Purpose of the role
To assist in the day-to-day management of the Food & Beverage offer at Robert Burns Birthplace Museum, to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.
Hours: 40
Key Responsibilities
* Assist with the development of the Menu Cycle/Specification
* Contribute to food production as per the Menu Cycle/Specification and event Food Production (corporate, hospitality, meetings etc.)
* Keeping up to date HACCP, COSHH checklists and temperature sheets as well as allergen measures/controls
* 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 to the customer
* Share in the common responsibility of implementing the Trusts Health & Safety Policy, being mindful at all times of the health and safety of self, staff, volunteers, and visitors.
* Share in the common responsibility of working in a manner mindful of the Trusts 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
* Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy
* Adherence to the COSHH Training provided and control of substances covered by COSHH
* 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.
AMRT1_UKCT