Kitchen jobs in France

Role Summary

You will act as a key member of the back of house catering team to assist in providing patients, staff, and visitors with high-quality, person-centred, and safe catering services. You will assist with food preparation, contribute to the operation and cleanliness of kitchens and equipment, and support the production, portioning, distribution, and service of meals and snacks. You will maintain a high standard of service in accordance with the contract specifications, under the guidance of your line manager, ensuring all foods are produced and served safely and hygienically at all times.

Main Responsibilities

1. Ensuring food deliveries are correctly picked and packed according to agreed practices.
2. Decanting and preparing food following portion control guidelines.
3. Using kitchen equipment and machinery safely, including freezers, knives, floor scrubbing machines, food service trolleys, and ovens.
4. Maintaining stock control and rotation, checking expiry dates, and disposing of expired food.
5. Storing goods correctly and using stock on a rotational basis.
6. Working in temperature-controlled environments (e.g., fridges, freezers) up to -18°C.
7. Practicing 'clean as you go' to prevent dirt and grease buildup.
8. Keeping the kitchen and work areas clean and hygienic.
9. Promptly removing packaging and food waste to designated areas.
10. Being familiar with the operation and cleaning procedures of all used equipment.
11. Providing high standards of customer care at all times.
12. Assisting chefs with basic food preparation and cooking when required.
13. Following all cleaning schedules.
14. Referring to COSHH data sheets as needed.

Additional Responsibilities

1. Arriving on time, wearing the Sodexo uniform, and clocking in before shifts. Always wear your ID badge with a current photo.
2. Maintaining a neat and clean uniform, with a spare in case of spillages.
3. Maintaining high personal hygiene standards in line with company policy and the Food Safety Act.
4. Providing guidance to new team members or relief staff as needed.
5. Completing relevant paperwork, such as staff surveys and holiday requests.
6. Prioritizing tasks based on daily requirements and using initiative.
7. Meeting deadlines within the unit.
8. Working in other catering areas as needed to cover leave or sickness.
9. Performing additional duties as directed by your supervisor or line manager.

Key Skills, Knowledge, and Experience

Good communication skills to liaise effectively with colleagues, patients, and clients regarding catering services and duties.