Cook
Venesky-Brown’s client, a public sector organisation in the Isle of Skye, is currently looking to recruit x 3 Cooks for initial 12 month contracts on a rate of £13.33 – £13.48/hour PAYE (x 1 10.00 hrs per week / x 1 21.50 hrs per week / x 1 24.50 hrs per week). These roles will be based in the Isle of Skye.
Responsibilities:
– Ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure high standards of hygiene and operational practises are carried out in compliance with Health & Safety, COSHH and Food Safety Regulations.
– In conjunction with, and under direction of the cook, the post holder will undertake the preparation of simple cooking and serving of food including basic food preparation, e.g. vegetables, snacks, etc.
– Assist in the maintenance of food stocks, storage and rotation.
– Assist with the purchasing of supplies including the use of the organisation’s e procurement system.
– Carry out general kitchen and dining duties, setting up and clearing away equipment and tables. Cleaning of the kitchen and the surrounding area and equipment.
– Assist in the preparation of transported meals including the packing and loading of food containers and their unpacking and unloading.
– Washing up of all crockery, cooking utensils, setting up and clearing away of all catering equipment.
– Collection, reconciliation and banking of the organisation’s monies.
– Ensuring all waste in dining and kitchen appropriately disposed of, encouraging and complying with any re-cycling or similar activities carried out within the establishment.
– Manual handling of all delivery of stores from various suppliers into the appropriate storage rooms, cupboards.
– The duties of this job do not include any supervisory responsibility but does require to assist and give guidance to new staff.
– Responsible for all administration and documentation in line with operational requirements with attention to accuracy and to meet the required deadlines. Ensure that procedures and documentation are properly maintained up-to-date and that appropriate returns are made to the organisation’s D&I Catering Head Office on a weekly/monthly basis or as required.
– Act as the point of contact for EHO inspectors, auditors and other official visitors to the kitchen, including maintenance and servicing of equipment and effective communications with the Business Support Team.
– Attend training as required for operational catering needs or compliance with legislation or organisation’s corporate requirements.
-Responsible for ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure that the service provided is appropriate and meeting customer expectations and needs.
– May be required to undertake any other duties appropriate to the level of the post. Duties and responsibilities will vary from time to time.
Essential Skills:
– Knowledge of personal hygiene practices
– Experience of dealing with a range of customers
– Willingness to undertake the training
– Ability to handle and account for cash accurately
– Be courteous and polite
– Work well and communicate within a team
– Ability to undertake different tasks as required by the Lead Cook.
– Ability to work in a changing and demanding environment
Desirable Skills:
– Computer literate or have a willingness to learn
– Elementary Food Hygiene Certificate or similar qualification
– Customer Care Skills
– Awareness of Health & Safety within working environment
If you would like to hear more about this opportunity please get in touch.
Responsibilities:
– Ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure high standards of hygiene and operational practises are carried out in compliance with Health & Safety, COSHH and Food Safety Regulations.
– In conjunction with, and under direction of the cook, the post holder will undertake the preparation of simple cooking and serving of food including basic food preparation, e.g. vegetables, snacks, etc.
– Assist in the maintenance of food stocks, storage and rotation.
– Assist with the purchasing of supplies including the use of the organisation’s e procurement system.
– Carry out general kitchen and dining duties, setting up and clearing away equipment and tables. Cleaning of the kitchen and the surrounding area and equipment.
– Assist in the preparation of transported meals including the packing and loading of food containers and their unpacking and unloading.
– Washing up of all crockery, cooking utensils, setting up and clearing away of all catering equipment.
– Collection, reconciliation and banking of the organisation’s monies.
– Ensuring all waste in dining and kitchen appropriately disposed of, encouraging and complying with any re-cycling or similar activities carried out within the establishment.
– Manual handling of all delivery of stores from various suppliers into the appropriate storage rooms, cupboards.
– The duties of this job do not include any supervisory responsibility but does require to assist and give guidance to new staff.
– Responsible for all administration and documentation in line with operational requirements with attention to accuracy and to meet the required deadlines. Ensure that procedures and documentation are properly maintained up-to-date and that appropriate returns are made to the organisation’s D&I Catering Head Office on a weekly/monthly basis or as required.
– Act as the point of contact for EHO inspectors, auditors and other official visitors to the kitchen, including maintenance and servicing of equipment and effective communications with the Business Support Team.
– Attend training as required for operational catering needs or compliance with legislation or organisation’s corporate requirements.
-Responsible for ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure that the service provided is appropriate and meeting customer expectations and needs.
– May be required to undertake any other duties appropriate to the level of the post. Duties and responsibilities will vary from time to time.
Essential Skills:
– Knowledge of personal hygiene practices
– Experience of dealing with a range of customers
– Willingness to undertake the training
– Ability to handle and account for cash accurately
– Be courteous and polite
– Work well and communicate within a team
– Ability to undertake different tasks as required by the Lead Cook.
– Ability to work in a changing and demanding environment
Desirable Skills:
– Computer literate or have a willingness to learn
– Elementary Food Hygiene Certificate or similar qualification
– Customer Care Skills
– Awareness of Health & Safety within working environment
If you would like to hear more about this opportunity please get in touch.
