Cook Job Strabane area,Northern Ireland UK,Restaurant/Food Service

JOB DESCRIPTION

JOB TITLE: Cook

REPORTS TO:Senior/Unit Catering Supervisor

RESPONSIBLE TO: Catering Manager through appropriate Area Catering Manager

RESPONSIBLE FOR: Shared supervision of staff

To assist the Senior/Unit Catering Supervisor in all activities concerned with the preparation and cooking of meals.

Team participation is essential to provide an efficient hygienic service, to achieve customer satisfaction and to promote sales within the unit.

MAIN DUTIES AND RESPONSIBILITIES

Skilled cooking activities connected with the full range of meals (for example, assist with the preparation of menus, portion control, the provision of special dietary meals and function catering where appropriate).

To assist with:

a) Record keeping.
b) Control of hygiene, health and safety in the kitchen including recording of temperatures.
c) The direction and/or shared supervision of other employees.

To undertake operational control of service points including transported meals.

Associated administrative duties as required which may include assistance with:

(a) The planning of meals.
(b) Stock-taking, including the organisation of stores and fridges and receipt of deliveries.
(c) General kitchen management in the absence of the Senior/Unit Catering Supervisor.
(d) Shared supervision of other employees.
(e) Training of staff.
(f) Cash handling duties where appropriate.

General kitchen duties as required which may include washing up, setting up and clearing away equipment and tables, cleaning of the kitchen, dining room surrounds and equipment.

Assist in the promotion of the service to parents, principals and customers to increase the uptake.

Securing of premises as required.

Duties as delegated in connection with service provision.

General Conditions:

All duties must be carried out to comply with:

(a) Acts of Parliament, Statutory Instruments and Regulations and other legal requirements.
(b) Codes of Practice.

All duties will be carried out in the working conditions normally inherent in the particular job.

All necessary administration must be completed as required.

Duties will be carried out for jobs up to and including those in the same grade, provided such duties are within the competence of the employee

Promote and adhere to the Values/ethos of the School.

This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works. Other duties of a similar nature and appropriate to the grade may be assigned from time to time.

In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and pay due regard for equality legislation at all times.

SECTION 1 - ESSENTIAL CRITERIA

The following are essential criteria which will initially be measured at the shortlisting stage and which may also be further explored during the interview/selection stage. You should therefore make it clear on your application how, and to what extent you meet these criteria;
Failure to do so may result in you not being shortlisted.

Qualifications and

Experience:

Hold either (A) NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification OR Two years’ experience of food preparation and cooking within a catering establishment
Shortlisting by Application Form
Knowledge: Knowledge of Hazard Analysis Critical Control Point (HACCP)
Shortlisting by Application Form
Other: Willingness to undertake job related training
Shortlisting by Application Form

SECTION 2 - ESSENTIAL CRITERIA

The following are additional essential criteria which will be measured during the interview/selection stage in line with…