Casual Chefs / Cooks

Working in Chill factor E for compass


To prepare, cook and assemble menus aligned to client
environment and centrally driven menus and
promotions where appropriate

 Follow set portion control and ensure all food is
purchased in the first instance from our preferred list of
suppliers wherever possible

 To ensure all food is stored, handled and packed at the
correct temperature and in accordance with Food
Handling and Hygiene Regulations.

 To maintain records of temperatures and remedial
action taken where necessary, reporting all issues to
your line manager

 To serve on the food counters in the client’s premises
following all customer service standards

 Use machinery as shown and trained to ensure
equipment is used safely and in accordance with
legislation, and reporting of equipment issues to your
line manager

 To ensure that work areas are kept clean and that all
waste is recorded and disposed of correctly.

 To be competent and skilled to work in all areas of
preparation, cook and counter service.

 Ensure the quality and presentation of the food is to the
highest standard and specification.

 Ensure the quality and the presentation of hospitality

 There is always a choice of food for the
customers


 There is enough food even during busy
periods

 To comply with all Health and safety legislation.

 To attend and comply with any training by Brands,
Health and Safety, Food Safety etc.

 To ensure you comply with current dress and personal
hygiene regulations.

 To be responsible for monitoring and recording, day to
day production schedule of each menu item.