Chef

Using commodity supplies and ingredients in correct proportions and stock control rotation.

Being attentive to accuracy in the preparation, production and issue of all food items, with particular care given to consistent quality and portion controls.

Ensuring food produced is correctly cooked to achieve optimum nutritional standards and that meals are attractively presented and served at good appropriate temperatures.

As applicable to task, completing all associated HACCP (Hazard Analysis Critical Control Points) documentation and reporting to Kitchen Manager / Senior Chef regarding any items which are not of a satisfactory standard.Ensuring that all food items needing refrigeration are date coded and correctly stored without delay.

Minimising waste through economical and correct use of all materials.

Being correctly / cleanly dressed when on duty and in compliance with uniform policy and rules regarding jewellery, watches, hair control etc.

Attending wards as required to maintain contact and discuss catering quality matters with patients and ward staff with a view to development and improvement of catering services.

Strictly complying with codes of practice for general food safety and personal hygiene.

Knowing the correct procedure and complying with catering staff responsibility to report any sickness or diarrhoea prior to commencing duty.

Correctly using and ensuring proper interim cleaning between uses of any utensils, equipment, or item of plant or machinery, to a high standard of hygiene.

Being aware and complying with food separation systems E.g. separate storage, use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.

Being aware of and following the Health and Safety procedures of the Catering Department and of the Trust.

Meeting personal responsibility, for ones own safety and safety of colleagues, through proper personal conduct and safe working practices.

Warning colleagues, and reporting to section Manager/Supervisor, of any identified potential risk e.g. defective equipment.

Reporting immediately or as soon as possible any accident to ones self or observed involving others, to the section Manager / Supervisor.

You will be responsible to theChef Supervisor and Kitchen Manager for day-to-day allocation of duties and the Catering Manager for all employment related responsibilities including work performance and conduct.