Second Chef

at  Connaught Care Limited

Job Introduction
Reports To: Head Chef

Purpose of the Position:

• To ensure dining experience where our guests’ needs are anticipated, met and the experience is truly memorable.
• Provide high-quality, cost-effective catering, which offers choice and meets the dietary needs of the Residents.
• Maintain high standards of hygiene and safety procedures within all areas of the kitchen department.

Skills, Knowledge, and Experience:

Essential

• Experience working in a busy, professional kitchen.
• Experience preparing and cooking food to suit different dietary requirements.
• NVQ 3 in food preparation or equivalent relevant qualification.
• Current food hygiene certificate.
• Knowledge of food preparation methods and presentation.
• Be able to lead and work on your own initiative.
• Reliable, polite and self-confident.

Desirable

• A flexible and positive approach to working hours with regard to bank holiday and weekend cover.
• Comfortable stepping up to a management role when deputising for the Catering Manager.
• Willingness to attend training.
• Understanding of Food Safety Act 1990.
• Catering experience working in a Care Home.

• Good verbal and written communication skills.

  Key Responsibilities:

• Organise and manage the daily production and serving of high-quality meals.

• To provide exceptional quality food.
• Manage an effective system of stock control.
• Ensure that day-to-day tasks and routines are carried out to contribute to the smooth running of the service.
• To ensure a high level of service for all mealtimes.
• To control and monitor the progress of assistants and inform the Head Chef/Catering Manager accordingly of any training required.
• Maintaining hygiene standards in compliance with the Food Safety Act 1990 and all associated regulations in accordance with the relevant policy.
• Ensure a tidy, hygienic and safe working environment is maintained at all times and is fully compliant with relevant Health & Safety & Food Safety Regulations.
• Assist the Head Chef/Catering Manager with four weekly menu planning.
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen.
• Ensure compliance with the Health & Safety at Work Act 1974 including correct use, storage, and maintenance of cleaning materials within COSHH Regulations 1994 and as per the home’s policy.
• Have a commitment to undertaking training as required.
• Participate in supervision and staff meetings as required.

• Any other reasonable tasks as required.

  To perform other functions related to the role of a 2nd Chef, or as may be reasonably requested by your Line Manager. This is a minimum requirement as a job specification and can be amended at the discretion of the Manager following appropriate consultation.

Purpose of the Position:

• To ensure dining experience where our guests’ needs are anticipated, met and the experience is truly memorable.
• Provide high-quality, cost-effective catering, which offers choice and meets the dietary needs of the Residents.
• Maintain high standards of hygiene and safety procedures within all areas of the kitchen department

Key Responsibilities:

• Organise and manage the daily production and serving of high-quality meals.
• To provide exceptional quality food.
• Manage an effective system of stock control.
• Ensure that day-to-day tasks and routines are carried out to contribute to the smooth running of the service.
• To ensure a high level of service for all mealtimes.
• To control and monitor the progress of assistants and inform the Head Chef/Catering Manager accordingly of any training required.
• Maintaining hygiene standards in compliance with the Food Safety Act 1990 and all associated regulations in accordance with the relevant policy.
• Ensure a tidy, hygienic and safe working environment is maintained at all times and is fully compliant with relevant Health & Safety & Food Safety Regulations.
• Assist the Head Chef/Catering Manager with four weekly menu planning.
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen.
• Ensure compliance with the Health & Safety at Work Act 1974 including correct use, storage, and maintenance of cleaning materials within COSHH Regulations 1994 and as per the home’s policy.
• Have a commitment to undertaking training as required.
• Participate in supervision and staff meetings as required.
• Any other reasonable tasks as required