.
Obtain accurate numbers to be catered for daily.
Check the quality and quantity of food during delivery, preparation and service.