Casual Workers – Catering Department


Job Description

Kitchen

  1. Work with Head Chef and other Chefs to ensure the provision of consistently
    high quality food and service for College Events & Conferences.
  2. Arrive at work in good time for the start of shift and dressed according to
  3. College Policy, and report to Head of Department
  4. Maintain the Kitchen standards and working practices.
  5. Ensure work areas are clean before starting work and after each job
  6. Sweep floors and mop up any spills immediately marking with wet floor signs
  7. Store all prepared food correctly according to Kitchen Policy
  8. Serve all prepared food correctly according to Kitchen Policy
  9. Only operate machinery in according to Health & Safety guidelines and after
    training has been given.
  10. Adhere to and record all cleaning duties in accordance with cleaning
    schedules.
  11. If you require a meal on duty, 15 mins will be taken off your time worked
  12. Check with Head of Department before leaving at end of shift.

Front of House

  1. Work with Front of House Manager, Deputy Manager or designated
    Supervisor, to ensure the provision of consistently high quality food and
    service for the College Events & Conferences
  2. Arrive at work in good time for the start of shift and dressed according to
    College Policy, and report to head of Department
  3. You are expected to wear white shirt or blouse and black skirt or trousers (No
    jeans). Black ties for men. Also sensible black shoes and no trainers
  4. Set up Function Rooms / Cafeteria in accordance with instruction from Duty
    Manager and ensuring that the Cafeteria / Function Room presentation is
    maintained during functions.
  5. During function pay careful attention to instructions given out by the Duty
    Manager
  6. At the finish of a function or service all areas are cleared down and thoroughly
    cleaned (Restocked where necessary)
  7. Empty and dispose of food waste in the correct method, within catering
    department policy.
  8. Sweep and mop floors and mop up any spills immediately marking with wet
    floor signs
  9. Help in the wash-up by putting away clean crockery cutlery and glasses in
    their correct place
  10. If you require a meal on duty, 15 mins will be taken off your time worked
  11. At the end of the shift see the Duty Manager to confirm all jobs are completed
    and correct

Bar

  1. Work with Bar Supervisors to ensure the provision of consistently high quality
    drink and service for the College Events & Conferences.
  2. Arrive at work in good time for the start of shift and dressed according to
    College Policy, and report to Head of Department
  3. Set up the bar ready for opening i.e. everywhere is clean and tidy, check
    stock levels, gas turned on, and till float out and correct.
  4. Serving drinks and snacks in a professional manner according to all legal
    requirement
  5. Throughout service keep the bar clean and tidy, collecting and washing
    glasses and restocking as you go along
  6. Assist the Bar Manager with stock control systems
  7. At closing, thoroughly clean down public areas, bar area, restock shelves
    wash glasses and cash up the tills
  8. Dispose of all waste as College Policy. Recycling all glass and cans
  9. If you require a meal on duty, 15 mins will be taken off your time worked
  10. At the end of the shift check everything is switched off and locked up.

Wash Up

  1. Work with Head Chef and other Chefs to ensure the provision of consistently
    high standard of hygiene and service for the College Events & Conferences.
  2. Arrive at work in good time for the start of shift and dressed according to
    College Policy, and report to Head of Department
  3. Work mainly in the wash up area cleaning pots, pans, cutlery, crockery, and
    glasses using the equipment provided.
  4. Help other catering staff to keep the department clean and tidy according to
    Heath and Safety guideline and College Policy.
  5. Empty and dispose of food waste in the correct method, within catering
    department policy.
  6. Sweep floors and mop up any spills immediately marking with wet floor signs
  7. Only operate machinery in according to Health & Safety guidelines and after
    training has been given.
  8. Adhere to and record all cleaning duties in accordance with cleaning
    schedules.
  9. At the end of the shift checking everything is clean, tidy and all rubbish is
    disposed. The machines are cleaned and switched off. Check with Head of
    Department before leaving.
  10. If you require a meal on duty, 15 mins will be taken off your time worked

 

General

  1. Health, Safety and Food Handling hygiene guidelines are to be followed at all
    times.
  2. To be familiar with, and work in accordance with, all College policies and
    procedures as they apply to casual workers.
  3. The casual worker will be expected to participate in training designed to
    minimize occupational risks.
  4. Any other duties as requested by the immediate Supervisor or the Manager
    and as appropriate to casual work.
  5. Personal belongings need to be stored away in lockers that are provided.
  6. Casual workers will need to bring a £1 coin that is returnable.
  7. Smoking is prohibited in the College Buildings and only allowed in the one
    designated area.

NB A casual worker may wish to register for either Kitchen or Front of House
or both areas.

 

April 2018


Personal Specification

Knowledge and Experience

Previous knowledge of a catering or conference function

Desirable
Qualifications

No specific qualifications are required.

Skills and Abilities

Ability to work with minimal supervision once trained.

Essential
Other aptitudes

Reliable and trustworthy.

Essential

Customer/standards focused.

Essential

Smart appearance for Front of House and Bar

Essential

Any necessary adjustments will be considered to the above in keeping with the requirements of the Equality Act 2010.