Cook/Assistant Head Chef

Cook/Assistant Head Chef (Band 3)

Newry

Temporary (1 Month initially)

The Client: Local Healthcare body based in Newry

The Role: Cook/Assistant Head Chef

JOB SUMMARY

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.

KEY DUTIES/RESPONSIBILITIES

The post-holder will be required to carry out a range of duties which may include the following:-

• 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 in regard to 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 with regard to 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.
• Cash handling duties as required.
• 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.

RAISING CONCERNS - RESPONSIBILITIES

• 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 Trust's 'Your Right to Raise a Concern (Whistleblowing)' policy and their professional code of conduct, where applicable.

GENERAL REQUIREMENTS

The post holder will be required to:

• Ensure the Trust's policy on equality of opportunity is promoted through his/her own actions and those of any staff for whom he/she has responsibility.
• Co-operate fully with the implementation of the Trust's Health and Safety arrangements, reporting any accidents/incidents/equipment defects to his/her manager, and maintaining a clean, uncluttered and safe environment for patients/clients, members of the public and staff.
• Adhere at all times to all Trust policies/codes of conduct, including for example:
  • Smoke Free policy
  • IT Security Policy and Code of Conduct
  • Standards of attendance, appearance and behaviour
• Contribute to ensuring the highest standards of environmental cleanliness within your designated area of work.
• Co-operate fully with regard to Trust policies and procedures relating to infection prevention and control.
• All employees of the Trust are legally responsible for all records held, created or used as part of their business within the Trust including patients/clients, corporate and administrative records whether paper-based or electronic and also including emails. All such records are public records and are accessible to the general public, with limited exceptions, under the Freedom of Information Act 2000 the Environmental Information Regulations 2004, the General Data Protection Regulations (GDPR) and the Data Protection Act 2018. Employees are required to be conversant with the [org name] policy and procedures on records management and to seek advice if in doubt.
• Take responsibility for his/her own ongoing learning and development, in order to maximise his/her potential and continue to meet the demands of the post.
• Represent the Trust's commitment to providing the highest possible standard of service to patients/clients and members of the public, by treating all those with whom he/she comes into contact in the course of work, in a pleasant, courteous and respectful manner.

This Job Description will be subject to review in the light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works. Other duties of a similar nature and appropriate to the grade may be assigned from time to time.

It is a standard condition that all Trust staff may be required to serve at any location within the Trust's area, as needs of the service demand.

Hours of work: Full-time: 37.5 hours

Requirements:

• NVQ Level 3 in Food Preparation & Cooking or Equivalent

AND

• 2 years large scale cooking experience.

OR

• NVQ Level 2 in Food Preparation & Cooking or Equivalent

AND

• 3 years large scale cooking experience

OR

• 4 years large scale cooking experience
• Level 2 Award in Food Safety or equivalent

In Return: £11.67 per hour

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