Production Operative (Cooking & Cooling)
Client:
The Authentic Food Company
Location:
Manchester, United Kingdom
Job Category:
Other
EU work permit required:
Yes
Job Reference:
861eb782b528
Job Views:
5
Posted:
16.02.2025
Expiry Date:
02.04.2025
Job Description:
HOURS: 13:00 – 21:00 & 14:00 – 22:00
DAYS: Monday - Friday
RATE OF PAY: £11.64 per hour
JOB PURPOSE:
Reporting to the Department Supervisor, the post holder will be responsible for producing high quality product to customer specification in both a safe and timely manner. This role involves lifting weights of up to 20kgs and pushing trolleys of up to 150kgs.
KEY ACCOUNTABILITIES:
1. Collect raw materials from Goods In ensuring stock rotation is adhered to.
2. Accurately weigh out raw materials following recipe lists on a computer.
3. Responsible for monitoring the quality of the raw ingredients, ensuring that there are no foreign bodies and allergen control is adhered to and maintained.
4. Assist with ensuring that the production plan is delivered on a daily basis.
5. Cook sauces following Authentic Foods recipes (add raw materials into cooking vessels, stir and take temperatures to ensure cooked throughout). Up to 300kgs of sauce per vessel.
6. Ensure that all work instructions are followed.
7. Completion of daily quality checks, including CCP temperature checks.
8. Operating Brat Pans and BCH cook/cool vessels which includes using a computer touch screen.
9. Sample product before release to ensure that it meets the recipe specification.
10. Manually clean both the BCH vessels and the brat pans and, when required, carry out chemical cleans on the BCH vessels by setting the program and following the SOP.
11. Transferring the sauces into cooling vessels and setting the correct temperature and duration to ensure the sauces are dropped to the correct temperature.
12. Transfer the sauces in bins weighing up to 150kgs into the chillers.
13. Add the correct additions (up to 20kgs of vegetables, peppers etc.) to cooked sauces. This involves mixing by hand the additions into 150kgs of sauce.
14. Accurately complete all associated paperwork on a timely basis.
15. Ensure all waste is minimised.
16. Liaise with other departments as necessary to ensure that the business needs are met.
17. Use the Tropos touch screen system to transfer ingredients through the recipe system.
PERSON SPECIFICATION:
1. Must have an excellent attendance record.
2. Must be flexible with hours of work.
3. Ability to communicate with all levels of the production team.
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