Position: Chef/Cook.
Reports to: Home Manager/ Regional Manager.
Benefits:
- NEST Pension Scheme available.
- Free Training and Continuous Professional Development Scheme.
Objectives of the job:
- To plan and provide nutritious meals to all residents daily, ensuring food purchased is fresh and within budget.
- Ensure all health and safety and environmental health standards are achieved and maintained.
- Key responsibilities and accountabilities.
- Maintain HACCP Standards through good practice and recordings.
Organisation:
- Participate in staff meetings and in staff training where applicable.
- Report and record appropriately any information considered to be important to the Home Manager.
- Adhere to Christ the King Residential Care Homes’ policies and procedures.
- Any other duties that the post holder may reasonably be expected to perform.
Functional:
- Ensure that a good standard of hygiene and cleanliness is maintained throughout the kitchen, to meet the required standards of practice prescribed by the Environmental Health Agency.
- To conform to the Care Home’s Food Hygiene procedures.
- Ensure all equipment used is well maintained and in good working order, and log any defects and report to the manager.
- To prepare, cook and present well-balanced meals and beverages of the highest quality, incorporating cultural and dietary needs as required by the residents of the home.
- Work closely with residents to plan menus that reflect choices and preferences.
- Purchase supplies by the planned menu, whilst monitoring and controlling the service from suppliers.
- Ensure all stock ordered is consistent with planned menus that reflect choice and preference.
- Work closely with the Home Manager to meet nutritional standards.
- Work closely with the Home Manager to ensure catering services are provided to the appropriate standards to residents.
- Maintain and check First Aid equipment within the Kitchen.
- Maintain accurate stock control.
- Carry out good food Management, temperature controls, and cleaning schedules according to current Food Safety and Hygiene regulations.
- Abide strictly with all the HACCP Standards and protocols.
Managerial:
- Guide the staff Team and ensure that they are aware of their responsibilities regarding Food Hygiene and preparation, and Health and Safety requirements.
Financial: Be responsible for maintaining a catering budget within set parameters.
Skills:
- Excellent verbal and written communication skills.
- Provides service in line with Christ the King Residential care home’s standard of quality whilst remaining within budget.
- Committed to providing a high-quality service.
- Responsive to residents’ individual dietary and cultural needs.
- Capable of creating and working to a budget.
- Formulating a creative Menu on a two-weekly basis.
- Willing to attend such training sessions that are deemed necessary by line management.
- Be a Team Player
- Aptitude towards continuous learning and development.
Knowledge and Qualifications:
- Previous catering experience within a commercial or business setting.
- Understanding of and clear commercial or business setting.
- Food Hygiene Certified – Level 2 as a minimum. Willing to work towards Intermediate Food Hygiene.
- NVQ Level 2/3 in Food Preparation/Catering.
- Understanding and commitment to Equal Opportunities.
- Knowledge of cleaning procedures.