Temporary Catering Assistant at Talent Boutique Solutions
Banbury, England, United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

19 Sep, 25

Salary

12.21

Posted On

20 Jun, 25

Experience

1 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Teamwork, Leadership, Catering, Communication Skills

Industry

Hospitality

Description

Talent Boutique Solutions Limited is operating as an employment business and currently looking for Temporary Catering Staff at busy canteen on site near Banbury and Brackley (who could move between sites).
Our client is leading hospitality and catering provider in construction industry.

The main responsibilities of a Catering Assistant:

  • Supporting all the kitchen activities
  • Supporting the main chef in planning menus
  • Managing Stock and reporting to the main chef
  • Ordering from suppliers
  • Food Quality Control
  • Managing health and hygiene procedures and regulations
  • Supervising junior staff members

What skills are required to be successful as a Catering Assistant:

  • Strong communication skills
  • Self-motivation
  • Organisational skill
  • Previous catering and hospitality experience
  • Teamwork and leadership skills

What you get in return for working with us a Catering Assistant:

  • Working Monday to Friday
  • £12.21
  • summer cover
  • 42.5- 45h per week
  • Start 05:30 and finish about 15:30
  • Free lunch
  • All bank holidays, Christmas and Easter off
  • Temporary job however may become permanent for the right person

If this role sounds like your next job please apply today.
Job Type: Full-time
Pay: £12.21 per hour

Benefits:

  • Canteen
  • Discounted or free food
  • On-site parking
  • UK visa sponsorship

Shift:

  • 8 hour shift
  • Day shift

Work days:

  • Monday to Friday
  • No weekends

Experience:

  • Catering: 1 year (required)

Licence/Certification:

  • Driving Licence (required)

Work Location: In person
Reference ID: Temp Staff OX1

Responsibilities
  • Supporting all the kitchen activities
  • Supporting the main chef in planning menus
  • Managing Stock and reporting to the main chef
  • Ordering from suppliers
  • Food Quality Control
  • Managing health and hygiene procedures and regulations
  • Supervising junior staff member
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