Person Specification Supervisor/Co-ordinator Essential Desirable Method of Assessment Qualifications: Level 2: Food Hygiene 2: Health & Safety Application Form, Interview Numeracy, literacy and PC skills Level 3: Food Hygiene Level 2 - First Aid in the Workplace Experience: Previous experience of working Menu planning Application in catering environment Form, Interview Promotions/Specials Food and drink preparation Community Engagement Supervision of staff / volunteers programmes in a catering establishment Working with vulnerable Stock control adults Skills: Excellent interpersonal and Interview communication skills Ability to work on own Excellent organisational skills, initiative and prioritise work ability to manage, organise and schedules deal with multiple tasks. Ability to work effectively Ability to work effectively with with vulnerable adults (in staff and volunteers line with client risk assessments carried out) Knowledge: Essentials of Food Hygiene Knowledge of CAIS Interview including Safer Food Better Business or appropriate Food Knowledge of the local area Safety System Health & Safety at Work ACT COSHH & Hazard Analysis
Person Specification Supervisor/Co-ordinator Essential Desirable Method of Assessment Qualifications: Level 2: Food Hygiene Numeracy, literacy and PC skills 2: Health & Safety Level 3: Food Hygiene Level 2 - First Aid in the Workplace Application Form, Interview Experience: Previous experience of working in catering environment Food and drink preparation Supervision of staff / volunteers in a catering establishment Stock control Menu planning Promotions/Specials Community Engagement programmes Working with vulnerable adults Application Form, Interview Skills: Excellent interpersonal and communication skills Excellent organisational skills, ability to manage, organise and deal with multiple tasks. Ability to work effectively with staff and volunteers Ability to work on own initiative and prioritise work schedules Ability to work effectively with vulnerable adults (in line with client risk assessments carried out) Interview Knowledge: Essentials of Food Hygiene including Safer Food Better Business or appropriate Food Safety System Health & Safety at Work ACT COSHH & Hazard Analysis Knowledge of CAIS Knowledge of the local area Interview