DO and CO Event and Airline Catering Ltd is a worldwide catering company delivering gourmet entertainment to the airline industry. We are looking for dynamic individuals to join our team.
Objectives:
• Meeting highest quality standards at all times and paying attention to details
• Adherence to menu specifications (weight, size, texture, etc.)
• Operational planning and handling procedures
Main tasks and responsibilities:
• Cut, trim, bone, tie, grind and shape standards cuts of all meat types and fish to size and weight
• Process carcasses into primary and secondary cuts
• Pack and store products for main kitchen and respective departments
• Weight and quality control and stock check upon merchandise receipt
• Assemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines
• Use correct detergents and sanitizers to prevent food poisoning and cross-contamination of premises and equipment
• Prepare marinated meats, value-added and ready-to-cook dishes
• Assist chefs and kitchen staff with various tasks as needed, and provide chefs with needed items
• Carry food supplies, equipment and utensils to and from storage and work areas
• Clean work areas, equipment and utensils
• Store food in designated containers and storage areas to prevent spoilage
• Use manual and/or electric appliances to clean, peel, slice and trim food
• Wash, peel and/or cut various foods to prepare for cooking
• Keep records of the quantities of food used, the temperature and final processed weight
• Inform head chef when supplies are getting low or equipment is not working properly
• Meet the requirement of hygiene standards
• Responsible for providing a safe, sanitary work environment which conform to all legal requirements
• Ensure ongoing internal communication with all operational departments/ management and team members concerned
• Daily inventory control and proceed final ordering requests to purchasing
Professional qualifications:
• Ability to work fast and precise
• HACCP knowledge
• Knowledge in all current meat cuts of pork/beef/lamb/deer to UK and Europe specification
• Knowledge of main fresh water and saltwater fish and shellfish
• Flexible hours and shifts
• Fluency in spoken English
• No restrictions to work with any kind of food
• Basic culinary cooking skills
Personal attributes:
• Ability to work independently
• Strong people management and communication skills
• Punctuality and reliability
• Flexible attitude to work
• Willing to gain new knowledge about food production process
Salary starting from £24'000, negotiable depending on experience.