Job responsibilities
Job
Title:
Chef
Department:
Catering
Pay
rate:
Corporate Band G
Reports
to:
Catering Manager
DBS
Required
Enhanced
Job Purpose
The role is to provide food services including
weekends and bank holidays during agreed work shift times between the hours
of 7 am to 7 pm Monday to Sunday.
Chefs will be required to plan, procure,
produce and serve high quality, freshly made, nutritious and well-presented
food and refreshments to meet the needs of our patients, staff and visitors
in a safe, well managed environment.
Main Duties
and Responsibilities
Food Preparation
Create
menus and meals to reflect the diversity of our patients, identifying
allergens and costings for each recipe provided to ensure consistency and
compliance.
Source
high quality ingredients within budgetary constraints.
Plan
and produce food and menus in line with IDDSI standards, ensuring that food
looks and tastes appetising, that dietary requirement options are well
catered for, including plant based, food intolerances/allergens and cultural
requirements, and ensuring that quality and considerate service is achieved
by accommodating patients food preferences (likes and dislikes).
Ensure
that meals are delivered and served appropriately, in a safe and clean
environment. including temperature of meals and with relevant portion sizes
to meet patient appetites.
Monitor
stock levels, ensure appropriate rotation of stock.
Monitor
and implement methods to reduce waste and ensure cost efficiencies are
followed.
Safely
use equipment within the kitchen, ensuring that the equipment is used in line
with safety and user guidance and well maintained.
Ensure
the highest standards of food hygiene, kitchen hygiene and health and safety
standards, including avoidance of cross contamination, rigid cleaning of the
kitchen and all appliances and equipment, and keeping the kitchen tidy at all
times, free of clutter and hazards.
Provide
ordered food and/or drinks for hospice workers and meetings.
Workforce Supervision
Supervise Catering Assistants and Volunteers,
allocating duties where required and ensuring that they are aware of, and
rigorously adhere to health, hygiene and safety standards.
Communicate effectively in all verbal communications
and also in written formats, including the use of applications such as
Microsoft Word, Excel and email.
Legislative
Awareness
To
have insightfulness and be able to follow HACCP and Food Hygiene management
systems.
Understand
risk assessment process including COSHH, to be able to follow risk
assessments and advise where control measures may need to be reviewed and
updated.
Demonstrate
high levels of infection control including excellent hand hygiene,
presentable appearance to assist in food safety legislation.
Ensure
legislative checks and records for all responsible areas are completed
accurately and legibly. Records are
maintained and accessible.
To
ensure safe systems of work are followed and maintained in the catering
department, ensuring compliance with all relevant statutory requirements
which will include supporting senior staff in ensuring the catering team are
familiar with health and safety relevant to their duties and have received
the appropriate training in health and safety matters.
Other Duties
To
be flexible, able and willing to cover across the rota during times of
absence including annual leave and other absences.
Willing
to participate in Hospice forums and groups, representing the wider
Facilities team.
To
strive for continual improvement, providing a customer focussed proactive
approach which encourages, records and processes customer feedback and where
successes are celebrated and opportunities for change are identified and
taken forward.
Ensure
continuing dignity of patients at all times from undertaking new patient
checks to introducing the catering service, identifying patients requirements
with them and offering menu choices which meet their needs and preferences.
Work
collaboratively with all other hospice teams to provide the best service to
patients and other customers and reflect the values of the Hospice.
Report
any accidents, risks, concerns or proposed improvements to the Catering Manager.
Undertake
any duties identified by the Catering Manager, which are commensurate with
the Chef role.
General Duties
Confidentiality
All
employees are required to uphold the confidentiality of all information
records in whatever format, encountered in the course of employment and after
it.
All
employees are bound by the requirements of the General Data Protection
Regulations when, in the course of their employment, they deal with
information records relating to individuals
Equality and
Diversity
The
Hospice is committed to promoting an environment that values diversity. All
staff are responsible for ensuring that they treat individuals equally and
fairly and do not discriminate on the grounds of age, disability, gender
reassignment, marriage or civil partnership, pregnancy or maternity, race,
religion or belief, sex and sexual orientation. The Hospice expects all staff
to behave in a way that recognises and respects diversity in line with the
appropriate standards.
Health and Safety
All
employees have a responsibility under the terms of the Health and Safety at
Work Act1974 to protect and promote their own health and that of others in
the workplace
All
employees must comply with all Hospice Health and Safety Procedures Infection
Control
The
prevention and control of infection is the responsibility of everyone who is
employed by the Hospice. Employees must be aware of infection control
policies, procedures and the importance of protecting themselves and their
clients in maintaining a clean and healthy environment.
Information
Governance
All
employees are responsible for ensuring they undertake any training relating
to information governance, read the Hospices policies, procedures and
guidance documents relating to information governance, and understanding how
this affects them in their role.
Professional
Development
All
employees must participate in an annual appraisal and develop a personal
development plan with their Line Manager
All
employees are responsible for maintaining their statutory and mandatory
training.
Safeguarding
Children, Young People and Vulnerable Adults
The
Hospice is committed to safeguarding and promoting the welfare of children,
young people and vulnerable adults. All employees and volunteers are expected
to behave in such a way that supports this commitment Pandemic or major
incident.
In
the event of a pandemic or major incident, the post holder may be asked to
undertake other duties not necessarily commensurate to the banding of this
role. This could include duties in any part of the Hospice. Prior to undertaking
any duties, the member of staff will have full training and induction. We
wont ask any member of staff to undertake duties for which they are not
competent or where they feel unsafe in their environment or could put
patients or themselves at risk.
The job description is not exhaustive and may be amended
following appropriate consultation in the light of business needs
