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Chef Manager

JOB136 | Full Time

Location: Enfield | United Kingdom

Salary: 17 / Hour

Our Client is in need of a Chef Manager.
Candidate must be flexible and someone who enjoys working in a service that puts the client at the centre of what he/she does.

 

 


Job Purpose

To provide a high standard of catering at the Care Home, preparing high quality and nourishing meals to residents and staff whilst maintaining a clean hygienic working environment within the Catering Department. Control systems of food allocation to minimise wastage whilst supervising other staff in order that all purchases are within budget.

 

Qualifications, Training and Experience

 

·         Food Hygiene Certificate
·         Hold a relevant catering qualification or have previous experience in a similar role

 
Principal Accountabilities and Activities

·         Planning and producing a rotating four week menu cycle the menu should be agreed with the manager and will be flexible enough to satisfy all individual residents’ dietary needs, within budgetary constraints.
·         Liaise with General Manager and Nursing Staff to ensure suitable nourishment is provided.
·         Prepare cook and serve meals for residents and staff in accordance with current TCL policy and procedure and any additional company guidelines.
·         Responsible for ordering supplies within the catering budget and company policy guidelines using nominated suppliers.
·         Checking deliveries against invoices / delivery notes and responding to any discrepancies by liaising with divisional accounts where necessary.
·         Taking responsibility for recruiting and managing all Catering Employees in liaison with General Manager to ensure correct procedure is followed.
·         Responsible for induction, on the job training and appraisal of staff within the Catering Department up to satisfactory standards in accordance with the current legislation.
·         Maintaining a high standard of hygiene within the main kitchen and any satellite kitchens by adhering to HACCP and COSHH guidelines.
·         Ensuring that all catering staff clean the kitchen after use and at the end of each shift leave the kitchen in a clean and hygienic state.
·         Establish and maintain a rapport with individual resident in order to satisfy their dietary needs.
·         To be held responsible for checking the hours worked by kitchen staff and authorising payment.
·         To assist in the maintenance of a safe and healthy working environment by ensuring adherence to TCL Health & Safety and Welfare policies and procedures.
·         Duty to whistle blow if witness bad practice or harm to a resident within the home. (see policy in section 9)
·         Carry out appraisals of staff, identify training needs to meet IIP programme.