Cook

Our client, a large Public Sector Organisation requires a Cook based in Whiteabbey.

Role: Cook

Location: Whiteabbey

Hours of work: 30 hrs per week, 08:00 - 14:30 Monday to Friday

Hourly Rate: £11.67 per hour

LOCATION OF POST:

Whiteabbey

MAIN PURPOSE:

The post holder will assist in the provision of Catering Services within the NHSCT and assist in providing these services to the highest quality possible, within budgetary requirements with Food Safety procedures.

MAIN RESPONSIBILITIES:

• The preparation and cooking of food in a proper and economic manner for clients, staff and functions.
• Working in accordance with the standardised recipe file to maintain quantity and quality control.
• Responsible for practising good catering practices and a good standard of hygiene in regard to all aspects of the working of a Catering Department and including the maintenance of a high standard of personal hygiene in accordance with Food Hygiene (General) Regulations (NI) 1995.
• Requisitioning and receiving food and non-food items, checking, recording and verifying temperatures, quantity, quality and freshness.
• Allocating work duties to catering staff in the absence of the Head Cook and assisting in the service and presentation of food to Patients, clients and staff.
• Responsible for maintaining and verifying records in the kitchen, e.g. temperatures of food and cold rooms/fridges, client numbers and meals ordered.
• Record and monitor in the control of - food issues, waste and costs, take action if required.
• Assisting with the induction and training of junior staff.
• Assisting maintaining the general standards of nutrition in collaboration with the Head Cook.
• Reporting to the Head Cook any item of food stuff considered to be unsuitable for use.
• Reporting to estates services department defective machinery and equipment and monitor to ensure repairs are conducted in a timely manner.
• Reporting to Estates Services Department any structural and fabric defects and monitoring to ensure repairs are conducted in a timely manner.
• Undertaking any training courses including in-house and off the job training as deemed necessary to the post.
• Transportation of foodstuffs and cleaning materials to other Trust facilities.

• Undertaking audits at ward level and record and report to Head Cook.
• In the absence of Head Cooks the management of catering staff rota.
• Undertaking any other duties appropriate to the grade, as assigned from time to time, to ensure the smooth running of the Department.

GENERAL RESPONSIBILITIES:

Employees of the Trust will be required to promote and support the mission and vision of the service for which they are responsible and:-

• At all times provide a caring service and to treat those with whom they come into contact in a courteous and respectful manner
• At all times demonstrate practice the HSC values of Working Together, Excellence, Openness & Honesty and Compassion
• Carry out their duties and responsibilities in a manner which assures patient and client safety
• Comply with all instructions in regard to Infection Prevention and Control
• Demonstrate their commitment by their regular attendance and the efficient completion of all tasks allocated to them
• Comply with the Trust's Smoke Free Policy
• Carry out their duties and responsibilities in compliance with health and safety policy and statutory regulations
• Adhere to equal opportunities policy throughout the course of their employment
• Ensure the ongoing confidence of the public in service provision.
• Adhere to the Code of Conduct for HSC Employees which aims to guide staff, managers and employers in the work that they do and the decisions and choices they have to make. Professional staff are expected to follow the code of conduct for their own professions as well as this code.
• The post holder will promote and support effective team working, fostering a culture of openness and transparency. The post holder will ensure that they take all concerns raised with them seriously and act in accordance with the NHSCT Raising Concerns Policy and their professional code of conduct, where applicable.

ESSENTIAL CRITERIA:

• City & Guilds 706/1 and 706/2 or NVQ Level 2 Food Preparation and cooking

OR

• 2 years experience as an Assistant Cook or Cook in the public or private sector.

• Level 2 Award if food Safety in Catering Certificate or equivalent.

KEY SKILLS & ABILITIES:

• Ability to communicate clearly, verbally and follow written instructions
• Ability to use own initiative
• Ability to work effectively both independently and as a team member
• Ability to cope with difficult situations in a calm and professional manner as part of a team in a patient/user focused environment
• Understanding of the importance of confidentiality in the work place

KNOWLEDGE:

• Awareness of modern trends in catering
• Awareness of good catering practices and procedures
• Knowledge of the role of a Cook
• Knowledge of Health and Safety

To be shortlisted for this role all applicants MUST meet the essential criteria. If you are interested, please upload your CV to the link provided, and Rory McGregor will be in contact to confirm if you have been shortlisted.