Catering Assistant x 2 (Stamford College)

The main purpose of the job is to assist in the preparation and sale of food for the outlets throughout the College. This includes the Refectory, Bistro, Borderville Bistro, Preparation Room and any hospitality required, whilst providing outstanding customer service.  The post holder should be prepared to vary between outlets as required.

The Catering Team are very much a central part of the College, and strive to ensure that our students and staff get access to a wide range of healthy, good quality food options which are value for money.

The main duties and responsibilities will include, but will not be limited to the following areas:

• Operate till point of sale and cash handling.
• Undertake food preparation tasks as directed by the Chef in the College kitchen.
• Assist the Chef with the preparation of meal ingredients which includes washing, cleaning, and peeling, cutting and chopping fruit, vegetables, fish, poultry and meat.
• Prepare, display and package correctly sandwiches, Paninis etc. following strict controls relating to the preparation and the display of allergens in line with company standards and food standard legislation and deliver to the correct units.
• Assist in the setting up and clearing of all areas after service, maintaining a high standard of cleanliness.
• Properly clean and sanitise all food preparation areas according to established standards of hygiene completing appropriate documentation.
• Wash and appropriately store all cooking appliances, work surfaces, utensils, cutting boards and dishes.
• Assist with the washing of all crockery, cutlery and service utensils within the pot wash.
• Maintain a high standard of cleanliness and quality in all of the units.
• Ensure the rubbish is disposed of correctly observing the recycling bins and the College’s commitment to reducing waste.
• Support the documentation of the monthly stock take.
• Report any incidents, near misses or areas of concern to the Catering Manager.
• Complete all documentation relating to food safety following correct implementation