COOK/CHEF (WEEKEND)

ROLE:    COOK/CHEF 

MINIMUM QUALIFICATIONS:   BASIC FOOD HYGIENE & NVQ LEVEL 2 or 3

ACCOUNTABLE TO:    MANAGER.

JOB SUMMARY

Provision of a nutritious and balanced meal with special regard to EACH individual client for whom the meals are prepared. The duties listed below will be allocated at the level of responsibility of the post holder.

DUTIES:

1.   Ensuring that the preparation, cooking and presentation of meals are of the highest standard and quality.
2.   Liaising with the Manager/Head Cook (as applicable) in respect of the following:
   a)   Menus
   b)   Meal times
   c)   Special diets - for medical, social and/or cultural reasons
   d)   On-going staff training and appraisals
3.   Dealing with suppliers in respect of ordering all provisions. Ensuring that those provisions are of good quality and obtained at a cost that does not exceed the allocated budget.
4.   Responsible for portion control and ensuring waste is kept to a minimum.
5.   Accounting and control of all stock held on the premises; recording and doing stock checks on a weekly basis.
6.   Directing and supervising all subordinate staff in the kitchen and ensure all abide by the standards of dress and regulations.
7.   Responsible for the management and cleanliness of all kitchen and storage areas and that the hygiene standards meet the requirements laid down by the Environmental Health Department.
a)   Health and Safety at Work Policy
   b)   Fire regulations and procedures used in an emergency situation.
   c)   Dangers in a kitchen environment
   d)   Reporting of incidents/accidents in the kitchen/store rooms.
9.   Ensure confidentiality of information at all times.