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Catering Administrator

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Aramark

2d ago

  • Job
    Full-time
    Entry & Junior Level
  • Hospitality & Retail
  • Edinburgh

Requirements

  • A DBS check will be required to complete the application process
  • Previous experience is desirable
  • Organised with attention to detail
  • Flexible to shifts and duties
  • Experience desirable in a similar role but full on the job training will be given

Responsibilities

  • Produce a “Daily Jobs” list on what your set tasks are for the day ahead in advance for the Management Team.
  • To complete all OPX menus and recipes one week in advance and before 10am on a Wednesday morning the week before at the very latest.
  • To compile a dated & labelled data base of food labels which covers all Food Labelling through Uniware, Autocanteen, Nutritics and Label Logic. A check list must be in place and corrections made as necessary.
  • To keep the Maintenance Spreadsheet, correct and up to date with any “Work Order” which is raised. To raise “Work Orders” as the Kitchen Management Team requests.
  • To keep the “Supply Chain Issues” spreadsheet up to date and correct with any shortages, damaged items, or issues.
  • To complete the daily sales and food wastage on a daily basis and any anomalies reported back to the Kitchen Management Team.
  • Enter the data from Front of House into the 30/60/90 days spreadsheets. Date in order and retain on file.
  • To ensure that all back of house menu cycle details are collated, completed, and made available at least two weeks in advance.
  • To compile and keep up to date the “Daily Briefing” documentation along with the Safety Briefing literature. All should be either kept on file or within a folder for ease of access for the purpose of Audit.
  • To ensure that the Daily/Weekly Briefing Sheet is printed off and pinned to the staff notice board.
  • Ensure that ALL Agency staff are briefed on Staff Feeding, Uniform Guidelines, Fire Escape and Wash Your Hands literature and that they ALL complete the Agency Induction pack in full and that it is checked and signed before filing. This doc must be signed by the Executive or Head Chef only.
  • Complete and alter both Kitchen and Front of House rosters to align with the relevant staffing onsite.
  • Ensure that all recipes are compliant and cover all Allergens and a nutritionally listed via Nutritics
  • Promote good relationships with customers. Deal with any complaints or compliments directly and in a professional manner
  • Assist in development of services provided, taking opportunities to develop business expansion.
  • Keep the stock sheets (Kitchen/FOH) up to date, clean, tidy, and free from duplication on OPX.
  • To support and cover the additional back of house works through holidays.
  • To be trained within the use of both Uniware and Autocanteen at the POS and to support the FOH Team during busy periods.
  • To transfer the data from the compiled 30/60/90-day stock rotation sheets, save and create a folder within the shared drive. Any anomalies relayed back to the Senior Departmental Management Team.
  • To keep the Staff, Contact List doc live and up to date at all times and to gather personal information from new starters along with their identification.

Reach For Remarkable

Travel & Leisure
Industry
10,001+
Employees
1939
Founded Year

Mission & Purpose

Aramark proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world with food, facilities, and uniform services. Because our culture is rooted in service, our employees strive to do great things for each other, our partners, our communities, and our planet.