Bank Chef

Minimum Qualifications:

• Basic Food Hygiene Certificate and any other certificates required by the registering authority.

General:

• The Chef must be an experienced, mature, and reliable person fully competent in all aspects of kitchen work and menu planning.

• Responsible for producing a variety of menus, including catering for special dietary needs.

• The Chef is part of the care team but does not deal directly with residents.

• Catering numbers may vary, and the Chef prepares the menus considering special medical, ethnic, and religious needs and personal preferences of the residents.

Duties:

• Adhere to all company policies and statutory requirements of Food Safety (General Food Hygiene) Regulations 1995 as amended.

• Comply with all statutory requirements of hazards by COSHH (Control of Substances Hazardous to Health).

• Ensure an adequate stock is maintained of dry goods and fresh food to prevent shortages.

• Prepare and adhere to a three-week menu plan in discussion with the Home Manager or Senior Nurse.

• Promptly prepare all meals and beverages as required, including special dietary meals, and check meals for quality, quantity, and appearance.

• Prepare special dietary meals to the precise instructions of the doctor or other persons as appropriate (including Rabbis, Priests, etc.).

• Ensure proper standards of cleanliness in the kitchen.

• Adhere to safe working procedures and safety regulations.

• Ensure the correct and economical use of materials and equipment to minimize waste.

• Keep kitchen equipment, crockery, and cutlery clean and ready for use, including operating the dishwasher when necessary.

• Monitor the work of catering assistants on duty and report to the managers as appropriate.

• Undertake any other duties as may be necessary from time to time.

Benefits:

• Excellent rates of pay, competitive and negotiable depending on experience.

• Annual leave entitlement of 5.6 x contracted hours.

• Workplace pension scheme.