Job Description
Responsibilities & Accountabilities(in no particular order of priority) Assist in menu planning & co-operation with new menus, methods and techniques Requisitioning of foodstuffs and materials when required. Preparation of both raw and cooked food. Cooking of food in conjunction with the rest of the catering team. Portioning and packing of both raw and cooked food. Rotation and allocation of foodstuffs. Labelling, chilling, storage, and regeneration of food. Record keeping Taking and recording of temperatures of foodstuffs, fridges and freezers in line with the Food Hygiene Regulations and in accordance with the HACCP system. Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard. Ensuring that the catering staff adhere to all the Food safety system. Ensuring efficient and economical use of materials and equipment. Adhere to specifications, standards and procedures while at work. Attending training courses and assisting in training when required. Provide assistance and advice to staff in packing/plating areas on portion size. To report to management immediately any accidents, fire, stock loss, damage unfit food and take such action as may be appropriate. To assist with special functions as required. Supervising, directing and managing staff in the performance of their duties in the absence of the Chef Grade I. Ensure total compliance with hospital and statutory standards, including health and safety Ensure an adequate knowledge of emergency action and plans, for example in the case of fire. Assisting with the arrangement of duty rotas. Responsible for implementing costs control measures aiming to achieve maximum utilisation of resources Ensuring that the kitchen and all stores are looked and secured prior to going off duty and be responsible for the safe custody of keys in your charge. Skills: excellent communication skills Excellent Team Player Innovative thinking