Cook Supervisor

Posted on Dec 15, 2018 by Anonymous

Heriot, Midlothian United Kingdom
Travel & Tourism
Immediate Start
£9.18 - £9.18 Hourly
Temporary
20hrs Monday to Friday Term time only

Pertemps are currently recruiting for a temporary part time Cook Supervisor role based in Mid Lothian.

Start: ASAP
Contract: Temp (long term)
Rate:£9.18ph
PVG Required

PURPOSE
Supervise the Unit and ensure that the specified service delivery is met. Ensure cost effectiveness within the Unit. Manage staff and ensure that all Health and Safety and appropriate legislation are complied with.
Ensure that all required administrative information is completed and passed to the appropriate location.

PRINCIPAL DUTIES & RESPONSIBILITIES:

- Manage the day to day operation of the Unit
- Responsible for the ordering, storage, preparation, cooking and serving of all foods plus cleaning materials for the Unit
- Responsible for working to a given menu and within the appropriate costs set
- Work within targets/guidelines as agreed with the Area Catering Manager (food and labour costs)
- Completion of all Cook Safe documentation for the purpose of food hygiene
- Participate in the promotion and implementation Scottish Government Better Eating Better Learning (BEBL)
- Coordinate with teaching staff the communication of the whole School Approach to Food in Schools
- Responsible for welfare and work practices of all staff
- Induction and basic training of staff
- Liaise with Stakeholders and customers when required to ensure customer satisfaction
- Responsible for the day to day administration
- Responsible for the training and implementation of kitchen hygiene and cleaning schedules
- Responsible for portion control as per client specification
- To undertake catering function work, occasionally outwith the normal working day
- Any other duties as specified by the Area Catering Manager

RESOURCE RESPONSIBILITIES:

- Ordering of foods and cleaning materials as per the Approved Purchase List and maintaining the designated stock levels
- Ensure cost effectiveness within the Unit

EDUCATION / QUALIFICATIONS:
Essential

- SVQ 2 Food Prep and Cooking, City and Guilds 706/2
- Elementary Food Hygiene Certificate
- Intermediate Food Hygiene Certificate, or must be willing to achieve within 6 months
- Allergen Awareness Training or must be willing to achieve within 6 months

EXPERIENCE
Essential

- Previous experience in a similar environment
- Proven ability to work unsupervised and as part of a team
- Previous experience in staff supervision/basic training
- Experience in Unit financial management/costing

SKILLS AND KNOWLEDGE
Essential

- Ability to display a wide range of knowledge of the catering industry
- To work flexibly to changing routines
- To take on major changes in food service
- Good communication skills, both verbally and written
- Ability to plan ahead for functional catering and other workloads
- A current driving license is an essential requirement. However, if you have a disability which precludes you from holding a driving license, consideration will be given if alternative transport can be arranged.

PERSONAL ATTRIBUTES
Essential

- A flexible attitude and the ability to motivate and manage staff
- Ability to work on own initiative
- An up to date knowledge of good working practices and legislation relating to the catering industry
- Numerical skills to aid cost effective management of the Unit
- A high level of interpersonal skills

Reference: 599435898

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