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Chef

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Job Summary

Providing home cooked nutritional meals for patients, staff and visitors.  The average number of meals produced daily is 2,000.

 

Main responsibilities-Chef job description

Knowledge, Skills and Abilities-Chef job description

 

 

• City & Guilds 706 1 / 2 or NVQ 1 and 2 (2 years full time college course) or equivalent

 

 

• 2 years experience in catering industry

 

 

• Basic Food Hygiene certificate

Chef

1. To prepare, cook and serve food maintaining a high standard of quality and appearance.

 

2. Running a section whilst on shift ensuring food items are ready for the set meal times.  This is reliant on time management, over seen by the Head Chef.  There are shifts when the chefs do work unsupervised.  The Head Chef puts the work planning and ordering in place, the chefs are required as a team to ensure meals are prepared and served on time.  This includes overseeing the kitchen Porters during the afternoon shift.

 

3. Working as part of a team to ensure meals are of the correct quality, quantity and temperature for service.

 

4. On the job training of new starters in running a section.  This includes food preparation cooking methods, patient dietary needs and keeping to the service deadlines, overseen by the Head Chef.

 

5. Planning and costing of menus for the staff dining areas ensuring a varied and balanced menu within the guidelines (inc. financial) set by Head Chef.

 

 

 

6. Adhering to Health & Safety Regulations and Food Hygiene Regulations, recording daily food and fridge temperatures and ensuring a safe, clean environment at all times.

 

7. Checking and receiving late deliveries from suppliers, ensuring that they are in accordance with the Food Hygiene Regulations, and quality guidelines.

 

8. Knowledge of patient dietary needs and menus available for patients with food allergies and restrictions.

 

9. The reporting of any mechanical faults or defects to the Estates Department.

 

10. In the absence of the Senior Chefs covering shifts due to staff sickness, ensuring the Department runs smoothly.

 

11. To ensure the economical use of kitchen supplies and safe operation of all kitchen equipment.

 

12. To ensure that all incidents occurring within the department are reported in accordance with Company procedures, investigated and corrective action taken as necessary and/or reported to senior management and specialist adviser.

 

13. To be responsible for the health, safety and welfare of staff, contractors, patients and visitors within their area. This includes the identification and reporting of hazards and any defective equipment or premises.

 

14. To attend mandatory and statutory training courses in accordance with the M&H assessed risks within the work area.

 

 

All employees have a duty for safeguarding and promoting the welfare of children and vulnerable adults.  Staff must be aware of the Company’s procedure for raising concerns about the welfare of anyone with whom they have contact.  

 

Staff must also ensure they receive the appropriate level of safeguarding children and vulnerable adult training depending on their role in the Company.