Chef

·         Manage all Catering processes and kitchens

·         Manage Catering Staff

·         Plan interesting, innovative and healthy food for the residents to required standards

·         Ensure that resident special needs are complied with at all times

·         Manage room service

·         Draw up menu’s for approval by the Person in Charge & display menus at designated places

·         Draw up purchasing requirements on daily, weekly and monthly basis and submit to the Director of the Nursing Home

·         Ensure that deliveries are correct and conforming with requirements

·         Raise Non-conformance reports for Defective deliveries

       Manage food / consumable stocks and be accountable

·         Operate HACCP and Hygiene requirements to IS 340

·         Operate relevant aspects of ISO 9001:2000

·         Complete and maintain records as required by HACCP, EHO and ISO 9001:2000

·         Ensure strict compliance with Health and Safety Regulations. Comply with standards, regulations and in house policies. Strict compliance with fire safety

·         Maintain strict uniform codes

·         Supervise the catering for special events in conjunction with management

·         Liaise with EHO

·         Attend daily management meeting or as required by the ADON/DON/Director

·         Carry out other reasonable duties as required by management

·         Take ownership of the training programme for new staff

·         Assess and review the kitchen staff and report to the ADON/DON/Director

·         Assist the ADON to carry out the audits (standard 19)                                                                                                  

·         Take part in training and study days as required

·         Responsible for identifying the need for training for kitchen staff and to organise it, with permission from management