Kitchen Staff – Job Description

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					               Kitchen Staff – Job Description
Reports to:             Kitchen Supervisors, Asst Venue Manager

Line Manager: Venue Manager

Pay:                    6.80 per hour (including holiday pay)

       We aim to be the leading contemporary and fun student bar in the capital, delivery
    exceptional and distinctive, service, products and value, and to be the favourite venue for
        Queen Mary students. This is an exciting time to join the team with the complete
                 refurbishment of Drapers, which re-opens this coming january.

Job Purpose

To assist in growing our food operations by providing the highest standards of food preparation, fulfilling your
responsibilities in accordance with the established procedures and matching or exceeding the key performance
indicators set out for your role.

Main Responsibilities

     Prepare the kitchen for opening including pre-preparing food for the lunchtime period and fresh fruit for
     Performing temperature checks on all refrigerators and freezers.
     Preparing food orders as they are received, following the kitchen prep cards, ensuring all customers receive
their food in a timely manner.
     Ensuring all food which leaves the kitchen does so at our high levels of presentation.
    Ensure food is prepared in accordance with health & hygiene regulations, of which you will be made aware
in your training.
    To gain an understanding of the menu, ensuring you are aware of suitability of ingredients to different
groups such as vegetarian, halal, kosher.
     Maintaining a clean and tidy kitchen.
     Replenishing stock when necessary and notifying your manager if stock levels become low.
     Collect and wash crockery from the bar area.
     Maintain an accurate record of wastage.
     Assist the kitchen supervisor in the End of Day Procedure, ensuring the kitchen is left spotlessly clean.
    Performing regular cleaning functions such as changing fryer oil and fridge cleaning, as described in the
operation schedules.
     Be aware of promotions, offers and the entertainments programme, being an ambassador for the unions’
        Report any problems encountered whilst working to your Supervisor / Manager
    To have a full understanding of the evacuation procedure and in the event of an evacuation, perform those
duties required of you.
        Any other duties as may be reasonably be expected by your line manager.
        To carry out responsibilities with regard to the college equal opportunities and health and safety policies.

Person Specification


        Excellent communication and interpersonal skills                        Essential

        Ability to work under pressure                                          Essential

        Organised                                                               Essential

Knowledge and Experience

        Previous kitchen experience                                             Desirable

        Basic Food Hygiene Certificate                                          Desirable


        Motivated and enthusiastic                                              Essential

        Hardworking                                                             Essential

        Willingness to learn new things                                         Essential

        Trustworthy and reliable                                                Essential

        Friendly                                                                Essential

        Commitment to maintain exceptional hygiene standards                    Essential


        Willingness to frequently work long shifts, evenings and weekends       Essential