Assistant Chef/Commis Chef
To assist with food preparation, a quality food receipt, storage of
food and production. Meet with Bancroft’s School’s food standard
and statutory obligations.
HYGIENE HEALTH AND SAFETY
To co-operate with maintaining all hygiene, health and safety standards in the receipt, storage
and food production areas through to the point of service.
To carry out the receipt, storage and handling of all goods in line with the prevailing statutory
regulations and Bancroft’s School’s procedures during own period of work as requested.
To co-operate with any changes in statutory and Bancroft’s School requirements and ensure
such changes are introduced such that no breaches of requirements occur during your own
period or area of work.
Co-operate and adhere with Bancroft’s School requirements for hygiene, health and safety
within the food production and storage areas
To identify any breaches of hygiene, health and safety requirements to the Chef/Deputy
To ensure the quality of food prepared on every occasion is up to the Bancroft’s School food
To ensure food is produced as requested by the Chef/Deputy Catering Manager and in timely
To ensure all work is carried out in a tidy, well organised and orderly manner
Ensure food is prepared and displayed to give a high level quality appearance
To participate in any measures agreed to promote better food choices amongst pupils
Under supervision to ensure food to be prepared for hospitality service as requested and meets
Bancroft’s School’s food standard and customer requirements.
To ensure required documentation is completed as required during own period of work
Keep informed of new innovations and trends by reading trade journals, food magazines and
To co-operate to maintain a portfolio of information of past events and informat