Job Description
Responsible For:
* Daily operations in the kitchen, including planning kitchen staff rotas and liaising with purchasing companies for food orders.
* Maintaining and adhering to a budget, producing menus and new dishes.
* Managing, training, and leading the catering team to create fresh, nutritious, and well-presented food.
About The Role
Minimum Qualifications:
* Basic Food Hygiene Certificate and any other certificates required by the registering authority.
General:
* The Chef must be an experienced, mature, and reliable person fully competent in all aspects of kitchen work and menu planning.
* Responsible for producing a variety of menus, including catering for special dietary needs.
* The Chef is part of the care team but does not deal directly with residents.
* Catering numbers may vary, and the Chef prepares the menus considering special medical, ethnic, and religious needs and personal preferences of the residents.
Duties:
* Adhere to all company policies and statutory requirements of Food Safety (General Food Hygiene) Regulations 1995 as amended.
* Comply with all statutory requirements of hazards by COSHH (Control of Substances Hazardous to Health).
* Ensure an adequate stock is maintained of dry goods and fresh food to prevent shortages.
* Prepare and adhere to a three-week menu plan in discussion with the Home Manager or Senior Nurse.
* Promptly prepare all meals and beverages as required, including special dietary meals, and check meals for quality, quantity, and appearance.
* Prepare special dietary meals to the precise instructions of the doctor or other persons as appropriate (including Rabbis, Priests, etc.).
* Ensure proper standards of cleanliness in the kitchen.
* Adhere to safe working procedures and safety regulations.
* Ensure the correct and economical use of materials and equipment to minimize waste.
* Keep kitchen equipment, crockery, and cutlery clean and ready for use, including operating the dishwasher when necessary.
* Monitor the work of catering assistants on duty and report to the managers as appropriate.
* Undertake any other duties as may be necessary from time to time.
Benefits:
* Excellent rates of pay, competitive and negotiable depending on experience.
* Annual leave entitlement of 5.6 x contracted hours.
* Workplace pension scheme.
Skills Needed
About The Company
Company Culture
Desired Criteria
Required Criteria
* Basic Food Hygiene Certificate and any other certificates required by the registering authority.
Closing DateThursday 6th March, 2025