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S40-11 Job Description Catering Assistant Register

VIEWS: 4 PAGES: 4

									                                    JOB DESCRIPTION

Post Title:               Catering Assistant Register

Ref:                      S40/11

Date of JD:               6 May 2011

Salary:                   Band 1 (points 4 - 8), £11,537 to £12,678 pro rata per annum

Department:               School of Business, Hospitality & Tourism

Location:                 Applicants will be required to be available for work at any of the
                          College sites as required

Total Hours of work:      Hours will vary to suit the requirements of the post

Main Purpose of Job
To provide support to the Catering section in particular the training kitchen and restaurant.

Main Duties and Responsibilities

1      Basic preparation of food and beverages including vegetables and snacks using
       appropriate equipment

2      Simple cooking including the reconstitution of prepared food

3      Organise and control food service points as directed

4      Transfer and serve meals and snacks

5      Assist with the promotion of meals to students

6      Prepare the dining area:

       a) Setting out of dining room tables, chairs, benches and serving points
       b) Setting of tables, laying out of cutlery, water jugs etc

7      Carry out general kitchen and dining room duties including washing up of containers,
       cutlery, glass, plates etc., clearing away equipment including tables, chairs and
       benches

8      Clean kitchens, dining room and surrounding areas including large and small
       equipment, all work surfaces, furniture, floors and walls

9      Provide appropriate customer care

10     Operate cash register

11     Comply with all hygiene, food safety and health and safety procedures

                                          Page 1 of 4
12   Organise laundry

13   Any other duties as required by the Head of School or Assistant Head of School


     All duties must be carried out to comply with:
            i)      The Health and Safety at Work Order 1978
            ii)     Acts of Parliament, Statutory Instruments and Regulations and other
                    legal requirements
            iii)    Codes of Practice


NOTES
1.   This is a description of the job as it is at present constituted. The duties and
     responsibilities are intended to give a broad indication of the variety of tasks the post
     holder may be asked to undertake. It should be noted that a job description is not an
     exhaustive list of activities and staff may be asked to carry out duties commensurate
     with the grade of the post. The job description may also be amended to take account
     of changed circumstances, and staff will be consulted when this is necessary. It is the
     College’s aim to reach agreement to reasonable changes, but if agreement is not
     possible, the College reserves the right to insist on changes to a job description after
     consultation with the post holder.
2.   In carrying out the duties and responsibilities of the post it is expected that the post
     holder will do so in accordance with the College Ethos and Equal Opportunities
     Policy.
3.   This is a post which is governed by The Protection of Children and Vulnerable Adults
     (Northern Ireland) Order 2003. Before appointing anyone to this post, it is policy to
     ask for the relevant check to be carried out by the Department of Health, Social
     Services and Public Safety (DHSSPS).
4.   The College operates a no smoking policy and all staff are expected to adhere to this.
5.   In order to deliver its objectives, the College has developed to the following set of
     values and all staff are expected to work within these;

        demonstrate integrity, openness and fairness at all times

        adopt an assertive approach to ‘selling’ and ‘defending’ the College

        demonstrate a commitment to achieving the highest possible standards and
         establish a culture of continuous improvement

        respect diversity and promote equality of opportunity for all

        respect staff, students and clients by contributing to their physical, mental and
         intellectual well-being

        secure value for money in everything it does

        encourage awareness of the global environment

        stretch its boundaries in search of new opportunities for individuals, communities
         and companies.

6.   All staff at Principal Lecturer Level and above (including equivalent staff on NJC
     Terms & Conditions) are required to participate in evening and holiday cover rotas as
     required.
                                        Page 2 of 4
7.   All Staff are required to contribute to a healthy and safe working environment and to
     adhere to all health and safety regulations and College policies. In addition, as a
     Head of Department, you are required to contribute to developing a culture that is
     conducive to good health, safety and security practices and will be accountable for
     ensuring that your departments complies with Health & Safety policy and procedure
     including, undertaking risk assessments and attendance at Health & Safety
     committees.

8.   All staff have a responsibility for ensuring that risks are managed at College, team
     and individual level. This process will include the assessment and effective control of
     all acceptable risk situations. However, as a Head of Department you will be required
     to maintain a high level of awareness and assist in the process of reporting incidents,
     assessing risks and reporting unsafe occurrences and co-operate with any
     investigations undertaken.

9.   All Budget holders will be responsible for ensuring the delivery of a balanced budget
     across their area of responsibility, including the delivery of any agreed cost
     improvement programmes.




                                       Page 3 of 4
                                  Selection Criteria
                             Catering Assistant Register


Essential Assessment Criteria

   1. At least one year’s experience of working in a food production and food service
      environment

Desirable Assessment Criteria

   1. ICT Level 2 Certificate
   2. Level 2 Certificate in Food Safety

The above are minimum criteria. These may be enhanced at the discretion of the
Selection Panel.




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