HOLMESVIEW

From £14.99 ph, £31,179 pa based on a 40 hour week.
We are looking for an exceptional individual to join us as Assistant Chef full time 40 hours per week: 4 days over 7 with alternate weekends off. The hours of work would be 0800 – 1830.

OUR ORGANISATION

At Randolph Hill, we have enjoyed an enviable reputation for quality care provision since 1985. We are large enough to be able to provide support to our team with a stable and supportive management structure, detailed policies and procedures and regular and comprehensive training, whilst still small enough to avoid becoming overly bureaucratic and make decisions to fit every circumstance. We offer fantastic rates of pay, have an incredibly low staff turnover (many of our staff have been here since they opened) and there are plenty of opportunities for career progression. All of our homes are extremely well run and have positive grades with the Care Inspectorate. Randolph Hill are committed to quality and are looking for like-minded people who wish to progress their career with us. We have 7 Nursing homes located in Gullane, North Berwick, Edinburgh Sighthill, Edinburgh Morningside, Broxburn, Livingston and Dunblane.

JOB PURPOSE

• To provide healthy nourishing food suitable for clients’ needs within an allotted budget
• To organise the kitchen in a safe, economic and efficient manner
• To assist Head Chef to induct, train and supervise staff in catering duties.
• To ensure staff adhere to Environmental Health guidelines
• To uphold residents’ participation strategy
• To show loyalty to the Company and respect confidentiality at all times
• To treat colleagues with respect and ensure teamwork is good

MAIN DUTIES AND RESPONSIBILITIES

• To adhere to given menus and present them in an appetising manner
• To seek feedback on resident satisfaction
• To assist Head Chef to work within a given budget and be accountable for discrepancies
• To ensure all foodstuffs are stored, handled and prepared hygienically in a manner which complies with company and statutory bodies’ requirements
• To use and observe use of all kitchen stock and equipment in appropriate manner and report any faults or discrepancies to immediate superior
• To assist Head Chef to order and cost food supplies and keep proper records as instructed by the company
• To treat suppliers in a totally professional manner so as to achieve their best attention at all times
• To dispose of waste materials and rubbish as instructed by company guidelines
• To adhere to uniform policy as directed by the company at all times and wear protective clothing as appropriate
• To operate all machinery and equipment in a safe manner and report any faults or misuse immediately
• To report any injuries, disease or dangerous occurrences to Manager / Deputy
• To read and observe all notices displayed in the work area and familiarise yourself with company policy and procedure regarding the work place, annual
• leave, sick leave, fire drill and evacuation, and instruct staff under your control
• To make best use of available space and ensure correct rotation of stock
• To have enough supplies for emergency situations without overstocking
• To have adequate knowledge of any specific dietary needs of residents
• To attend meetings and training as required by the company or Unit Manager and to keep up-to-date with changing regulations regarding the handling and preparing of kitchen foodstuffs
• To be involved in menu planning and entertainment committee meetings as required
• To keep all kitchen equipment and furniture clean and in a safe condition and report any faults to superiors
• To be in receipt of a current food hygiene certificate
• To undertake any reasonable duties as directed by managers to ensure safe, smooth efficient running of the nursing home