Cook

Prepare menus and agree them with the service users and the manager, including any service user preferences, special diets and specific foods as needed
•   Prepare and serve all meals in a timely manner

The Chef’s/Cook’s responsibilities include but are not limited to the following:
•   Create duty rotas for catering staff, ensuring there are enough skilled staff on duty
•   Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
•   Operate an efficient stock control system
•   Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training
•   Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
•   Be responsible for promoting and safeguarding the welfare of those individuals the service supports
 

7am to 5pm, Thursday, Friday, Saturday and Sunday

Paid Breaks