Key Responsibilities 

Assist with the development of the Menu Cycle/Specification 

Contribute to food production as per the Menu Cycle/Specification and event Food Production (corporate, hospitality, meetings etc.) 

Keeping up to date HACCP, COSHH checklists and temperature sheets as well as allergen measures/controls 

Ensure high Standards of Kitchen hygiene, cleanliness, tidiness, and related schedules 

Use fresh produce and ingredients whenever and wherever is possible and minimise wastage. 

Maintain a high standard of food presentation to the customer 

Share in the common responsibility of implementing the Trust’s “Health & Safety Policy”, being mindful at all times of the health and safety of self, staff, volunteers, and visitors. 

Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g., efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport 

Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy 

Adherence to the COSHH Training provided and control of substances covered by COSHH 

Involvement in the upkeep and maintenance of both the entire department site and, specifically, the Catering Outlets 

Involvement in assessing and preserving the safety of utensils and equipment used within the Catering Outlets.