Second Chef

Second Chef - Stildon - £15.99 per hour - Not for Profit Care Provider -  35 hour contracts available Job Purpose  By working alongside the Chef Manager you will assist in producing a varied, nutritionally balanced, tasty and an appetising menu to satisfy all dietary needs and preferences of the residents prepared in a safe, hygienic and an efficient catering area. Job Requirements Essential - Experience of preparing and cooking for a large number of people - Basic literacy and numeracy skills Desirable - L2 Food Safety Qualification - Experience working as an Assistant chef or a chef -Experience of catering for cultural needs and a wide variety of diets - Experience working in a social care environment Principal Responsibilities   Food Planning and Preparation 1.1.       Prepare and cook meals which consist of however not limited to breakfast, lunch, supper and mid meal snacks for residents that are tasty, attractive, appetising and nutritious.  1.2.        Ensure that resident’s special dietary needs are met including the preparation of soft and pureed foods according to dysphagia guidelines, ensuring that such foods are presented appropriately and attractively. When necessary work closely with any health specialists who may be involved with resident safety and nutrition, e.g. Speech and Language Therapist, Dietician. 1.3.       Support the Chef Manager to cater for special events, themed meals, seasonal events such as Christmas, summer fete, as well as celebration cakes for residents’ birthdays/ anniversaries. 1.4.       Cater for staff meals in accordance with staff meal allowances 1.5.       Cater for additional meal requests by guests, visitors or relatives of residents and ensure they are charged accordingly. 1.6.        Undertake general kitchen duties including washing up, serving or cleaning in order to support the needs of the catering team.  Ordering, Stock Control and Monitoring.  1.7.        Ensure that food is stored in the correct environment and at the correct temperature, rotating stocks as required and to comply with “use by” and “best before” dates making sure any out of date items are disposed of accordingly.  1.8.        Produce sufficient food to cater for all residents in the Home for all meal times whilst maintaining portion control and minimising waste.  1.9.        Support the Chef Manager in order to and maintain sufficient stocks of food items, cleaning products and equipment and ensuring that they are stored appropriately.  1.10.     Ensure household kitchenettes, restaurant, drinks & snack stations are kept stocked at all times and required stock are made available to non-catering staff to keep these areas maintained.  Health, Safety and Hygiene  1.11.     Ensure that all food is stored, prepared, cooked and served in accordance with the Food Safety and Hygiene legislation requirements as outlined in the Brendoncare HACCP Standards Manual and all record keeping is carried out in a timely manner.  1.12.     Comply with Brendoncare HACCP Standards Manual and its record keeping and understand how you contribute to the safety of food production. 1.13.     Carry out safe working practices in the kitchen following health and safety guidelines and report any concerns to the Maintenance Person/ Home Manager.   1.14.     Maintain the cleanliness of the kitchen and food storage areas, ensure all kitchen equipment is in a safe and clean condition and report defects to the Catering Manager.   1.15.     Comply with the Brendoncare uniform policy and appropriate personal protective clothing/ equipment in worn appropriately when working in the kitchen.  1.16.     In the absence of the Chef Manager, take accountability for ensuring all mandatory HACCP records are completed and signed off as required, relevant audits are completed ensuring action plans are written, actioned in a timely manner and shared with the team and the Home Manager.  Staff Supervision1.17.     Supervise and assist the kitchen support staff to ensure smooth running of the kitchen operation.  1.18.     Assist with the staff rota in the absence of the Chef Manager and cover any shortfalls. No Job Description can cover every eventuality and the post holder is expected to carry out other duties from time to time which are broadly consistent with those in this document