Cook - Assistant Head Chef

Cook /Assistant Head Chef (Band 3)

Newry

Temporary

Job role: To lead a team within the kitchen to prepare, produce and present food to patients, clients, staff and visitors to the agreed standard of the facility. To understand and adhere to HACCP ensuring that methods of preparation, production and presentation comply with current Food Safety Legislation.To comply with all Catering Policies, Procedures, Safety Regulations including COSHH.

Responsibilities:

• To lead a team in one or more of the following areas. Production, ready to eat and bakery area to prepare cook and serve food to the agreed recipes and standard
• To have knowledge and cater for any dietary requirements and ensure compliance in relation to allergens.
• To understand and adhere to HACCP and ensure accurate recording and monitoring of HACCP forms.
• To ensure quality is maintained regarding procedure, practices, portion control and presentation.
• Ensure personal hygiene and food hygiene standards are achieved and maintained.
• To monitor stock levels and order goods ensuring that correct procedures are followed regarding receipt and storage of food and consumables.
• To ensure the correct and economical use of provisions, consumables and equipment.
• To report any sightings of pests or infestations immediately to a supervisor or manager.
• To report defective equipment /services to a supervisor or manager.
• To report any issues regarding food quality to supervisor / manager.
• Participate in training of new staff and development of staff to ensure they are competent to undertake their duties.
• To contribute ideas on staff menus, functions and the catering services in general
• To deal with telephone queries and take appropriate action as necessary.
• To attend in service training and when applicable attend courses which may be held outside the facility.
• To carry out any other duties as may be assigned by the Catering Manager

Essential Criteria:

• NVQ Level 3 in Food Preparation & Cooking or equivalent.

OR

• NVQ Level 2 in Food Preparation & Cooking or equivalent Plus
• 1 years' experience as a cook

OR

• 3 years' experience as a cook
• Level 2 Award in Food Safety or equivalent
• Willing to undertake Level 3 Intermediate Food Hygiene qualification
• Co-operative attitude and the ability to lead and work as part of a team
• Good written and verbal communication skills and planning skills

Hours of work: 37.5hrs per week - Shifts below: (working every other weekend)

• 6.30am - 2.30pm
• 9.15am - 5.15pm
• 10.15am - 6.15pm

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