Chef Day

Job Description

The Cook/ Chef must be reliable and fully competent in all aspects of kitchen duties and be able to produce a variety of menus, including catering for special dietary needs, whilst not exceeding the budget.Main duties:Promote the Company Mission Statement at all times.Prepare menu in line with allocated food budget.Prepare, cook and serve meals chosen by the Service Users from the menu for the day, using stock as required as economically as possible, whilst maintaining the quality without undue shortages or excessesLiaise with chosen suppliers on ordering the required stock whilst maintaining the budget.To document daily menus.Develop a 4 weekly menu in line with seasonal variance to enable Service Users to choose a well balanced diet.Special diets need to be catered for, as well as personal likes and dislikes.Store all food safely.Rotate stock and check ‘use by’ dates regularlyObserve safe refrigeration storage and temperature checks – recording them daily and ensure food is put to defrost safely for the following day.Ensure kitchen equipment is kept clean and ready for use and ensure that all cleaning rotas are completed and handed to the Person in Charge.Assist in serving meals to residents and check temperature of all hot food, record appropriately.Assist the Care Manager in the resolution of any Service Users’ catering complaints.Supervise the kitchen staff and assist with the induction and training programme for new staff and participate in staff reviews and supervisions.Present a neat and tidy appearance at all times and have a high standard of personal hygiene and be aware of reporting any health problems.Obtain and process payment for all staff meals; record appropriately following set procedure.To be aware of risks to the Service Users from the kitchen equipment.Comply with company policy and procedure in relation to infection control and prevention.Communication:Attend staff meeting as required.Maintain confidentiality at all times in relation to the relevant data protection legislation.Develop and maintain a good rapport with Service Users, relatives and be polite and courteous to all visitors. When answering the telephone, ensure professionalism and any messages taken are dealt with effectively.Maintain appropriate documentation in line with ‘Safer Food Better Business’.Ensure safe use of equipment and report any defects to the Person in Charge.Report incidents involving Service Users, staff or visitors immediately to the Person in ChargeUnderstand the importance of correct record management and own personal responsibilities in maintaining this through passwords, storage of documentation, and sharing information ( both paper based or on electronic systems).Report breeches of records security to line manager or the Caldicott Guardian.General:To be aware of the Health and Safety at Work Act 1974 and your own responsibilities under this Act.To participate in training programs which may be required either by law or Company Policy.To report for duty at the correct time in accordance with off duty rota.Endeavour to cover colleagues’ duties in times of sickness and holidays.To report for duty in a clean, tidy uniform and following the dress code as set out in the Employee Handbook.To abide by the Home’s Employee Handbook and Company Policies and Procedures.To be flexible and adaptable in participating in other jobs which are necessary for the smooth running of the home and the safety of the Service Users.To have an understanding of requirements detailed in Health and Social Care Act 2008 in line with standards set by the Regulators.Support the Care Manager with the Home’s marketing planPromote, ensure and maintain the good reputation of the Care Home and the CompanyEnsure that the security of the Care Home is maintained at all timesTo work within the companys Information Governance policies in order maintain security of personal and sensitive dataPerson Specification:ProfessionalThe Cook/Chef will hold an Intermediate Food Hygiene Certificate. They will also show a willingness to participate in continuous improvement and vocational training programmes.Have an understanding of the Health and Social Care Act 2008.ExperienceAble to demonstrate an ability to manage pressure, prioritise tasks and communicate effectively at all levels.Genuine interest in working in a care environment..GeneralHave an understanding of and empathy with older people.Be able to take alead where needed and also be a team player.Required to work in a physically and mentally demanding environment.