Details.
Organise and supervise the catering establishment, prepare, cook and serve food, and ensure efficient and economic use of resources. Duties include planning and controlling food production and service, maintaining cleanliness, hygiene and security, ordering supplies, managing stocks and records, assessing staffing levels, handling cash where appropriate, supporting catering functions, maintaining health and safety standards, inducting and training staff, preparing the dining area and undertaking other duties required for effective operation. Appropriate numeracy, literacy and communication skills are required. Catering experience and a basic food hygiene certificate are preferred but not essential. NVQ level 3 or City & Guilds 706/1 and 706/2 are an advantage. The role is 30 hours per week, Monday to Friday, based in SW18.