More about the role:
KEY RESULT AREAS
1.Acknowledge and serve all customers in a polite and friendly manner.
2.Receive all stock, store and check for quality and quantity; ensuring that all stock is dated and rotated.
3.Assist in all food production areas: preparation, cook and chill, ‘Steamplicity’, as daily menu cycle requires.
4.Prepare, produce and serve food to the brand standard
5.Ensure all displays, counters and seating areas comply with Company/Statutory health and hygiene requirements
6.Assist in the preparation of hospitality as required
7.Use machinery as shown and taught, ensuring that the equipment is used safely and in accordance with current regulations and company policies
8.Clean all work areas during and after use and remove all waste to the appropriate area
9.Observe and comply with all company and unit procedures relating to cash handling and security, reporting any issues to the Catering Manager
10.Maintain record of temperatures and report any variance
11.Maximise all sales opportunities through selling techniques
12.Report for duty in good time, clean and tidy, and wearing a correctly maintained uniform as per the company standard
13.Comply with statutory legal and company requirements for fire, health and safety, and food safety
14.Attend and comply with all training requested by your manager
15.Assist in all general cleaning duties where required
16.Demonstrate professional ‘best’ working practice in all your duties
17.Comply will all Health and Safety legislation which is laid out in the company’s Health & Safety Manual (COSHH procedures in the selection, use and recovery of cleaning chemicals and manual handing etc)
18.Ensure hygiene levels are maintained in accordance with current legislation and provide a safe environment for customers and staff
19.Develop good lines of communications and relationships at all levels within your team and with other colleagues and customers
20.Be flexible in all other duties and areas in response to the business / customer / management needs
Perform any reasonable and practical instructions as requested by the supervisor appropriate to the needs of the Hospital
Who you are:
RESPONSIBILITIES OF THE POST HOLDER
Responsible for use of, dismantling and re-assembling of equipment used in the provision of the service, complying with all manual handling regulations and operational guidelines.
To provide a food service to staff and visitors using all materials and resources in the most economical and cost effective way while maintaining high standards of hygiene and customer care.
To operate a cash till and be responsible for the recording and securing of all monies.
What we'll give:
A new and exciting role has arisen at Chase farm Hospital within the domestic team.This is an morning & evening role in which the successful applicant will be working between the hours of 8am - 8pm on various shift patterns, 5/7 days a week on a rotational basis.
The wage for this role is £10.05
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