Job Description

JOB TITLE: Cook
REPORTING TO: Ancillary Team Supervisor and Home Manager
JOB PURPOSE: To organise and control the efficient and economic production
of quality food within the allowed budget, whilst maintaining
high standards of cleanliness and hygiene in line with EHO
regulations.

SKILLS, KNOWLEDGE & QUALIFICATIONS

Food / Hygiene Certificate Level 2 for catering ( can organise training) Good communication skills Team player Ability to work on own initiative Satisfactory Police Check and check against the ISA List (where applicable)

Desired:

Intermediate Food / Hygiene Certificate IDDSI Knowledge Experience of Food Preparation for the relevant Client group Knowledge of various diets for the Client group. i.e. Diabetes.

MAIN RESPONSIBILITIES

Food Preparation:

Prepare, cook and serve hot and cold meals, as and when required. Ensure all Clients requirements are met. Provide for special dietary requirements where necessary, and take into account the preferences of individual Clients. Ensure all food is presented for service in a timely manner. Ensure the storage of food meets the company and statutory health and safety requirements. Ensure cooking area meets company's high standard of cleanliness
Communication

liaise with the Home Manager when planning / costing menus in order to provide a balanced nutritious diet, making the best use of available fresh foods.
Budgetary / Financial Control:

Maintain accurate records of food supplies, and freezer / fridge temperatures. Ensure stock rotation. Order stocks and check deliveries and check value stocks as required by the Home Manager. Supplier contacted. Supplier issues to be cascaded to Manager. Where this is not possible a record must be placed on the delivery note.
Shortfalls, Training & Development:

All sub standard food is returned with the appropriate paperwork is completed All deliveries to be checked and signed for by the Chef/Cook and/or Home Controls wastage and records/reports all wastage. Keeps within budget set for ordering. All stock is secure and no loss of stock. Monitor and Control stock levels on a period basis ensuring there are no Supervise and instruct Kitchen Staff Members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate. Manage daily food administration ensuring systems compliance. Maintain and improve professional knowledge and competence. Attend mandatory training days/courses, on or off site, as and when required.Health & Safety; Ensure statutory Health and Safety standards in the kitchen and dining areas. Ensure all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area (and, where appropriate, thedining areas) is carried out effectively. Report immediately to the Home Manager, or Person in Charge, any illness of an infectious nature or accident incurred by a client, colleague, self or another. Understand, and ensure the implementation of, the Care Home's Health and Safety policy, and Emergency and Fire procedures, damaged furniture, equipment or any potential hazard. Report to the Home Manager or the Handy person, any faulty appliances. Promote safe working practice in the Care Home.
General:

Promote a positive personal / professional profile within the local community, ensuring the good reputation of the Care Home at all times. Ensure that all information of confidential nature gained in the course of duty is not divulged to third parties. Notify the Home Manager, or the Person in Charge, as soon as possible of your inability to report for duty, and also on your return to work from all periods of absence. Ensure the security of the Care Home is maintained at all times Adhere to all Company policies and procedures within the defined timescales. Ensure all equipment is clean and well maintained. Carry out any other tasks that may be reasonably assigned to you. Ensure all repair work is documented on CMS . This indicates only the main duties and responsibilities of the post. It is not intended as an exhaustive list.
The Home reserves the right to amend this from time to time,
according to business needs. Any changes will be confirmed in writing.

Job Types: Part-time, Permanent

Pay: 13.25-13.50 per hour

Expected hours: 25.5 per week

Benefits:

Company events On-site parking Referral programme
Ability to commute/relocate:

Letchworth SG6 3PR: reliably commute or plan to relocate before starting work (required)
Application question(s):

Do you require a sponsorship?
Experience:

Cooking: 1 year (required)
Licence/Certification:

Level 2 Food Hygiene in catering (preferred)
Work Location: In person