Key Responsibilities
The successful candidate will be responsible for the preparation and cooking of food to Aramark standards.
Service and presentation of food at kitchen and staff restaurant levels in conjunction with the appropriate supervisor is also a key part of this role.
Kitchen Efficiency
We are looking for someone who can efficiently utilise materials, food and equipment.
This includes reporting any equipment defects to the Catering Manager and initiating repairs as required.
Quality Control
Maintaining accurate records of portions leaving the kitchen for service is essential.
Closely monitoring food waste and taking action if excessive is also critical to our kitchen's efficiency.
Safety and Hygiene
The successful candidate will be expected to maintain the highest standards of hygiene in the kitchen and ensure that all equipment meets Aramark's standards.
Order Management
Obtaining accurate numbers to be catered for daily is vital to ensuring we meet our customers' needs.
Checking the quality and quantity of food during delivery, preparation and service is also an important aspect of this role.