Post: Chef
Hours: 40 hours per week
Responsible to: Housekeeping Manager
Accountable to: Manager or designated deputy

EDUCATION & QUALIFICATIONS

• Good standard of education
• Food hygiene certificate
• Catering qualification

EXPERIENCE, KNOWLEDGE & UNDERSTANDING

• Cooking to menus and budgets to a consistent standard
• Experience/knowledge of the nutritional needs of older people
• Knowledge and experience of modified and textured diets
• Working knowledge of Food Hygiene & Health & Safety regulations
• Experience of Baking

SKILLS

• Effective communication and interpersonal skills, relating to people of all levels
• Organised with an ability to prioritise and meet deadlines
• Able to motivate a Team
• Able to use own initiative
• Effective time manager
• Able to demonstrate flair & innovation in menus and presentation

The Chef’s responsibilities include but are not limited to the following:

• Create duty rotas for catering staff, ensuring there are enough skilled staff on duty
• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
• Operate an efficient stock control system
• Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training
• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
• Be responsible for promoting and safeguarding the welfare of those individuals the service supports
• To plan, prepare, cook and present food for Residents and staff to the standards required by the Home.
• In conjunction with the Housekeeping Manager, to train and supervise kitchen staff to ensure the effective use of staff time, and correct use of equipment and materials.
• To ensure that the Home’s Food Hygiene Policy & Procedures are monitored and implemented continuously and that there are no breaches of Statutory or Local Authority Regulations.
• Ensuring that cleanliness and hygiene levels as set out in the Home’s policies & procedures are maintained. Keeping any necessary records of cleaning carried out in the kitchen or associated areas, as required.
• To plan menus, taking into account seasonal change, variety and adjustments as required.
• To prepare & cook specialist meals/beverages for residents in accordance with their individual nutritional assessment.
• To plan, prepare and cook for special events and functions.
• To develop and maintain effective working relationships with the residents to discuss their individual diets as well as their likes, dislikes, ideas and suggestions regarding mealtimes.
• To carry out regular 1:1 supervision sessions and Staff meetings within the kitchen team.
• To ensure the correct and economical use of materials and appropriate portion control is implemented at all times.
• To assist in the ordering of stock in line with requirements, keeping accounts & budget control, maintaining correct stock levels, ensuring stock rotation and ensuring all stock is clearly labelled to include expiry dates.
• To verify, check and record delivery of supplies to the kitchen.

The above mentioned duties give an indication of the work required but do not exclude other duties of a reasonable nature which may be requested by the manager or other designated deputies.