Baker

Responsibility for Machinery/Equipment/Materials/Consumables:
• Ensure correct use, safe operations and keeping clean and hygienic
• Basic maintenance and preparation for use
• Knowledge and competency in the use of cleaning materials and chemicals as
approved under COSHH regulations ensuring, at all times, that all chemicals are
stored correctly according to COSHH regulations
• Working knowledge of Company/Client Safety Management Policy
• SSOW and COSHH
• Training of others in correct and safe methods of use and maintenance of machinery
and equipment
• Correct stock rotation (FIFI, Date Marking)
• Assist Head chef/Camp Boss with:

Rev.No:03 Issue date: Mar-20-ACT/PD/Sec1/D Page 4 of 4
o Deliveries and orders of all
o Stock taking
• Monitoring stock consumption
• Correct and effective use of all consumables
Decision Making:
• Identify personal training needs
• Reporting faults to line supervisor or department supervisor
• Ensure, by demonstrating, complete understanding of level of service provided that
all catering services are delivered to the required standard including:
o Encouraging feedback from all customers
o Suggesting improvements where possible
o Participate in remedial action or improvement opportunities

Communication/contact with others:
• Reporting faults to line supervisor or department supervisor
• Investigate and report customer complaints immediately and take the agreed
corrective action where service gaps are identified
• Promote the company image
• Communicate efficiently and effectively to clients and colleagues