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"The database of free job descriptions"
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To work within a team producing a high standard of food production for the patient, staff and visitors of the hospital, which meets with all current Hygiene and Health & Safety legislation.
To provide a high quality catering service in line with standards, objectives and policy of the catering department for the patients, staff and visitors at the hospital.
OVERVIEW OF RESPONSIBILITIES
The duties will include food preparation, cooking and serving of meals to patients, staff and visitors of the hospital as laid down in the patient selective menu systems, using recognised recipes and methods. Always aiming to achieve the highest possible standard.
Chef job description
The preparation, cooking and serving of special diets, carrying out the instruction of site dietician.
To ensure that the highest standard of food hygiene and Health & Safety is maintained at all times as laid down by the Food Hygiene Regulations..
To work in a clean organised manner
To prepare foods for special functions as required
To follow recognised standard recipes
To be able to work unsupervised early and late shift patterns
Any other duties required by the Catering Manager
PERSON SPECIFICATION [all listed are regarded as `essential`]
Good all round education
City & Guilds 706/1 706/2 or equivalent
Previous industrial catering experience
Basic food hygiene certificate
SKILLS AND APTITUDES
Chef job description
Numerate and Literate
Able to communicate with colleagues
Able to follow Health & Safety procedures
High Standard of cooking skills
Tactful and diplomatic
Able to use initiative
Work as part of a team
Flexible attitude to work
Work unsocial hours / weekends
Free job description Chef
To ensure that the quality, quantity, temperature and appearance of the completed dishes are of the highest possible standard before being served
The recording of food temperatures prior to the food leaving the main kitchen for onward transmission to the wards.
Follow directions from supervisors and senior chefs whilst carrying out the duties of the service
To assist in instructing trainee cooks, college students and other trainees attached to the
department in the correct food preparation and cooking methods