Baker

Responsibility for Machinery/Equipment/Materials/Consumables:

Ensure correct use, safe operations and keeping clean and hygienic
Basic maintenance and preparation for use
Knowledge and competency in the use of cleaning materials and chemicals as approved under COSHH regulations ensuring, at all times, that all chemicals are stored correctly according to COSHH regulations
Working knowledge of Company/Client Safety Management Policy SSOW and COSHH
Training of others in correct and safe methods of use and maintenance of machinery and equipment
Correct stock rotation (FIFI, Date Marking)
Assist Head chef/Camp Boss with:

Rev.No:03 Issue date: Mar-20-ACT/PD/Sec1/D Page 4 of 4

Deliveries and orders of all
Stock taking
Monitoring stock consumption
Correct and effective use of all consumables

Decision Making:

Identify personal training needs
Reporting faults to line supervisor or department supervisor
Ensure, by demonstrating, complete understanding of level of service provided that all catering services are delivered to the required standard including:

Encouraging feedback from all customers
Suggesting improvements where possible
Participate in remedial action or improvement opportunities

Communication/contact with others:

Reporting faults to line supervisor or department supervisor
Investigate and report customer complaints immediately and take the agreed corrective action where service gaps are identified
Promote the company image
Communicate efficiently and effectively to clients and colleagues

---