About this role
Job Description The Cook/ Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following: Job Responsibilities Reporting to the Chef manager, work as part of a team Production of food for evening shift service Full knowledge of all menu items served Maintain high food hygiene and health and safety standards per Aramark requirements/ ensure all shift opening and closing checklists are completed Learn procedures and standards for all kitchen tasks Undertake relevant training as required Qualifications Previous experience in a Food Production role within catering or retail Good level of spoken English Works well under supervision with the ability to take direction Self-motivated, adaptable / flexible and a good communicator Provide outstanding customer service Able to prioritise workload and delegate Work optimally without supervision Quality focused Effective team worker Ownership and accountability Understand basic catering finances – Costing, Production, Yields, Wastage etc. Input collated information into Food Production Management System Ability to maintain a variety of operating and general records.