ACCOUNTABLE TO: OPERATIONS MANAGER
RESPONSIBLE TO: REGISTERED MANAGER
PURPOSE OF THE JOB: To prepare and cook a balanced, nutritious diet within a controlled hygienic environment. To control systems of food allocation to minimise wastage.
To control stocks and purchases, thereby allocating the quantities of materials.
To keep the purchase of materials within defined limits.
To design and maintain a balanced diet and varied menus, in conjunction with people living within the service.
To be aware of individual needs and dietary preferences.
To ensure that all kitchen staff are trained within the requirements of current legislation.
To maintain the kitchen equipment as specified by respective manufacturers.
To ensure that the kitchen is cleaned after use and, at the end of each shift, leave the kitchen in a clean and hygienic state with all cleaning schedules completed.
To undertake the preparation and cooking of food and the cleaning of the kitchen area.
To permit service users to assist in the kitchen, where able, promoting safe working practices and to encouragement in the preparation of food.
To ensure that there is an up to date list of products used, their chemical content, hazards that occur and what to do if an emergency occurs.
Personal Responsibilities: -
To ensure that the kitchen is maintained and food prepared in line with the guidelines laid down by the Environmental Health Dept.
Please Note: - This job description is not intended to be a complete list of tasks and responsibilities associated with the post and may be modified as the need arises, following discussion with the Operations Manager/Registered Manager.