Chef

Key

Responsibilities

1.

Food

preparation and service

Prepare

hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch

and supper, soups, main meals, salads, sandwiches and desserts.

Prepare

hospitality and buffet food in good time ahead of booked events, to a

professional standard.

Cook

to meet patients' nutritional needs, special diets and allergen requirements,

taking direction from the Catering Manager and dietitians.

Set

up workstations and patient trolleys ready for the safe preparation and service

of meals.

Assist

other chefs with food preparation as required, and work at other Hospice sites

from time to time to support events and menu rollout.

2.

Food

safety, health and safety

Work

to the Hospice's Food Safety Management System ,FSMS, and to all health and

safety policies, including HACCP, COSHH, systems of work and manual handling.

Maintain

high standards of personal hygiene and wear the correct uniform, footwear and

minimum jewellery in line with food safety legislation.

Clean

kitchen premises floors, walls, sinks, hand basins, work surfaces and

cupboards and large equipment such as ovens, microwaves and fryers, to the

required hygiene standards.

Operate

kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and

use, maintain and replace knives and cutting equipment correctly, in line with

training.

Complete

daily food safety due diligence records accurately and on time, and file them

ready for weekly processing.

Report

promptly to the Catering Manager any defect to food, buildings or equipment,

any sighting of pests, and any serious food safety breach.

3.

Supervision

and teamwork

Provide

day-to-day supervision of junior team members, including Catering

Assistants, Porters, volunteers and apprentices, particularly when the Catering

Manager is not present.

Guide

junior staff in food preparation and in correct standards of food safety and

health and safety.

Work

with other chefs to ensure a consistent, high-quality catering service for

patients, staff and visitors.

4.

Customer

service and service development

Build

good relationships with all users of the catering service, including patients,

visitors, staff, commercial tenants, delegates and contractors, communicating

courteously and professionally in person and by telephone.

Lead

by example in promoting excellent customer service, and report issues such as

complaints and menu, allergen or PPDS queries.

Ensure

In-Patient Unit catering meets both patient and clinical expectations, taking

direction from the Catering Manager.

Attend

site meetings with departmental managers and dietitians to review and develop

the catering service.

Participate

actively in menu development and creativity sessions.

5.

Stock

and financial management

Take

part in monthly stock counts in the cafe/restaurant and hospitality areas so

that monthly financial reporting can be completed.

Ensure

stock is stored securely and safely, and report any stock or asset loss or

discrepancy to the Catering Manager immediately.

Ensure

that goods, recipes and menus are produced within agreed financial targets and

quality standards.

6.

Personal

development

Identify

your own learning and development needs and link them to the Hospice appraisal

and objective-setting process.

Take

responsibility for your own continuing professional development, keeping up to

date with relevant developments in catering practice.

Engage

in supervision to support your personal and professional development.

The post holder

may be required to undertake other duties appropriate to the grade and nature

of the role, as reasonably requested by their line manager.