Job Description
Role Summary The Cook has been assigned to provide food and beverages in line with HACCP standards for residents and ensure that the Kitchens and Eating areas are kept safe, clean and tidy. Some Ethnic and dietary requirements will need to be met and prepared in correct manner (i.e. Halal foods or doctors advisory for a specific diet). The Chef will be required to work weekends. The Chef will report directly to the Centre Manager for functional objectives. Responsibilities The management of the Kitchen and its staff is the key responsibility of this function. The activities include but are not limited to: Menu planning and rotation. To issue Staff roster in line with the guidelines for staff planning by the centre manager. Ensuring that all residents receive a healthy and balanced diet. Ensuring adequate eating utensils and that they are clean at all times Ensure the Ordering of supplies, tight stock control and keeping within budget. Overseeing serving staff and that correct portion allocation is issued to all residents. Carry out HACCP daily checks as listed in the HACCP Manual. Ensure high standards of cleanliness in the kitchen and all storage areas. To always use appropriate protective equipment. Ensure the kitchen is ready for Environmental Health Officer inspection at all times. To keep waste to a minimum. Ensure all Kitchen staff is issued with clear instructions and that they are fulfilling their duties. To ensure there are no possible Health and Safety issues by ensuring spillages are cleaned up immediately and that the common areas for residents are kept clean and tidy. To have read the child protection policy and to be aware of who the designated person is in your location. To read and understand the Company Handbook. To provide a professional and friendly service. To abide by the House Rules and the code of practice To abide by the DRHE House Rules and Guidelines for service staff. Fire Safety It is the responsibility of all staff to read the Company Manual and familiarise themselves with the Fire Evacuation procedures. All staff have a role to play in the Fire Safety within the premises and should familiarise themselves with these procedures. The Company Manual will be issued to all staff as part of the induction process. It is also available at reception any time. Reports It is the responsibility of the Chef to ensure that the following reports are completed and issued on time. Report Type Issued To Issued When Cleaning schedule Horizon House HACCP file Weekly basis - Sundays Daily record log Horizon House HACCP file Daily basis Monthly inspection report Centre Manager When all outstanding jobs completed Number of residents served Head office on weekly rota Weekly basis Mondays