Candidate Application Form - TCS Recruitment Form with... · Candidate Application Form (all parts must be filled in completely) Work History FORENAMES: SURNAME: PLACE OF BIRTH: NATIONALITY:

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?



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

9

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


YES NO


At present, are you suffering from jaundice? YES NO


Do you suffer from recurring infections of the skin, ear or throat? YES NO


YES NOIf Yes please give details

Are you a carrier of any type of Salmonella? YES NO


YES NO


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?



Are you repaying your Student Loan direct to the Student

Loans Company by agreed monthly payments?



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

9

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?

Documents

Candidate Application Form - TCS Recruitment Form with... · Candidate Application Form (all parts must be filled in completely) Work History FORENAMES: SURNAME: PLACE OF BIRTH: NATIONALITY: