* Be compliant with Client Policies, Procedures, Regulations and legislative
requirements to provide a safe food and beverage service to Residents.
* Prepare, cook and serve homemade meals using fresh ingredients that comply
with the Client's food buying and menu standards.
* Provide for the choice, cultural preferences, and special dietary needs of
Residents.
* Liaise with central support teams to consistently comply with company nutrition
standards and food offers.
* Liaise with clinical and Care/Activities colleagues to engage with Residents in
food-related activities that promote Residents' nutritional health and emotional wellbeing. To promote the therapeutic values of the food and beverage offer. To solicit feedback through regular participation in Resident activities and surveys.
* Manage ordering, holding, and secure storage of stock. Manage food costs
within the budget.
* Organize and manage the kitchen team efficiently. Supervise the daily tasks of
the kitchen team effectively. Mentor colleagues in their learning and development, especially in their responsibilities for food handling and service.
* Manage standards of food presentation and service throughout the home.
* Clean and maintain the kitchen and food preparation areas and equipment.
Report faults and breakdowns.
* Maintain and develop professional knowledge and skills. Attend mandatory
training and meetings when required. Participate in the learning and development of others. Purpose of Role: Responsible for producing quality homemade food and beverage offer which provide for Residents' nutritional health and wellbeing. Manage food stock and adhere to the budget. Maintain high standards of cleanliness and food safety and lead the team. Maintain accurate records. Ensure that all incidents/accidents are reported in accordance with company and Regulatory requirements. Act as a positive role model for Colleagues in terms of behaviour and attitudes. Health & Safety
* Report immediately to the Home Manager, or Person in Charge, any illness of an
infectious nature or accident incurred by a Resident, Colleague, self or another.
* Understand and ensure the implementation of the Care Home's Health and
Safety policy, and Emergency and Fire procedures.
* To promote food safety and safe working practices in the home.
* To report damages, equipment repairs, and potential hazards to the Home
Manager or DPiC.
* S/NVQ2 or equivalent in Catering and Hospitality or Professional Cookery.
* Food Hygiene Certificate at a minimum of Level 2.
* Understanding of Hazard Analysis Critical Control Points (HACCP).
* S/NVQ Level 3 (Level 3 or equivalent) catering qualification is essential for
homes with 60+ beds.
* Knowledge of nutrition, cultural, and medical diets. Application Form Interview
Questions Certificates Skills
* Verbal and written communication skills.
* Record and interpret catering records and take the necessary action.
* Time management to adhere to food service times.
* Work autonomously to plan and prioritize tasks.
* Food presentation
* Ability to follow recipes, menu plans, and special medical diets.
* Completing administrative tasks
* Numeracy and budgeting
* IT skills
* Preparation of texture-modified and special medical diets.
Application Form Interview Practical Cooking Assessment References Experience
* Managing professional kitchens that meet regulatory standards.
* Experience of customer service and/or working with vulnerable people.
* Experience of leading and managing a catering team. Application Form Interview