Westall House is a CQC rated ‘Outstanding’ residential care home that provides care for older people in attractive and comfortable surroundings. Situated in the picturesque village of Horsted Keynes, our home benefits from beautiful views of the countryside. Our home has been carefully designed and modernised to provide a high standard of accommodation and includes a variety of 33 single ensuite bedrooms, which includes a Dementia friendly unit.

ABOUT YOU:

• You’ll have a relevant Certificate in Food Hygiene, and a track record of demonstrable experience of cooking varied, healthy and safe meals to large groups on a regular basis.
• Able to lead and support the kitchen staff team, you’ll also train and develop the to get the best out of each individual.
• You’ll also be able to manage resources, planning rotas in advance to ensure continuity of the catering service.
• As the Chef you will be methodical and highly organised; your kitchen and equipment will be kept clean and tidy, with an effective method of stock rotation.
  Are you looking to take on a new challenge and oversee an exciting, expanding kitchen and staff team? Would you like a sense of fulfilment from your day? If you are looking for a new role then we want to hear from you!

You will work to provide healthy balanced menus, with choices which reflect the residents needs and preferences. You’ll plan, prepare and cook residents’ meals from the agreed menu, taking into account personal preferences or recognised dietary requirements. All residents are to be offered at least two meals per day. By regularly seeking feedback, you’ll monitor their satisfaction with the menu and quality of the food provided.
You’ll also ensure a safe and sufficient supply of catering products, by developing a system of ordering supplies in a timely manner. As our Chef you will be responsible of ensuring good stock control, you’ll make sure catering orders and deliveries are recorded using documentation supplied, to enable all orders to be checked and audited. Maintenance of a system of effective stock rotation and control is paramount, and by doing so, you will manage catering costs within the generous agreed catering budget.
You will also oversee safe and proper use of catering equipment and report any defects to management. As the Chef you will champion kitchen cleaning procedures and schedules and ensure your kitchen and store areas are clean and hygienic at all times. You will also oversee the completion of all relevant records in relation to food safety.