Description | To prepare and cook meals for employees in appropriate quantities to the company’s nutritional standards, ensuring hygiene is paramount. To supervise goods received, issuing, recording and stock take of inventory in accordance with Company requirements. Supervision of staff and purchasing to attain a satisfactory and economical level of supply. Duties: -In conjunction with, and on the approval of, the Project Manager plan menus that are varied, nutritionally balanced, and appetising, taking advantage of foods in season and local availability. -Prepare meals in accordance with the authorised menu plan in a hygienic and timely manner. -Supervise receivals and check the quality and quantities of received goods against accompanying documents. -Ensure proper storage of all items received at the appropriate location, following all health and safety guidelines -Maintain Stock Control Register to manage food use and expenditure. -With approval of Project Manager, order required stock to ensure sufficient quantities of supplies, utensils and equipment at all times -Ensure store area secured at all times. -Supervise all kitchen, cleaning staff to ensure that they perform their jobs productively, efficiently, professionally, helpfully and hygienically. -Maintain a clean, tidy and hygienic work area including rubbish is disposed of separately from the kitchen area. -Ability and willingness to travel, and work on a roster |
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