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.