KEY RESPONSIBILITIES AND ACCOUNTABILITIES•Food & Beverages Operation •Assist with the development of the seasonal Menu.•Food production and catering for events (corporate, hospitality, meeting etc.)•Keeping up to date HACCP, COSHH checklists and temperature sheets as well as •allergen measures/controls. •Maintain accurate records for costings, gross profit and wastage.•Ensure high Standards of Kitchen hygiene, cleanliness, tidiness, and related schedules.•Use fresh produce and ingredients whenever and wherever is possible and minimise wastage.•Maintain a high standard of food presentation. •Share in the common responsibility of working in a manner mindful of the Trust’s Health and Safety policy.•Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g., efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport.•Involvement in the upkeep and maintenance of both the entire department site •and, specifically, the Catering Outlets•Involvement in assessing and preserving the safety of utensils and equipment used within •the Catering Outlets.