Job Title: Chef
Location:
Cheltenham, Gloucestershire
Job Type:
Permanent, expected to work Full-Time hours
Salary:
£14.50 Per hour
Job Duties:
Responsible to produce quality homemade food and beverage offer which provides for Residents nutritional health and wellbeing. Manage food stock and adhere to budget. Maintain high standards of cleanliness and food safety, and lead the team
Prepare and cook high-quality dishes in line with menu specifications
Ensure food preparation areas are clean and hygienic
Monitor and manage inventory levels to minimise waste
Collaborate with kitchen staff to maintain a smooth workflow
Adhere to health and safety regulations
Liaise with central support teams to consistently comply with company nutrition standards and food offer.
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.
To organise and manage the kitchen team efficiently. To supervise daily tasks of kitchen team effectively. To mentor colleagues in their learning and development especially in their responsibilities for food handling and service.
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.
Required Qualifications:
Proven experience working as a Chef
Food Hygiene Certificate
Literacy and numeracy equivalent to at least GCSE Grade C English and Maths
NVQ2 in Hospitality & Catering
Food Hygiene Certificate at a minimum of Level 2.
Understanding of Hazard Analysis Critical Control Points (HACCP).
Education:
Formal culinary training or equivalent experience
Experience:
Proven experience as a chef in a similar environment
Some experience of setting and managing budgets
Proven knowledge of Health & safety procedures including control of substances harmful
Proven experience of working to deadlines and prioritising work loads
Proven practical experience in operating catering machinery
Proven experience in staff management
Basic knowledge of the impact of food types on medication.
Managing professional kitchens that meet regulatory standards.
Knowledge and Skills:
Strong attention to detail
Ability to work effectively in a fast-paced environment
Good verbal and written communication and teamwork skills
Excellent cooking skills with an understanding of produce and ingredients
Good understanding of written and spoken English
Good interpersonal and customer care skills
Basic Microsoft Word
Basic Microsoft Excel
Email and internet communications
Record and interpret catering records and take the necessary action.
Working Conditions:
This role may require working evenings, weekends, and public holidays. The environment can be fast-paced and demanding, requiring standing for extended periods and lifting heavy objects.
If you are interested in this position please apply on this advert, or alternatively, call our office on (phone number removed) or email your CV to (url removed) for further information