The role of Retail Catering Chef is to work in conjunction with the kitchen and front of house teams to provide a high quality, helpful and courteous service to patients, visitors and staff.
To include the preparation and cooking of food using fresh ingredients or ready cooked products including the service and presentation of breakfast, lunch, dinner and hospitality menus.
The post holder will ensure all work undertaken is in line with health, safety, security and Trust policies and procedures whilst maintaining a healthy, safe and secure working environment.
Budget-The post holder will have no direct budget responsibilities. They will ensure stock controls and rotation procedures are maintained. Assist with stock ordering, receipt of stock from deliveries and catering stores.
Staff - The post holder will have no direct staff responsibilities. They will be expected to provide on the job training of new starters when required. This includes food preparation cooking methods, patient dietary needs. Provide training to new and current catering staff
Policy - The post holder will be responsible for ensuring that their duties are carried out in line with all relevant UHL Trust policies together with National HACCP guidelines.
Communications - It is expected that the post holder will liaise with: · Retail Catering Facilities Manager · Commercial Services Manager · Retail Catering Managers · Back of House staff · Patients, clients and UHL staff
Our new strategy, developed with the support and feedback of colleagues, patients, and partners, is our compass for the next seven years (2023-2030).
We have four primary goals:
• high-quality care for all,
• being a great place to work,
• partnerships for impact, and
• research and education excellence
And we will embed health equality in all we do - taking active steps to reduce the avoidable differences in healthcare that some people face, working in partnership with communities.
Our strategy is underpinned by new values and we will work to ensure they are an everyday reality for all:
• we are compassionate,
• we are proud,
• we are inclusive, and
• we are one team
This is an exciting moment as we look to the future with clarity on what we already do well and where we need to focus our energies to make an even bigger difference for the people we serve.
About the University Hospitals of Leicester NHS Trust:
The post holder will prepare, cook and present food for patients, staff and visitors at breakfast, lunch, dinner and hospitality services following the agreed recipes and standards set by the Trust and will ensure that all work undertaken is in line with Trust and legislated health, safety and security policies and procedures
Whilst maintaining a healthy, safe and secure working environment, as a Retail Catering Chef you will:
· Assist the Back of House Supervisor with menu planning and menu development.
· plan the production of special diets in accordance with standard recipes as advised by ward-based teams and Trust Dieticians on request.
· Advise staff/ patients/ clients of menu changes and dietary information.
· Provide competent advice to patients/ staff and visitors on allergy and food intolerance queries.
· carry out all tasks with due regard to Health and Safety, food safety regulations and all legislation.
· to plan and prioritise cooking methods, time and procedures and recognising new menu or menu changes at short notice.
· ensure that your area of work is clean and tidy at all times.
· ensure correct materials and methods are used at all times and that all equipment is kept clean and in good working order.
· report faulty machinery/equipment immediately.
· ensure utilisation of food, materials and equipment is carried out in an efficient manner.
· ensure all food goes out to patients, visitors and staff at agreed times.
· ensure that the correct use of the recipe file and assisting in its review and compilation is carried out as required.
· accurately record all food wastage and report to Back of House Supervisor or Retail Catering Manager as applicable
· check dates on food and dispose of any food which has expired its use by or best before date.
· complete and record all cleaning and temperature records as required.
· assist the Back of house Supervisor or Service Manager in identifying staff in need of support to ensure they are able to carry out their role effectively.
· assist the Back of house Supervisor and Retail Catering Manager in the delivery of day-to-day objectives and targets for the retail catering service.
· develop and maintain effective working relationships within the Trust.
· deal with any incidents or complaints received speedily and effectively.
· act at all times in a professional manner, providing a helpful, friendly and welcoming service and environment.
· maintain a clean, neat and tidy appearance, complying with uniform and hand care guidelines and high standards of personal hygiene.
· Individual would need to operate within the health, hygiene, food preparation and cooking procedures.
· participate as required, in regular team meetings, performance reviews, toolbox talks, return to work discussions and co-operate with accident and other investigations.
· engage in the process to identify personal development and training needs and attend agreed training programmes.
· report immediately, to the line manager and/or other appropriate person any faults or defects to Trust equipment or premises, especially those which could be dangerous.
· complete and record all cleaning and temperature records as required.
This job description indicates the main functions and responsibilities of the post. It is not intended to be a complete list. You may be required to undertake other duties from time to time as we may reasonably require.
You will be required to maintain compliance with all statutory and mandatory training requirements.
This advert closes on Sunday 22 Dec 2024