Job Description

Job Summary

The Catering Coordinator is responsible for the successful running of the catering facility within Spectrum Days. To ensure the prompt and efficient preparation and service of all meals to the company's standard and to maintain the members satisfaction and to maintain cleanliness and hygiene of the unit to the highest standard.

Responsibilities

Planning menus, make orders and receiving checking and storing deliveries. To prepare and store meals in advance to support smooth running of the service. Assume 100% responsibility for quality of produce served. To follow all specifications to properly and efficiently prepare, present and store food and beverages. To maintain all kitchen equipment and clean working order at all times. To ensure the consistent availability of sufficient amount of food items. To comply with members requirements in a timely and professional manner. To comply with company and departmental safety rules and regulations following the proper handling of relevant equipment. To maintain or improve on the Food Standards Agency ratings. To take part in relevant training. To follow charity policy and procedures. To immediately report all suspicious occurrences and hazardous conditions. To practice safe working habits at all times to avoid injury to self and others. Prepare a variety of food using a variety of kitchen equipment. Knows and complies consistently with member portion sizes, cooking method, consistently in-line with members care plans. Handles, stores and rotates products properly. Assists in food preparation assignments during off peak periods as needed. Closes the kitchen properly and follows the closing checklist. To ensure that all work services and areas are clean and tidy as is practical at all times, especially at the end of the day. To take an active role in writing and creating risk assessments and member guidelines in line with the members preference and requirements. To take all necessary steps to ensure maximum security of the kitchen store and office when on duty.

Requirements

Proven experience in a supervisory role within the catering or hospitality industry. Strong knowledge of food production processes, culinary techniques, and food safety regulations. Excellent organisational skills with the ability to manage multiple tasks simultaneously.
Hours per week are 25 hours.

(on shift 9 am - 2pm daily without fail, additional hours on a flexible basis throughout

the week).

Job Types: Part-time, Permanent

Pay: 14.50 per hour

Benefits:

Company pension Store discount
Schedule:

Monday to Friday
Work Location: In person