To assist in, and in the absence of the Chef / Cook take responsibility for, organising and controlling the efficient and economic production of quality food within the allowed budget, whilst maintaining high standards of cleanliness and hygiene in line with EHO regulations.
KEY RESPONSIBILITIES
FOOD PREPARATION
Prepare, cook and serve hot and cold meals, as and when required.
Provide for special dietary requirements where necessary and take into account the preferences of individual Clients.
COMMUNICATION
Assist in planning / costing menus in order to provide a balanced nutritious diet, making the best use of available fresh foods.
Participate in Staff and Client meetings as required.
BUDGETORY/FINANCIAL CONTROL
Maintain accurate records of food supplies, and freezer / fridge temperatures.
Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, and check and value stocks as required by the Home Manager and Chef/Cook.
TRAINING AND DEVELOPMENT
Supervise and instruct Kitchen Staff Members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
Maintain and improve professional knowledge and competence.
Attend mandatory training days/courses, on or off site, as and when required.
HEALTH AND SAFETY
Ensure statutory Health and Safety standards in the kitchen and dining areas.
Ensure all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area (and, where appropriate, the dining areas) is carried out effectively.
Report immediately to the Home Manager, or Person in Charge, any illness of an infectious nature or accident incurred by a Client, colleague, self or another.
Understand, and ensure the implementation of, the Care Centre’s Health and Safety policy, and Emergency and Fire procedures.
Report to the Home Manager, or the Handyperson, any faulty appliances, damaged furniture, equipment or any potential hazard.
Promote safe working practice in the Care Centre. HC-One Limited - 11 months ago
