Chef - Special Diets

Job description

Job responsibilities

JOB PURPOSE

To be an integral part of the Food Service in Patient Feeding and Retail Catering, creating high standards of food from fresh ingredients, meeting the high expectations of all stakeholders

ROLE OF DEPARTMENT

Provision of a high-quality catering service in a Hospital/Healthcare setting.

KEY RESULT AREAS

Responsible for providing a high - quality catering service In line with local operational procedures and work schedules.

Communicate information relating to food service to users both verbally and by telephone.

Organise own day to day work tasks or activities.

Reporting details of faults and failures of equipment /fabric of the building to management.

Assist in the training of new or relief staff.

Report accidents, near misses or non-conformities to team leader or manager.

Undertake audits, as necessary.

Responsible for maintaining high standards of cleanliness including personal hygiene.

Ensure HACCP guidelines are followed.

When necessary carryout relief cover for breaktimes, annual leave and sickness.

Maintain confidentiality at all times.

Work together with Policies and Procedures of NHS Portsmouth and the Department.

Demonstrate courteous behaviour.

Workforce management responsible for swiping/logging in at the start and finish of the shift.

Assume responsibility of the catering department in the absence of the Head Chef or Assistant Head Chef

W Provide data on food service, matters including quality assurance, wastage information and take the necessary action to rectify problems.

Undertake surveys or audits as necessary to own work, e.g. patient satisfaction.

Support the Retail Supervisor as required.

Ensure safety regulations and safe working practices are being used.

Maintaining of departmental records.

Deal with patient/customer comments and complete relevant paperwork

Support the picking and packing catering assistants in the successful running of the patient food service

Follow approved recipes

Compliance with allergen regulations and Natashas Law

It is possible that on occasion the postholder may be asked to work in other areas of the facilities service. This is not expected to be on a frequent or regular basis and would only take place after appropriate training and support was given.

EQUIPMENT AND MACHINERY

The postholder will be required to operate the following equipment.

Procedures as detailed in the Catering Department Operational

Procedures Manual.

Combination oven

High pressure steamer

Bratt pan

Mixing machine

Meat slicer

Boiling kettle

Dishwashing machine

Stove top

Overhead grill

High speed oven

This list is not exhaustive but indicative of the equipment in use.

Systems

Follow SOPs (Working Instructions) to ensure that the department is run in an efficient and safe manner

Completion of stores request forms

Completion of own timesheet, holiday sheets, sickness notes

Reporting of faulty equipment to the catering management

Completion of paperwork relevant to post

Participating in relevant audits

ASSIGNMENT AND REVIEW OF WORK

This involves: -

The postholder will be expected to follow catering services procedures in accordance with those set down in the Catering Department Procedures Manual and work schedules.

There will be regular supervision whilst on duty however the postholder will work without direct supervision on occasion.

The postholder can liaise with catering management at any time.

The postholder will be expected to support other areas of the catering department as required.

DECISIONS AND JUDGEMENTS

The postholder can liaise with catering management at any time.

Work schedules prepared by the manager based on workload and the needs of the service.

The postholder can make decisions as to the order of work at their own discretion to fit in with catering procedures, priorities and needs of the service.

MOST CHALLENGING AND DIFFICULT PARTS OF THE JOB

Engaging and dealing with a wide range of people in a timely, efficient, and polite manner.

Lack of communication of essential information which could

affects the service.

Dealing with multiple deliveries, which could involve heavy lifting.

COMMUNICATIONS AND RELATIONSHIPS

The postholder will be in contact with staff groups and catering management on a regular basis either face to face or by telephone.

CPs will be expected to coach new staff on tasks further to the initial training carried out by the team leader/manager.

To respect and support peoples equality and diversity.

PHYSICAL, MENTAL, EMOTIONAL AND ENVIRONMENTAL DEMANDS OF THE JOB

The postholder must be suitably fit and able to undertake the physical duties of the post. The

post involves manual handling duties and constant movement and standing for duration of the shift e.g. twisting, stretching, bending, kneeling, lifting, pushing, and pulling.

Use and movement of catering equipment.

Physical movement of stores e.g. provisions.

Physical movement of waste e.g. manually remove household waste to disposal area.

Physical movement of catering trolleys and cages where applicable.

13. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB

Post Holder must have the following professional qualifications: -

NVQ 2 in Professional Cookery or City & Guilds 706/2 plus 5 years experience of working in the catering trade

NVQ 3 Professional Cookery

Level 3 Food Safety Certificate

Food Allergy and Intolerance Certificate

Post holder is required to

Attend Corporate Induction, Manual Handling, Fire Awareness

and Essential Skills.

Have the ability to work as part of a team or on own initiative.

Have the ability to follow instructions.

Possess effective communication skills, including non-verbal

communication skills.

Ability to respond constructively to unpredictable situations.

Be calm, focused, and able to cope with work under pressure.

Following departmental training, the post holder is required to:

Have a working knowledge of procedures and equipment

relevant to post.

Operate mechanical and electrical equipment safely and

effectively.

Have a knowledge of Health & Safety Policies and work

procedures.

Have a knowledge of Food Safety Guidelines and Procedures.

To carry out their work effectively and safely.

Good customer care skills.

Able to work under pressure.

Ability to be flexible and adaptable.

Job Description Attached.

Person Specification

Qualifications

Essential

• City and Guilds Level 2 in Professional Cookery 7062 or
• NVQ Level 3 in Professional Cookery
• Intermediate or Level 3 Food Safety
• Allergen Awareness
• HACCP

Desirable

• City and Guilds Level 2 in Professional Cookery 7062 or
• NVQ Level 3 in Professional Cookery
• Intermediate or Level 3 Food Safety
• Allergen Awareness
• HACCP

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

Equans Working with Portsmouth Hospitals University NHS Trust

Address

Queen Alexandra Hospital

Southwick Hill Road

Portsmouth

Hampshire

PO6 3LY

Employer's website

https://www.porthosp.nhs.uk/ (Opens in a new tab)