Job Description

Job Purpose:

To plan, prepare, and serve nutritious, well-balanced, and appetising meals for residents, taking into account individual dietary needs, preferences, and medical requirements. The Chef ensures high standards of food hygiene, safety, and presentation, contributing to the residents' overall wellbeing and quality of life.

Main Responsibilities:

Meal Preparation and Service

Prepare and cook meals in accordance with agreed menus, ensuring variety, balance, and nutritional value. Cater to individual dietary requirements (e.g. diabetic, low-sodium, soft/pureed diets, allergies, cultural/religious needs). Ensure meals are attractively presented and served at the correct temperature and time. Work closely with care staff to gather feedback on residents' food preferences and adjust menus accordingly.

Menu Planning

Develop seasonal menus in consultation with residents, staff, and management. Incorporate fresh ingredients and minimise food waste. Maintain awareness of residents' changing dietary or medical needs.

Kitchen Hygiene and Safety

Maintain high standards of cleanliness in all kitchen areas, following HACCP and food safety regulations. Ensure proper storage, labelling, and rotation of stock to prevent spoilage. Carry out daily, weekly, and monthly cleaning schedules as required. Comply with all Health and Safety, Environmental Health, and COSHH regulations.

Teamwork and Communication

Work collaboratively with kitchen assistants and other care home staff. Participate in team meetings and contribute to continuous improvement of catering services. Maintain professional relationships with residents and promote a positive dining experience.

Administration and Record Keeping

Maintain accurate temperature, cleaning, and stock records. Manage kitchen budgets, stock levels, and supplier orders cost-effectively. Support inspections and audits from Environmental Health or other regulatory bodies.

Person Specification:

Essential:

Previous experience as a Chef or Cook (preferably in a care, hospital, or catering environment). Food Hygiene Level 2 (minimum) qualification. Knowledge of dietary needs relating to older people and individuals with medical conditions. Good organisational and time management skills. Ability to work independently and as part of a team. Strong communication and interpersonal skills. A caring attitude and commitment to residents' wellbeing.

Desirable:

Food Hygiene Level 3 or higher. Experience with menu planning and budget management. Understanding of dementia-friendly dining.
Job Type: Full-time

Pay: 13.02 per hour

Expected hours: 40 per week

Work Location: In person