Job Title - Catering Assistant

Reporting To - Catering Manager

Role Purpose

The chef plays a crucial role in supporting catering operations by assisting with various tasks involved in the preparation cooking, delivery, and service of food and to include menu design. They work closely with the catering manager to ensure smooth and efficient service daily to all employees both internal and external. Support in the execution of internal company events catering as required and to role model all food safety principles in line with food safety guidelines. The chef role will be in a position to act up when catering manager is on leave or away from the business.

Food Preparation and Presentation:

• Under go preparation of food and beverages for staff canteen and events , following and design recipes.
• Cut, chop, and assemble ingredients for salad bar and deli bar and other dishes.
• Plating of food and presentation to maintain high standards.
• Set up food stations and buffet displays, ensuring a visually appealing arrangement.
• Ensure food is properly labelled and stored to maintain freshness and prevent contamination.
  

Set-up and Logistics:

• Assist with the setup and breakdown of daily service as well as one off events
• Arrange and organise catering equipment, utensils, and serving ware for daily service.
• Ensure tables and serving areas are properly set with condiments, napkins, and cutlery and kept clean and tidy.
• Assist in the transportation and loading/unloading of catering supplies and equipment.
• Help with the coordination of deliveries and logistics to ensure timely and accurate service.
• Assist catering management with ordering.

Service and Customer Support:

• Assist with serving food and beverages to customers, following proper etiquette and service standards.
• Provide courteous and professional customer service, addressing guest inquiries and requests.
• Monitor and replenish food and beverage stations to ensure a continuous supply.
• Clear tables, remove used dishes, and maintain cleanliness in dining areas.
• Collaborate with the catering team to address any customer concerns or issues promptly.
• Produce daily specials for breakfast service.
  

Cleaning and Maintenance:

• • Clean and sanitise catering equipment, utensils, and work areas before, during, and after events.
• Wash dishes, glassware, and silverware, either by hand or using dish washing equipment.
• Ensure the cleanliness and tidiness of dining areas, restrooms, and kitchen facilities.
• Dispose of waste and recyclables in designated containers, following proper procedures.
• Assist in the maintenance and organisation of inventory, including food, beverages, and supplies.

Safety and Compliance:

• Follow proper food handling and hygiene practices to ensure food safety.
• Make sure that all due diligence is completed to the highest standard.
• Adhere to health and safety regulations and company policies.
• Report any maintenance or safety issues to the supervisor.
• Assist in maintaining a safe and clean work environment.

Team Collaboration:

• Collaborate and communicate effectively with other catering team members to ensure seamless daily tasks.
• Assist colleagues with their tasks as needed, promoting teamwork and cooperation.
• Contribute to a positive work environment by maintaining a professional and friendly demeanour.

Knowledge, Skills & Experience

• Food Preparation: Basic knowledge of food preparation techniques, such as chopping, slicing, and assembling ingredients.
• Attention to Detail: Ability to pay close attention to presentation and quality when plating and arranging food and beverages.
• Customer Service: Excellent interpersonal and communication skills to provide friendly and professional service to clients and guests.
• Time Management: Efficiently manage tasks and prioritise responsibilities to ensure timely delivery and service.
• Adaptability/Flexibility: Ability to work in a fast-paced, dynamic environment and adapt to changing priorities, requirements and varying menu options or event changes.
• Teamwork: Collaborate effectively with other catering staff to ensure smooth event execution and support each other's tasks.
• Organisation: Keep track of inventory, supplies, and equipment, ensuring they are well-stocked and readily available.
• Health and Safety: Knowledge of food safety and hygiene practices, including proper handling and storage of food items.
• Physical Stamina: Capacity to stand for long periods, lift and carry heavy trays or equipment, and perform physically demanding tasks
• Catering or Food Service Experience: Previous experience in a catering, restaurant, or food service environment is advantageous.
• Event Setup and Breakdown: Experience in setting up event venues, arranging tables, chairs, linens, and decorations.
• Equipment Operation: Familiarity with basic catering equipment, such as coffee machines, beverage dispensers, or chafing dishes

This job description is intended to convey information essential to understanding the scope of the Chef and is not an exhaustive list of skills, efforts, duties, or responsibilities associated with it.

40 Hour Week - Monday to Friday - 6am to 2:30pm (30 Minute Break)

Working in a team providing:

• Breakfast and lunch service for employees
• Buffets for Hospitality/Meeting Events
• Monthly Special Food Days
• Supporting catering at Employee Events