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Catering Staff

  • Location

    Newbury

  • Sector:

    Hospitality

  • Job type:

    Part-time Flexible

  • Salary:

    £7.83 - £12 per hour, Benefits: Flexible working hours, Holiday Pay

  • Contact:

    Nicholas Miller

  • Contact email:

    nicholas.miller@bluearrow.co.uk

  • Contact phone:

    07912 667 772

  • Job ref:

    Catering001

  • Published:

    10 days ago

  • Duration:

    n/a

  • Expiry date:

    2019-01-01

  • Startdate:

    2018-12-04

  • Client:

    blueArrow

The role:

To provide a friendly catering service, performing a variety of manual tasks associated with food production and service in the location, with a flexible ‘can-do’ approach, the ability to deliver consistent excellence with possibility of career progression in return.

Benefits:

  • Weekly pay
  • Automatic entry and consideration for Blue Arrow’s monthly Superstars recognition scheme
  • Flexible hours to work around you
  • Chance to work weekends for that extra bonus pay. 
  • Possible temp to perm scheme

Recruitment checks for this role:

  • Previous Catering background (General assistant, KP, food service assistant, Waiter/waitress)
  • 6 Month of employment referencing with no gaps
  • DBS check (optional)
  • Food & Hygiene level 1
  • Driving license & car to increase options
Skills required:
  • Ensure the Kitchen is tidy at all times
  • Maintain high standards of personal hygiene and wear uniform as per company policy
  • Assist in preparation of food as required by the Chef
  • Undertake the cleaning schedule as per Food Safety Manual
  • Undertake pot wash duties and clean area daily
  • Ensure restaurants on all units are cleaned of all used crockery and cutlery after meals and returned to the Kitchen for washing
  • Check sub-kitchens daily and replenish supplies as required
  • At the end of each shift ensure cleaning schedules have been undertaken and cleaning forms signed
  • Ensure the Kitchen is left clean and tidy. All bins to be emptied at the end of each shift
  • Undertake statutory training as directed by the Chef