WORTH SCHOOL

Responsibility

• ensuring all equipment, crockery and working areas are kept clean and tidy
• comply with food hygiene standards and departmental code of practice in the preparation of food
• to continuously review existing procedures and suggest potential improvements and efficiencies
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• to continuously review existing procedures and suggest potential improvements and Efficiencies
• support the teams with the safe and efficient running and cleaning of the kitchen
• worth is a highly successful co-educational, Catholic, Benedictine, 11-18 HMC boarding and day school of circa 650 pupils. It offers a broad curriculum, including the International Baccalaureate and A-levels in the Sixth Form

Trade

• food Preparation & Service
• Food Preparation & Service

Earnings for position kitchen porter

Responsibility

• working with internal and external stakeholders to define and produce the project brief for both consultancy services and works
• carry out initial feasibility studies, with design options and budget estimates
• take a proactive role in ensuring measures to minimise or reduce carbon are incorporated in projects, including minimising construction waste
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• liaise with in-house staff in respect of, for example, health and safety insurance, security, commissioning and ongoing FM and maintenance
• ensure that initial budget estimates and subsequent cost estimates and budgets include an allowance for all gross costs, including allowances for construction, furniture & equipment & in-house costs
• prepare and maintain a master programme for each individual project from concept to completion. Monitor progress and take any necessary steps required to maintain key dates

Earnings for position project manager

Responsibility

• issue of budget forms to budget holders and collation/analysis of returns
• each month prepare an outturn for Worth Abbey and Worth Abbey projects including risks and opportunity logs looking forward
• carry out the FDMS process to reconcile receipts via credit and debit card
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• ensure that PASS is updated to reflect any changes in investments values and charges from investment managers
• management to ensure smooth and efficient running of the department and at all times seek to maximise the performance of the team so that it exceeds where possible, the targets agreed in the finance SLA
• provide confirmation to Abbey and Projects budget holders and second signatories, where appropriate, that sufficient budget cover exists for a purchase order or payroll change prior to approval
• worth is a highly successful co-educational, Catholic, Benedictine, 11-18 HMC boarding and day school of circa 600 pupils. It offers a broad curriculum, including the International Baccalaureate and A levels in the Sixth Form

Responsibility

• ensure food is of high quality, well presented, nutritious and innovative
• contribute to the development of new menus, including core and fine dining offers
• be aware of and adhere to appropriate recipe costings and usage of ingredients
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• ensure food waste is kept to a minimum through managing production and portion control
• prepare food across all services using fresh ingredients to the department standard as directed by the Head Chef, including core pupil feeding and hospitality offer
• adhere to Health & Safety and Food Hygiene standards including food labelling and allergen legislation; helping to promote a food safety culture
• you will also assist the Head Chef in the development of the refectory, striving to continually improve the food offer for the school

Responsibility

• create a true ‘foodie’ culture within the catering team and beyond
• ensure all food services are delivered on time, being mindful of the changing needs of the school
• review the operational performance of the catering service, identifying and implementing measures to improve customer satisfaction and minimise waste
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• ensure that hospitality is appropriate, imaginative and cost effective
• deliver a first-class service across functions ensuring pupils, staff and monks have good, nutritious food which exceeds government guidelines and customer expectations
• engaging, training & organising a team