Assistant Chef

Minimum Qualifications:

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

General:

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

• Catering for special dietary needs.

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

• Catering numbers may vary, and the Assistant Chef must help the Head Chef to prepare 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 four-week menu plan in discussion with the Head Chef, Home Manager and 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 head chef/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.