Chef​/Cook

Reports to: Head Chef / The Registered Manager

Note – In addition to these functions, employees are required to carry out such duties as may reasonably be required.

• Prepare menus and agree them with the residents and the manager, including any resident preferences, special diets and specific foods as needed
• Prepare and serve all meals in a timely manner
• Maintain the safety and hygiene of the kitchen environment
• Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control
• Support the kitchen team and liaise with colleagues from other teams

The service’s premises, but you may be required to work from other locations at the discretion of the company and with appropriate notice.

Varying shift patterns as agreed with the manager.

The Chef’s/Cook’s responsibilities include but are not limited to the following:

• 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
• Follow the ‘Safer Food Better Business’ framework including completion of mandatory documentation to maintain compliance
• Be accountable for the expected levels of cleanliness and hygiene with the kitchen premises.
• Respect the authorised menu and only use approved alternatives according to the plan agreed with the home manager.
• All dishes to be cooked following the care home’s recipe book.
• Maintain resident safety by following specific nutritional needs according to external professionals recommendations
• Ensure each resident’s food and fluids are prepared and served according to SLT recommendations – IDSSI levels knowledge and understanding are mandatory
• Support and develop the kitchen team in regard to modified textures, allergies, intolerances
• Ensure residents’ preferences and cultural choices in respect of meals are supported according to equality, diversity and inclusion principles
• Ensure catering support for any major events organised by the home
• Completion of audits according to company policy
• Be open to receiving feedback, including concerns and complaints, which are to be dealt with in a professional manner and resolved as soon as possible, according to company policy.
• Maintain food quality and meal presentation standards
• Ensure any faulty equipment is out of use and immediately reported
• Be involved in the Resident of the Day process
• Report and record any accidents or incidents according to policy
• Have full knowledge and understanding of safeguarding adults and whistleblowing policies and report any identified causes of concern to the manager, according to policy
• Be punctual and ensure appropriate time management of all catering activities is maintained

• Lead, motivate and direct team
• Under the supervision of the manager, carry out development plans and annual appraisals for catering team
• Attend handover meetings and any other meetings and disseminate relevant information to the catering team
• Develop effective working relationships with other employees within the service
• Hold meetings with the kitchen team to organise the daily activity
• Morning menu handover meetings with the dining room assistants to be held informing them on the daily menu, modified diets available and gathering information around any changes in the residents’ preferences, needs or clinical requirements
• Ensure permanent communication with the care teams is maintained, information held about residents in the kitchen is current and all changes are communicated immediately.
• Obtain continuous feedback from residents, team members or visitors, where applicable, informing further changes to the menu and any particular requests from residents.
• Have a proactive approach to…