Hours:Between 20 and 40 per week
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
1. Food & Beverages Operation
2. Assist with the development of the seasonal Menu.
3. Food production and catering for events (corporate, hospitality, meeting etc.)
4. Keeping up to date HACCP, COSHH checklists and temperature sheets as well as
5. allergen measures/controls.
6. Maintain accurate records for costings, gross profit and wastage.
7. Ensure high Standards of Kitchen hygiene, cleanliness, tidiness, and related schedules.
8. Use fresh produce and ingredients whenever and wherever is possible and minimise wastage.