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2018-01-04 Care Homes Job Title: Head Chef
Job Setting: Care Home / Nursing Home
Job Role: Cook / Chef
Date Posted: 05 Dec 2017
Job Location: Eastleigh , Hampshire
Salary: £12.49 per hour plus benefits
Hours: Full Time
Contact Name: The Cinnamon Care Collection
£12.49 per hour plus benefits
Full-time - Sociable Working Hours
The Cinnamon Care Collection is an exclusive group of luxury care homes and retirement developments occupying beautiful locations around the country
Sunnybank House, a 60 bed residential and nursing home, based in Eastleigh, is currently looking to recruit a Head Chef to provide an exceptional food service to its residents and family visitors. We pride ourselves on producing high-quality menus and service and ensuring every mealtime is an enjoyable fine-dining experience. We pride ourselves on our catering and hospitality service as the food we prepare is of the highest quality across the Cinnamon Group. We have a café/bistro area that provides freshly baked cakes and biscuits every day, choices of starters/mains/desserts for the main meal as well as afternoon teas and creative suppers. We also host many events in the home that will require innovative menus designed.
The Head Chef manages all food production within Sunnybank House, and must ensure that high standards and high customer satisfaction are delivered at all times. Ensuring that all kitchen services are efficient, and that the required Health and Safety measures are in place and adhered to within the department. In addition, you will be responsible for ensuring that food presentation achieves high standards at all times, meeting both residents needs as well as budgetary guidelines.
1.Manage and deliver all catering services throughout the home, ensuring that resident choice, dignity, confidentiality and safety are maintained.
2.Meet with residents and Heads of Department to discuss and agree catering functions across the home, at all times meeting the special needs or dietary requirements of residents. This must include knowledge of cultural and religious preferences.
3.Develop and review the menu on a regular basis with acknowledgement to seasonal changes in supplies, using fresh produce where possible. Ensure that all legislative guidelines are met.
4.Monitor the performance of suppliers and regularly check that their prices remain competitive, ensuring that the General Manager is kept informed accordingly.
5.Support cost-effective stock control systems and ensure these are in place to minimise waste.
This role involves working within a team which is committed to providing an excellent food service to the residents, having appropriate supervisory experience and relevant qualifications pertaining to the safe delivery of Food and Hygiene or Catering Services.
Level 3 in Catering or equivalent QCF qualification
Thorough working knowledge of Health and Safety legislation
Team player, self -motivated, proactive, flexible and adaptable
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