Sous Chef - Nenagh

at  Bartra Healthcare

JOB DESCRIPTION

We currently have amazing opportunity for a SOUS CHEF in our Nenagh Rehabilitation Unit, Tyone, Nenagh, Co Tipperary

QUALIFICATIONS

Minimum QQI Level 5 In Culinary Arts or equivalent
Minimum 3 Years’ experience at senior level or in a similar position

ROLE:

O To ensure the kitchen functions smoothly in the absence of the Management
O To ensure good personal hygiene standards are practiced by all catering staff
O To follow kitchen procedures at all times
O To contribute to the formulation of high quality, nutritious and varied diet for residents
O To ensure that meals are presented in an appropriate and appealing way
O To ensure that menus are reflective of seasonal food availability
O To ensure that agreed resident food plans are delivered
O To direct the kitchen assistant in his/her duties. Assist in covering the roster in the event of absence kitchen staff, with the D.O.N.
O To check in and sign off orders in absence of Management
O To ensure that there is adequate stock of supplement drinks for the residents
O Any other duties that the Management/ D.O.N deems relevant to the role of Chef/Cook
O to ensure that the kitchen cleaning schedule is adhered to on a daily basis
O to ensure that all kitchen records are compliant

RESPONSIBILITIES

O To always maintain and manage the required high operational and personal standard of hygiene and presentation in compliance with the Food Safety Act.
O Compliance to the Health and Safety Act and regulations.
O To prepare, cook and service food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards.
O Ensure the correct disposal and storage of all food items as directed by the chef in charge.
O Monitor and record temperatures of fridges and freezers, hot cabinets, serveries as directed by the chef in charge.
O Ensure that assured safe catering principals are followed at all times encompassing legal requirements of the Food Safety Act.
O To ensure that working areas are kept clean and tidy adopting a “clean as you go” policy.
O To ensure that all foods served under your control are served and held at the required temperatures (probed and recorded).
O Ensure that decanting methods and fridge discipline are strictly adhered to.
O Ensure accurate records are maintained as directed by the chef in charge.
O To carry out any duties associated with cleaning up after meals and maintaining the kitchen environment at the standard required by Bartra Healthcare.
O Report any complaints from residents, family members or staff regarding quality or quantity of food, menu choices, or dining room environment to the Catering Manager immediately.
O Report all accidents or incidents to the Catering Manager.
O Report any unsafe practices or broken machinery/equipment to the Catering Manager, so that remedial action can be taken immediately
O Use all equipment as trained observing all safe practices, so that accidents are avoided
O Take full responsibility for your allocated area of work on a daily basis.
O Ensure that all bins are emptied, and all waste is discarded in the appropriate bin. (Food, Recycling, General Waste)
O Record keeping - ensure that necessary checks are made and recorded in accordance with our Food Hygiene Policy.
O Ensure food hygiene and HACCP standards are adhered to at all times.

MANAGEMENT RESPONSIBILITIES

O The Head chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers.
O Assisting the catering manager
O Contribute to establishing the working schedule, organization, and efficiency of the work in the kitchen.
O Planning and preparation of the food and meal design in order to create an appealing and nutritious meals with observance of individual requirements of residents or patients
O Making sure the hygiene and food safety standards are met in all stages of food preparation to food presentation and delivery.
O Making sure that the professional equipment is in good conditions and signaling any malfunction in accordance with Health and Safety policy and standards.