To provide high quality food standards and maintain an efficient catering service to Headquarters departments and divisions as required. To ensure food production is carried out in a systematic and cost effective manner using good quality produce, and to supervise the catering operation in an orderly manner to ensure customer satisfaction and adherence to all legislation. Work to maintain high standards of hygiene, safety, service and quality at all times.
Demonstrate the force values at all times. All staff involved in carrying out functions in this role will do so in accordance with the principles of the Code of Ethics. The aim of the Code of Ethics is to support each member of the policing profession to deliver the highest professional standards in their service to the public.
CORE WORK AREAS:
1. Ensure the provision of food and beverages is of the highest standard within the financial limitations set within the budget.
2. To supervise and manage the catering team to ensure that a safe delivery of catering services is adhered to, ensuring any training that is highlighted is completed.
3. To fully comply with the Forces policies and regulations in respect of Health and Safety at Work and hygiene standards informing the Facilities Manger of any aspects of legislation that may require attention.
4. To fully comply with the requirements of the Food Safety Act including Allergens, Food Safety Manual requirements and to ensure the highest standards of kitchen practice and hygiene. Identify to the Facilities Manager any working hazards or equipment issues.
5. Ensure all Food Safety and Health and Safety documents and records are completed accurately and within a timely manner. Documents to be filed in an appropriate filing system.
6. Prepare menus using approved suppliers. This may include an element of cooking and serving customers in the absence of the Catering Assistants.
7. Preparation of purchase orders for food provisions, catering consumables and cleaning chemicals ensuring compliance with financial regulations. Receipt goods in a timely manner.
8. Responsible for ensuring the till is set up before service times and that the float is sufficient for the level of customers to be served.
9. Responsible for cashing up on a weekly basis, ensuring monies received and handed over to the Finance Department are accurate. Ensure monies are kept in a secure place until handing over to the Finance department for banking.
10. Maintain records of all functional catering provision and provide the Finance department with departmental recharge information monthly.
11. Responsible for producing monthly financial reports for submission to the Facilities Manager including, but not limited to –
a. Trading reports including profit and loss statement
b. Year end income and expenditure forecasts highlighting areas of concern
c. Sales data including analysing trends and altering provision as necessary based on sales or cost of food
d. Costed wastage reports
1. Responsible for producing 6 monthly cost price analysis reports and making recommendations for sale price increases.
2. Responsible for ensuring stock levels are kept to a workable minimum value. Co-ordinate a monthly stock check process producing records of available stock.
3. To operate and maintain a cleaning rota to ensure hygiene standards are met.
4. Organise marketing and promotions of services and products in order to maximise use of services.
5. Organising provision of catering for emergency and planned incidents are required. These could be out of normal working hours.
6. Maintain the highest level of customer service and ensure complaints are dealt with professionally and promptly.
7. The post holder will be required to wear a uniform (provided) and appropriate footwear and hair protection.
Job Types: Full-time, Temporary
Contract length: 6 months
Pay: £29,109.00-£32,247.00 per year
Benefits:
* Canteen
* Cycle to work scheme
* Employee discount
* Enhanced maternity leave
* Enhanced paternity leave
* Free parking
* On-site gym
* On-site parking
Work Location: In person