Lead Food Production Cook in Swansea
1 month ago
Contract: Permanent: Weekend and Bank Holiday
Working Hours: Full time - 37.5 hours per week (Hours between 6.00am to 7:00pm on Rota
The post holder should also understand the relative application of cooking processes, temperatures, correct seasoning, flavouring, consistency, nutritional content, texture and the promotion of both interesting and attractive ideas for presenting food.
They will adhere to and ensure safe working practices and hygiene requirements in line with HACCP, all relevant Food Hygiene Legislation/Guidelines and Health Board policies and procedures.
The role will include undertaking duties in a chilled and/or frozen working and storage environment, as appropriate.
The ability to speak Welsh is desirable for this post; English and/or Welsh speakers are equally welcome to apply.
Detailed job description and main responsibilities
To lead and undertake the organisation of duties/work area in line with allocated work plan prioritising/adjusting work schedules as and when required to ensure effective and efficient service delivery.
To lead in and ensure that food is ordered, received, stored, stock rotated and regenerated to the agreed temperatures as per Food Hygiene Legislation.
Resolve day to day issues to support the delivery of service provision, ensuring its delivery is efficient and cost effective.
To ensure security of stocks, equipment and associated areas. Checking recipe ingredients for quality, quantity and appearance for all allocated food production.
Checking recipe ingredients for quality, quantity and appearance for all allocated food production.
To lead in and undertake the preparation, cooking and service of food to a high standard following all standardised recipes and methods.
Responsible for maintaining the quality of all dishes at each stage of production in food preparation and production.
Demonstrating good organisational and timing skills to meet departmental guidelines.
Ensuring and maintaining the prescribed portion control in the decanting and service of food and liquids.
To manoeuvre catering equipment and provisions to/from associated areas.
The cooking and regeneration of all food items and liquids in line with HACCP principles and Food Hygiene Legislation and Guidelines.
Ensuring adequate menu items are available in ward/service areas and assisting in distribution and food service to patients/service users, where applicable.
To lead and/or assist in the preparation, distribution, service and clearing of special functions and theme days to service users, as necessary.
To lead in and cover any blast chilling/freezing/storage/production/packing and labelling/distribution section as/when necessary.
To ensure and comply with all standards of cleanliness and hygiene throughout the catering department and associated areas.
Education / Qualifications
Intermediate Food Hygiene Training
City & Guilds 706 - 1/2 or NVQ Level 1 & 2 (Catering)
NVQ Level 3 (Supervisory and/or Catering)
Good Numeric and Literacy Skills
Advanced Food Hygiene Training
Diet and Nutrition Training
Experience / Skills
Working in a Large Scale Catering Environment
Ability to speak Welsh
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