Roles & Responsibilities
JOB AND ROLES
1. To supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.
2. To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation
3. To ensure all food is produced on time to the required quality standards.
4. To prepare and serve food at additional functions.
5. To assist the Head Chef/Unit Manager in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders.
6. To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.
7. To be involved in the development and implementation of new products, packaging, methods and equipment, within the ethos of minimising waste and sustainability.
8. To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.
9. To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.
10. To carry out specific food service tasks as required.
11. Willing to work shift work, weekend and public holiday.
