Job Description

Main Duties and Responsibilities:

1. Prepare and cook meals and snacks following pre-set menus in accordance with Health & Safety Regulations to ensure meals are nutritious, appetising and meet dietary needs.

2. Carry out regular checks of kitchen equipment eg mixers, fryer, utensils, work surfaces in accordance with specified procedures to ensure all equipment is hygienic and in safe working order and complies with relevant regulations.

3. To maintain Environmental Health/Safe Catering records in line with requirements and other admin work as instructed by manager.

4. Undertake simple stock control, reporting goods to be ordered to the relevant senior staff to ensure adequate supplies are maintained.

5. Undertake the cleaning of the kitchen and surrounding areas and of equipment to ensure the kitchen is maintained to a high level.

6. Ensure the security of the kitchen and storerooms is maintained at all times to provide a safe working environment.

7. Work as part of a team in regard to managing of day-to-day operational duties to maintain high standards of hygiene and meal preparation in the kitchen in accordance with good practice.

8. Attend training courses as required and assist in the training of other catering staff as directed.

9. Comply with Health & Safety, Fire Regulations and other company policies.

This job description reflects the general duties of the job but is not a detailed description of all duties which may be inherent to the position. The Resource Centre Derry may assign reasonably related additional duties to individual employees consistent with policy and agreements.

If you are enthusiastic about cooking and eager to contribute to a dynamic kitchen team, we encourage you to apply for this exciting opportunity!

ESSENTIAL CRITERIA

SECTION 1:

The following are

ESSENTIAL

criteria which will be measured at shortlisting stage and may be further explored at the interview / selection stage. You should therefore make it clear on your application form you how meet the following criteria. Failure to do so may result in you not being shortlisted.

Maths & English - Grades A-C

NVQ Level 2 in Hospitality - Professional Cookery (Preparation & Cooking)

Valid Food Hygiene Certificate

Knowledge of HACCP

Experience:

2+ years' experience of work in similar environment

SECTION 2

: The following are

ESSENTIAL

criteria which will be measured during the interview/ selection stage:

Skills / Abilities

Ability to work as a member of a team

Ability to maintain records as appropriate

Ability to work flexible hours and locations

Job Types: Part-time, Permanent

Pay: 12.21 per hour

Expected hours: 20 per week

Benefits:

Company pension Free parking On-site parking
Schedule:

Day shift Monday to Friday No weekends
Experience:

Kitchen: 1 year (preferred)
Work Location: In person

Application deadline: 06/06/2025
Reference ID: CK/06/25
Expected start date: 23/06/2025