Job Description: Catering Assistant Supervisor CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION

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1 CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION 1

2 1. Job details Job title: Catering Assistant Supervisor Responsible to: Head Chef Directorate/Department/Team: Planning and Resources/Central Services/Conference Suite 2. Job purpose Work closely with the head chef Follow the highest standards of health, safety and hygiene and ensure compliance with all relevant legislation Supervise catering assistants (agency and staff), ensuring consistent and high-level of customer service and front of house provision Assist with daily preparation, delivery and clearing of catering from NCVO s Conference Suite and internal meeting rooms, maintaining a high standard of customer service Assist as required with additional tasks associated with the role 3. Dimensions Responsible for: appropriate stock of required items as directed and advised by head chef delivery of all services on time and advise head chef of any discrepancies/problems checking deliveries against delivery notes dealing with customer queries in a timely manner. 2

3 4. Organisation chart Head of Central Services Other reports Head Chef Second Chef Catering Assistant Supervisor Catering Assistant Deputy Supervisor Agency Catering Assistants 5. Main accountabilities of the post 1a. Front of House: Food deliveries daily Oversee, direct and assist with the loading of trolleys for delivery to customers Responsible for ensuring that all trollies have sufficient supplies for the lunches being provided, including all dry goods such as napkins, cutlery, plates, serving utensils and signage Responsibility for the overall delivery of all lunches, including final check that the orders are correct in relation to food supplied, quantities and delivery time/room and alerting head chef to any omissions/discrepancies immediately Responsible for ensuring all catering deliveries to customers are made in a timely, polite manner with the minimum of disruption 1b. Front of House: Refreshment/beverage deliveries daily Responsible for preparing daily schedule of deliveries Responsible for checking times/location and numbers for refreshment deliveries Responsible for ensuring the preparation, delivery and clearing of refreshments from rooms Responsible for alerting head chef to any difficulties 1c. Front of House: Clearing daily Ensure bins are emptied and bin liners replaced as required 3

4 Ensure debris is removed and disposed of appropriately Ensure all used cups/saucers and urns/jugs etc, are removed from rooms Ensure removal of tea/coffee and sugar supplies between breaks or when no further breaks are booked Ensure catering tables are left clean/sanitised and room is left as tidy as possible 2. Food Preparation as required Assist head chef as required by preparing food and utensils they may need as directed. This could include peeling, chopping, trimming and washing food, heating up pre-prepared food, sandwich-making using agreed fillings/quantities and breads to an agreed standard and tray up ready for delivery, paying particular attention to presentation 3. Health and safety: Food and hygiene daily Ensure safe practices are adhered to at all times Check and log fridge/freezer temperatures as directed Undertake duties with regard to health and safety, fire safety and security as required Ensure compliance to all relevant legislation 4. Cleaning daily Wash down/sanitise all kitchen appliances Mop floors Wash down/sanitise walls Wash down/sanitise work surfaces Ensure all serving/cooking ware/utensils are cleaned thoroughly and put away Wash down/sanitise delivery trolleys Load/unload dishwasher Complete cleaning log Ensure high personal hygiene standards in relation to uniform, the wearing of jewellery and any other relevant requirements when working with food as instructed 5. Stock control as required Ensure sufficient levels of essential stock items such as plates, cutlery, napkins, and cups. Notify head chef in a timely manner of low stock levels Ensure incoming orders are checked against delivery notes, advise head chef of any discrepancies Ensure stock items are sorted and stored correctly, paying attention to stock rotation 4

5 Ensure the appropriate disposal of packing materials takes place, including flat packing of cardboard boxes for recycling 6. End of service Report to head chef for end of day handover, undertaking any final duties as directed and reporting any outstanding matters Collate completed time sheets from agency staff and pass to head chef 7. All reasonable duties commensurate with the role 6. Work context NCVO s conference suite comprises 18 meeting rooms of various capacities from The catering team are responsible for the preparation and delivery of refreshments and lunches for up to 300 delegates per day. There are also internal meeting rooms, tenants and senior management offices that also require catering but to a lesser degree. 7. Autonomy and decision-making Supervises front of house function, directing and assisting other catering assistants as required Works as directed by head chef Responsible for ensuring the delivery/clearance of allocated refreshments/lunches at predetermined times 8. Communications Internal Daily with chefs to receive/pass on information and for work allocation Daily supervising other catering assistants to ensure excellent service provision Daily with co-ordinators to receive/update on the day amendments External Daily with customers to receive/pass on information in relation to catering service provision 5

6 9. Main areas of difficulty Overall supervisory responsibility for front of house service Intense peaks of activity with lots of refreshment breaks and lunches for different rooms all needing to be checked, loaded and delivered at the same time Flexibility required regarding start/finish times. Breakfasts can start at 8am requiring catering assistants to start at 7am. Meetings can be extended in to the evenings requiring catering assistants to work longer than the standard seven hour day (overtime paid) Physically demanding job as the requirement is to be on your feet all day Requirement to be able to work weekends as required (overtime paid) 10. Essential knowledge and skills required Knowledge Health and Safety qualification in food hygiene Basic food preparation Good numeracy Skills Supervise/oversee and instruct others Work efficiently and keep calm under pressure Good team working skills Excellent communication skills High standards of personal hygiene An interest in catering Work flexible hours (including weekends) Excellent time management skills High level of customer service Experience Solid experience in a commercial kitchen setting Supervisory experience 11. General information To, at all times, adhere to NCVO s policies on: equal opportunities 6

7 diversity and dignity at work health and safety confidentiality no smoking environment and sustainability. 7

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