Cook
4 weeks ago
**Job Purpose**:To provide or ensure the provision of meals snacks and beverages within agreed budgetary parameters and to ensure a high standard of quality and hygiene is maintained. Maintain adequate staffing levels in the kitchen.
**Principal Responsibilities**
1) Prepare and plan meals for a fixed period within the menu cycle.
2) Ensure meals are of a high quality, content and appetisingly presented.
3) Review meals with residents/patients and if required their relatives ensuring at all times that dietary needs and preferences are met.
4) Ensure a balanced diet is achieved from a variety of menus
5) Buy and order fresh food, goods and other items within company policy, guidelines and budget.
6) Control stocks and purchases and allocate quantities of materials.
7) Keep an account of stock shelf life.
8) Ensure foodstuffs are probed for temperature readings and only served if
correct temperature readings are obtained.
9) Only accept delivered food if it is at the correct temperature, especially frozen
food.
10) Ensure fridge and freezer temperatures are recorded daily.
11) Ensure that after each meal, samples of food are retained in sample pots in
chilled form for the required period.
12) Maintain kitchen equipment as specified by respective manufacturers
13) Ensure cleaning regimes are in place, regularly reviewed and vigorously
applied.
14) The vegetable preparation area is to be kept clean and tidy and all waste to be correctly disposed of.
15) Ensure kitchen staff cleans the kitchen after use and at the end of each shift leave the kitchen in a clean and hygienic state.
16) Ensure that dining room tables are correctly laid for meals and the dining rooms
are clean at all times.
17) Supervise catering assistants and ensure that they understand their duties.
18) Be responsible for completing weekly working schedules for all kitchen staff and checking the hours worked by the staff to authorise payment. Manage and authorise all annual leave amongst kitchen staff. Keep records of all annual leave/sick leave etc. authorise payment.
19) Actively contribute in the preparation and cooking of food and the cleaning of the kitchen area.
**Hygiene**
1) Ensure that the personal hygiene of all staff within the kitchen is to the highest standard.
2) Monitor and ensure that all staff thoroughly wash and dry their hands properly. Gloves must be worn for heavy-duty work.
3) Uniforms must be kept neat and clean with hair worn under a head covering.
4) Other than a wedding ring, no rings or jewellery must be worn whilst on duty.
5) Sensible non-slip shoes must be worn, preferably washable.
6) Ensure that all kitchen staff is trained within the requirements of current legislation.
**Health & Safety**
1) Company Health & Safety policy must be read, understood and actioned.
2) Report accidents to the Nurse Manager/Senior Staff Nurse and ensures that the Accident Book is fully completed
3) Ensure the first aid box meets statutory guidelines.
4) Report any faults with equipment or machinery and ensure that action is taken as appropriate.
5) Keep abreast of legislation
6) Ensure that all kitchen staff is trained within the requirements of current legislation.
**Administration**
1) Report complaints to the Nurse Manager/Senior Staff Nurse and assists with investigations.
2) Read company policies and procedures and be aware of their contents.
3) Ensure at induction stage that all new staff has an awareness of Health & Safety legislation and company policy.
4) Ensure that each member of staff is aware of the policy of reporting accidents/incidents either to themselves or a colleague whilst on duty.
5) Ensure accident book is completed for **all **staff accidents.
**General**
1) Always project and promote a professional, efficient and caring company image.
2) Attend fire drill and any other appropriate training. Ensure that you and all staff are familiar with fire procedures and fire evacuation.
3) Participate when required with induction or training programmes.
4) Support staff undergoing their induction programme.
5) Take part in staff meetings
6) Ensure all reasonable precautions are taken to prevent accidents, and ensure the safety of residents, relatives, visitors and staff.
7) When called to do so, liaise and assist the Administrator in all aspects of budgetary control.
8) Demonstrate a positive attitude toward the company and personal duties and responsibilities, with good work habits and a willingness to put forth-extra effort when the situation arises.
9) Promote good housekeeping and prevent neglect of furnishings, fitments and equipment thereby ensuring an efficient and well-managed area of care.
10) Practice due economy in the use of resources.
11) Show interest in updating job skills.
12) The performance of any other duties and responsibilities which may be required from time to time to fulfil the requirements of the role within the home.
13) Implement, in conjun
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