Mill Park is a Year Round business, with the Restaurant (The Bent Peg) open 4 days a week during the “Off Peak” Season (September – February) Thursday, Friday, Saturday & Sundays, and 5 days a week during Peak Season (March – August) Wednesday through Sunday. We have “Super Peak” periods during the Easter school holidays and the Summer school holidays when we are exceptionally busy and employ additional seasonal staff to assist the permanent members of staff including additional FOH staff and a Kitchen Porter.
The Bent Peg Bar/Restaurant is open between 5pm – 11pm weekdays and midday – 11pm on Weekends, serving food between 5pm – 9pm Weekdays and midday – 9pm Weekends (Sunday Lunch served between 12-4).
At the beginning and end of the Peak Season (March and September) is a “Start / End Deep Clean” which typically takes 2 days.
Menu items are batch prepared from scratch in advance by the Chef / Cook during the quieter periods of the season and frozen ready for reheating / cooking during service, with some menu items being delivered frozen by a selection of local suppliers.
Menu items are prepared using; Fryers, Microwaves, Boiling Top and Combi Ovens.
Duties include, but are not limited to;
Controlling, directing and performing the food preparation process and the cooking of food to promptly fulfil orders taken in the Bar/Restaurant.
Batch cooking and freezing of menu items in advance of busy periods.
The safe use of the kitchen appliances.
Ensure compliance with the kitchen related health and safety standards. Ensuring continued self awareness, implementation and compliance with the FSA’s; Cross-contamination, Cleaning, Chilling and Cooking standards.
Maintain accurate kitchen related records relating to Cleanliness, Hygiene, Safety and Supplier stock rotation / disposal.
Cleaning of the kitchen area and associated cooking utensils and equipment required to maintain the highest level of Hygiene, Safety and Cleanliness. Ensure records are kept to demonstrate the cleaning of;
Surfaces Appliances & Utensils: After each use
Sinks: Between uses
Fridges and freezers: Weekly
Ventilation Systems: Every three months
Report non compliance in relation to any Safety, Hygiene or Cleanliness issues.
Stock taking of Kitchen related items including; PPE, First Aid Equipment, Ingredients and Cleaning materials, managing FIFO, dates and expiry.
Identifying and reducing areas of wastage.
Inspecting and storage of Suppliers produce upon delivery, recording expiry and quality information.
Maintain your Food Hygiene Level 2 accreditation.
Days off are, Mondays and Tuesdays.
Closed for 2 weeks in January (8 days Holiday).