Job Description Key Responsibilities To assist Chef’s in the preparation and cooking of food if required To clean all equipment, crockery & cutlery as required. Take delivery of stock including food/provision, checking and accounting for such items. Act as Banksman, and other such job specific operations as required. To support cleaning, periodic cleaning and deep cleaning as required. Clean ancillary equipment to support catering operation, including but not limited to – Trailers, Vehicles, Plant and Machinery. To ensure all food is handled in accordance with the standards specified in the Food Safety & Quality Management System To ensure all waste is removed promptly and placed in the correct waste containers in accordance with site waste management plan. To carry out tasks in the most efficient manner. To participate as a HACCP Team member if required To ensure all work is carried out in accordance with the relevant H&S legislation and Codes of Practice. Participate in ongoing professional development and training that may include off-site. To ensure all raw materials and packaging materials are stored in the correct areas of the site. Where relevant, carry out activities required by the accredited FSQMS i.e. cleaning schedule To receive deliveries and check supplier invoices in accordance with the company systems/procedures. Carry out projects or other tasks as requested by the Unit Manager/Chef Manager. Embrace and actively participate in the Zero Harm culture. Our Ideal candidate will have the following characteristics in line with our values Togetherness · Ability to work as part of a team · A flexible approach to working hours · Be supportive of colleagues Nurture · Keen to learn on the job · Hold Food Safety Level 2 (or be able to achieve on appointment) Pride · Be honest and trustworthy · Able to work independently · Have a can-do approach Planet · Hygienic approach and manner · Committed to zero harm and sustainable practices