Job Description

Post

: Chef

Hours

: 40 hours per week

Responsible

to

: Housekeeping Manager

Accountable to:

Manager or designated deputy

Basic Objectives of Post

To plan, prepare and cook a balanced, nutritious diet within a controlled environment and with a minimum of wastage. To supervise the day to day work of the kitchen staff. To maintain high standards of cleanliness within the Kitchen. To record, document and report all checks/information as required by current
Legislation and the Home's policy & procedures.

Duties & Responsibilities

The Chef's responsibilities include but are not limited to the following:

Create duty rotas for catering staff, ensuring there are enough skilled staff on duty Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs Operate an efficient stock control system Ensure supplied equipment is used with care, in accordance with suppliers' instructions and training Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately Be responsible for promoting and safeguarding the welfare of those individuals the service supports To plan, prepare, cook and present food for Residents and staff to the standards required by the Home. In conjunction with the Housekeeping Manager, to train and supervise kitchen staff to ensure the effective use of staff time, and correct use of equipment and materials. To ensure that the Home's Food Hygiene Policy & Procedures are monitored and implemented continuously and that there are no breaches of Statutory or Local Authority Regulations. Ensuring that cleanliness and hygiene levels as set out in the Home's policies & procedures are maintained. Keeping any necessary records of cleaning carried out in the kitchen or associated areas, as required. To plan menus, taking into account seasonal change, variety and adjustments as required. To prepare & cook specialist meals/beverages for residents in accordance with their individual nutritional assessment. To plan, prepare and cook for special events and functions. To develop and maintain effective working relationships with the residents to discuss their individual diets as well as their likes, dislikes, ideas and suggestions regarding mealtimes. To carry out regular 1:1 supervision sessions and Staff meetings within the kitchen team. To ensure the correct and economical use of materials and appropriate portion control is implemented at all times. To assist in the ordering of stock in line with requirements, keeping accounts & budget control, maintaining correct stock levels, ensuring stock rotation and ensuring all stock is clearly labelled to include expiry dates. To verify, check and record delivery of supplies to the kitchen.
The above mentioned duties give an indication of the work required but do not exclude other duties of a reasonable nature which may be requested by the manager or other designated deputies.

Health and Safety at Work

To be aware of and comply with safe working practices as laid down under the Health & Safety at Work Act applicable to your place of work. To be aware of and comply with the Control of Substances Hazardous to Health (COSHH) requirements. This will include your awareness of any specific hazards at your place of work. You will also be required to comply with manufacturer instructions regarding the storage and use of their products. The wearing of appropriate protective clothing as recommended by the Home.

PERSON SPECIFICATION

Education & Qualifications

Good standard of education Food hygiene certificate Catering qualification

Experience, Knowledge & Understanding

Cooking to menus and budgets to a consistent standard Experience/knowledge of the nutritional needs of older people Knowledge and experience of modified and textured diets Working knowledge of Food Hygiene & Health & Safety regulations Experience of Baking

Skills

Effective communication and interpersonal skills, relating to people of all levels Organised with an ability to prioritise and meet deadlines Able to motivate a Team Able to use own initiative Effective time manager Able to demonstrate flair & innovation in menus and presentation

Personal qualities & commitment

Smart & Well presented Positive & enthusiastic Flexible & open to change Integrity Able to work under pressure
Job Types: Full-time, Permanent

Pay: 37,213.00 per year

Benefits:

Company pension Discounted or free food On-site parking Sick pay Store discount
Schedule:

Day shift
Work authorisation:

United Kingdom (preferred)
Work Location: In person

Application deadline: 18/07/2025
Reference ID: Chef/07/25
Expected start date: 14/08/2025