Chef

Job summary

1.  To plan and implement a 4 weekly menu cycle taking into account the needs and personal preferences of the residents.

2.  To plan, organise and control the operation of the kitchen to ensure that the food quality and service are to the agreed standard for the Home.

3.  To ensure that the catering budget for the home remains within budget by overseeing the order of all foodstuffs, check and record the amounts, prices, condition of supplies and deliveries.  To avoid un-necessary wastage and deterioration of foodstuffs.

4.  To ensure that kitchen equipment and work areas are maintained and operated to standards required by statutory, Local Authority, Health and Safety, Fire and Hygiene regulations.

5.  To ensure the kitchen is kept clean and the schedule of cleaning is maintained and audited.

6.  To promote good working relationships by leading and motivating staff.  Allocating duties appropriately and dealing with the supervision and appraisal of the catering team.

7.  To ensure that statutory requirements in respect of Food Hygiene, COSHH and Health and Safety are strenuously adhered to.

8.  To carry out administration as necessary, including roster and annual leave planning to ensure adequate cover for the department, .

9.  To carry out other duties as well, from time to time as directed.

10.  To carry out all duties in a safe manner having regard to the Health and Safety of self, colleagues, service users and visitors to the Home.