Candidate Application Form - TCS Recruitment Form with... · Candidate Application Form (all parts...
Transcript of Candidate Application Form - TCS Recruitment Form with... · Candidate Application Form (all parts...
MR / MRS / MISS / MS / OTHER: (please circle) DATE OF BIRTH:
ADDRESS:
POSTCODE:
1) PRESENT/LAST EMPLOYER: Can we contact for a reference? Y / N
JOB TITLE:
ADDRESS:
POSTCODE:
TELEPHONE NUMBER:
EMAIL ADDRESS:
LENGTH OF EMPLOYMENT: FROM: TO:
REFERENCE NAME & JOB TITLE:
REASON FOR LEAVING:
PLEASE GIVE A BRIEF SUMMARY OF YOUR RESPONSIBILITIES / DUTIES:
2) PRESENT/LAST EMPLOYER: Can we contact for a reference? Y / N
JOB TITLE:
ADDRESS:POSTCODE:
TELEPHONE NUMBER:
EMAIL ADDRESS:
LENGTH OF EMPLOYMENT: FROM: TO:
REFERENCE NAME & JOB TITLE:
REASON FOR LEAVING:
PLEASE GIVE A BRIEF SUMMARY OF YOUR RESPONSIBILITIES / DUTIES:
WORK PERMIT / VISA NUMBER:
HOME OFFICE GRANT LETTER NUMBER:
Candidate Application Form(all parts must be filled in completely)
Work History
FORENAMES:
SURNAME:
PLACE OF BIRTH: NATIONALITY:
HOME TELEPHONE NUMBER: MOBILE TELEPHONE NUMBER:
EMAIL ADDRESS:
NATIONAL INSURANCE NUMBER:
DO YOU HAVE A UK DRIVING LICENCE?:
VISA EXPIRY DATE:
DO YOU HAVE ACCESS TO YOUR OWN TRANSPORT?:
HAVE YOU GOT A DBS?: (please circle) YES / NO NUMBER & DATE:
DO YOU HAVE ANY UNSPENT CRIMINAL CONVICTIONS? IF SO, PLEASE GIVE DETAILS BELOW
IS THERE ANY REASON WHY YOU SHOULD NOT WORK WITH VUNERABLE ADULTS OR CHILDREN?
IF SO, PLEASE GIVE DETAILS BELOW.
NAME OF REFEREE: RELATIONSHIP TO REFERENCE:
COMPANY NAME: (if applicable)
ADDRESS:
POSTCODE:
EMAIL ADDRESS: TELEPHONE NUMBER:
Experience Interested Experience Interested
Head Chef Silver Service
Sous Chef Plate Service
Chef De Parte Bar Service
Commis Chef Wine Service
Industrial Chef Toastmaster / Butler
Pastry Chef C&B Porter
Domestic Chef Day / Night Porter
General Assistant
Kitchen Porter
Fastfood Operative
Room Attendant
Cashier
Cleaner / Domestic
Other relevant Information, e.g. other Agencies worked for:
(please tick as appropriate)
Academic / Training Qualifications(please list most recent first)
Academic or Personal Reference(only needed if you don't have a professional reference)
SKILLS & EXPERIENCE
DATES SCHOOL / COLLEGE / UNIVERSITY QUALIFICATIONS / GRADES
FORENAMES:
SURNAME:
NAME OF BANK:
BANK ADDRESS:
POSTCODE:
BANK SORTING CODE: (six numbers) __ __ / __ __ / __ __
ACCOUNT NUMBER: (eight numbers) __ __ __ __ __ __ __ __
BUILDING SOCIETY ROLL NUMBER: (if applicable)
SIGNED:
This agreement is made on (date)______________________________between:
Employee Name:
Employee Address:
The Employer: Total Catering Solutions Recruitment Limited
4 Tyrone House
Church Street
Wellington
Telford
TF1 1DR
The employee agrees that the 48-hour limit shall not apply in his/her case.
The agreement stands until terminated with a minimum of three months notice by either party.
This agreement is made in accordance with Regulation 5 of the Working Time Regulations 1998.
SIGNED: (employee)
SIGNED: (employer)
DATE:
The employee understands that he/she is entitled to have their average weekly working time limited to 48 hours
per week.
Submission for Payment by BACS
Opt-Out of 48 Hour Working Week Agreement
***IF YOU DO NOT COMPLETE ALL THE ABOVE QUESTIONS ACCURATELY, YOUR PAYMENT CANNOT BE MADE
THROUGH BACS***
Starter checklist Page 1 HMRC 04/16
Student Loan
Do you have a Student Loan which is not fully repaid?
Yes If yes, go to question 10
No If no, go to question 12
Are you repaying your Student Loan direct to the Student
Loans Company by agreed monthly payments?
Yes If yes, go to question 12
No If no, go to question 11
Signature
Student Loan Plans You will have a Plan 1 Student Loan if: • You lived in Scotland or Northern Ireland when you started your
course, or • You lived in England or Wales and started your course before
September 2012
You will have a Plan 2 Student Loan if you lived in England or Wales
and started your course on or after 1 September 2012.
W hat type of Student Loan do you have?
Plan 1
Plan 2
D id you finish your studies before the last 6 April?
Yes
No
For further guidance about repaying Student Loans go to
www.gov.uk/new-employee/student-loans
Name
Page 2
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10 11
12
Do you have any health related condition that will require
reasonable adjustments to be made to the selection process? YES NO
If Yes please give details:
YES NO
If Yes please give details
YES NO
If Yes please give details
YES NO
If Yes please give details
At present, are you suffering from jaundice? YES NO
If Yes please give details
Do you suffer from recurring infections of the skin, ear or throat? YES NO
If Yes please give details
YES NOIf Yes please give details
Are you a carrier of any type of Salmonella? YES NO
If Yes please give details
YES NO
If Yes please give details
Countries visited in the last 6 weeks:
> I am engaged on a temporary assignment by Total Catering Solutions Recruitment Limited
> In between assignments for Total Catering Solutions Recruitment Limited of other employment
SIGNED: DATE:
Health Assessment (please circle)
Personal Health Declaration
I declare that all the answers above are true and complete to the best of my knowledge. I know of no medical
reason why I should not work in a food environment. Should the situation change whilst either:
At present, or in the last seven days, are you suffering from diarrhoea and/or
vomiting?
At present, or in the last seven days, are you suffering from stomach pain, nausea
or fever?
At present, are you suffering from skin infections of the hands, arms or face. e.g.
boils, styes, septic fingers or discharge from eye / ear / gums / mouth?
Have you ever had typhoid or paratyphoid fever or are you now known to be a
carrier of Salmonella Typhi or Paratyphi?
UK and EC legislation puts the onus on employers to satisfy themselves that no food handler possess a hygiene
risk to the product. Please answer the following questions:
I will immediately notify Total Catering Solutions Limited and, if appropriate the company where I am working
In the last 21 days have you had contact with anyone, at home or abroad, who may
have been suffering from typhoid or paratyphoid?
Answer all the questions. The pass mark is 14 out of 21. Circle answer.
1) The main reason jewellery should not be worn in the kitchen is?:
a) It harbours dirt and bacteria
b) It gets in the way
c) It might get broken
d) It might get stolen
a) Ironed
b) White
c) Clean
d) Linen
a) Prevent chapping
b) Remove dirt
c) Reduces bacteria
d) Prevent skin infection
a) Are all killed
b) Stop growing
c) Grow very fast
d) Grow fairly slowly
a) A covered bowl
b) The open tin
c) The tin with a cover on it
a) 37°C
b) 53°C
c) 63°C
d) 83°C
7) There are four containers of cream in the fridge. You should use the one that the "best by" date is:
a) Last week
b) Tomorrow
c) Next week
d) Next month
a) As soon as you get medical clearance
b) As soon as you are better
c) A week after you feel better
d) Ten days after you feel better
Hygiene, Health & Safety Questionnaire
in the kitchen is?
2) Over clothes worn by people who handle food must be?
3) The main reason you should wash your hands at work is?
4) When food is put in the fridge, bacteria?
5) Half a tin of pear slices are left over. You should put it into the fridge in?
d) An open bowl
6) Food can be kept hot before serving. What is the lowest temperature it must be kept at?
8) You are off work with an upset stomach. You can go back to work:
Starter checklist Page 1 HMRC 04/16
Student Loan
Do you have a Student Loan which is not fully repaid?
Yes If yes, go to question 10
No If no, go to question 12
Are you repaying your Student Loan direct to the Student
Loans Company by agreed monthly payments?
Yes If yes, go to question 12
No If no, go to question 11
Signature
Student Loan Plans You will have a Plan 1 Student Loan if: • You lived in Scotland or Northern Ireland when you started your
course, or • You lived in England or Wales and started your course before
September 2012
You will have a Plan 2 Student Loan if you lived in England or Wales
and started your course on or after 1 September 2012.
W hat type of Student Loan do you have?
Plan 1
Plan 2
D id you finish your studies before the last 6 April?
Yes
No
For further guidance about repaying Student Loans go to
www.gov.uk/new-employee/student-loans
Name
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10 11
12
a) After your mid-morning break
c) After you have put the sausages in the oven
d) After each time you performed every task
a) 10°C
b) 27°C
c) 37°C
d) 63°C
a) Removing dirt with hot water and detergent
b) Cleaning all the exposed areas
c) Always leaving them wet
d) Disinfect everyday
a) Turn the oven off and take the meat out after 1.5 hours
b) Put it in the fridge straight away
c) Leave it on the work surface in the kitchen for up to 1.5 hours
d) Put it in a well ventilated food store for up to 1.5 hours
13) The most common cause of food poisoning is:
a) Poisonous plants
b) Water
c) Bacteriad) Chemicals
14) The most common symptom of food poisoning is:
a) Headache
b) Diarrhoea and sickness
c) Sore throat
d) Kidney pains
15) High-risk foods are:
a) The most difficult to cook satisfactorily
b) High in fat
c) Likely to have bacteria on them
d) Where bacteria grows easily
16) Frozen poultry must be:
b) Partly thawed
c) Cooked from frozen
d) Defrosted in a warm room
17) The law states that no person can work on a dangerous machine unless they are at least:
a) 15 and supervised or experienced on the machine
b) 17 and supervised or experienced on the machine
c) 18 and supervised or experienced on the machine
d) 21 and supervised or experienced on the machine
9) You come back from your mid-morning break, then you wash and cut up some raw food, before putting some
sausage rolls in the oven and emptying the bin. When should you wash your hands?
b) After you have washed and cut up some raw food
10) What is the best temperature for the growth of food poisoning bacteria?
11) Which one of the following is important when cleaning floors?
12) You are cooking meat that will be served cold with salad tomorrow. How should you cool it?
a) Completely thawed before cooking
a) Cold
b) Boils
d) Non-septic cut
a) Bend forward and pick the object up
c) Lift the object with a straight back
d) Lean sidways when picking the object up
a) Cooker
b) Fridge
c) Shower
a) Between 5°C and 10°C
b) Between 1°C and 4°C
c) Between 10°C and 12°C
d) There isn't one
SIGNED: DATE:
Office Use Only
CORRECT ANSWERS SCORE: /21 MARK PERCENTAGE:
PASS or RETAKE
> Not use machinery unless experienced and able to
SIGNED: DATE:
NAME: RELATIONSHIP:
ADDRESS
POSTCODE
HOME TELEPHONE NUMBER: MOBILE TELEPHONE NUMBER:
WORK TELEPHONE NUMBER:
(in case of emergency, who would you like us to contact?)
Health & Safety Declaration
I___________________________________________whilst working for Total Catering Solutions Recruitment
Limited will:
> Not work dangerous machines (e.g. meat slicer) unless 18 or over and supervised or experienced in
the use of the machinery> Ensure that all times I will take precautions to avoid injury to myself or others and to prevent damage
to any equipment/machinery
Emergency Contact Details
18) Which one of the following does not require medical clearance?
c) Discharge from the eyes, ears and nose
19) When lifting a heavy object you should?
b) Lean back and pick the object up
20) Which of of the following must be provided in the premises by law?
d) Hand-wash basin
21) The normal operating temperature for a fridge should be?