Main Duties/Key Responsibilities
· To provide students, staff, and guests with a high standard of food service in a professional and courteous manner.
· To support the Food Services Manager alongside other supervisors with daily operations.
Day to day supervision of Buttery and Plate wash staff.
Ensure accurate recording of student dining numbers.
Ensure accurate recording of wines used at functions.
Ensure that the in-house allergen arrangements are checked before each service.
Provide counter, served, buffet and banquet services to the highest standard when and where needed.
Preparing the Hall and other areas of New College for the provision of food and drink service.
Clearing catering areas after services.
Removal of kitchen and catering equipment at times of deep cleans.
Filling out of relevant time sheets and documents required by your line manager.
Operate the cashless payment till during self service functions.
Abide by Food Safety practices.
General
· To work with colleagues to facilitate good and constructive communication within the Catering Department.
· To carry out any other tasks requested by your Head of Department or line manager.
· To follow the rules and regulations laid out in the College’s employee handbook.
· To comply with the College’s policies & procedures, including any Health & Safety policies relevant to your role.
Ability to maintain COSHH standards in line with best practice.
Full training will be given on all equipment and the expectation is that it will be used in accordance with the training.
The above job description is a guide to the work you may be required to undertake, and not an exhaustive list. Duties may change from time to time to reflect changing circumstances.
