Job Description

Overview

We are seeking a dedicated and enthusiastic

Cook/Catering Assistant

to join our friendly and supportive team in a residential care home environment. Mealtimes are often the highlight of our residents' day, and your work will play a key role in creating an enjoyable dining experience as well as supporting their health and welfare. This role covers lunch and tea service across two neighbouringsites, supporting the smooth delivery of freshly prepared, nutritious meals for our residents. You will be involved in the, ordering, preparation, cooking, and serving of food, ensuring high standards of quality, hygiene, and presentation at all times. If you have a passion for catering and enjoy making a positive difference through your work, we'd love to hear from you. Please see the job description below:

Job Summary

To provide an interesting varied and nutritious menu.

To prepare and cook food to order and plate ready for service.

To provide meals for those that have special diets due to physical, emotional, spiritual needs or swallowing difficulties such as diabetic, vegetarian, Halal or Modified diets To follow the IDDSI framework for modified diets, food textures and drink thickness.

To deal with personal information confidentially adhering to our confidentiality and GDPR and Data Protection Policy sharing information on a need-to-know basis.

To promote independence and choices, ensuring that each person's individual strengths, preferences and uniqueness are recognised.

To promote safe working practices within the home responding to emergencies as required.

To promote and ensure the good reputation of the home and company.

To keep the kitchen and storage areas clean and tidy.

To store, prepare, cook, and serve food in accordance with all food safety and hygiene regulations namely the Food Safety Act 1990, Natash's Law, Food Hygiene Regulations 2006 and Health and Safety at Work Act 1974.

Comply with organisational policies and procedures and follow best practice.

To complete the Safer Food Better Business daily diary.

Be aware of the EU Food Information for Consumers Regulation (EU FIC), The Food Standards Agency and Natash's Law regulations which identify allergens in all food prepared and served, and keep in manner so that resident's family and staff can clearly tell which foods have which possible allergens in them.

Duties and Responsibilities

1.Personal hygiene

a) To wear suitable, clean, and where appropriate protective clothing at all times

b) To wear suitable footwear, closed toe and non slip.

c) To have long hair tied back and to wear hair nets/hats and beard nets as required.

d) To follow good hand washing techniques and adhere to the organisational Infection Prevention and Control policies, procedures and always follow good practices.

e) To ensure that you comply with good food hygiene practices for example to have short and clean nails, no jewellery worn below the elbow.

f) To immediately report any sickness or contagious illnesses i.e. flu, colds, vomiting and diarrhoea to the Manager.

a) To always follow and adhere to the Infection Control policies and procedures.

b) To ensure that the correct PPE for each situation/task, as directed by the manager, is used and that it is put on and taken off correctly.

c) To make sure that all PPE is disposed of as clinical waste.

d) To ensure that when increased measures, are put in place such as 'barrier nursing' and additional PPE identified, that any such measures are followed without any breaches.

e) To ensure that you wash your hands frequently, following the 5 moments of hand washing

f) To ensure that you wash your hands for at least 20 seconds following the hand washing process.

g) To use alcohol hand gel/rub at other times when handwashing is not required or available.

h) To ensure that any directives or guidance given to you by the organisation or government or Department of Health or Public Health England are followed both within the home, working hours but also externally whilst away from work.

i) To follow our policies and procedures regarding sickness and inform the Manager immediately of any sickness.

j) Should any tests be completed regarding possible infections/viruses then the results of such tests need to be given directly to the manager.

2.Menus

a) To ensure daily /weekly menus are displayed next to dining rooms.

b) To follow weekly menus.

c) To prepare menus for main meals, desserts, teas, and other special occasions

d) Any special diets either on religious, cultural, medical and/or preferences must be considered and catered for including those for diabetics, or modified diets such as pureed diets, etc.

e) To offer alternatives at each mealtime.

f) To review menus regularly with residents and families.

g) To ensure that snacks and drinks available at all times

h) All meals/food either made from scratch or with a mixture of food have the allergens identified and these are recorded kept in a file in the kitchen for all residents, staff, and visitors to see.

i) To be aware of any residents' allergies or special diets and make alternative meals.

3. Food Storage/Ordering

a) To take fridge and freezer temperatures daily and take remedial steps if required.

b) To keep store room, fridge/s and freezer/s clean and tidy at all times.

c) To stock rotate food kept in storage.

d) To label, date and cover all food stored.

e) To ensure that stock levels of food are sufficient and monitored.

f) To stock check and order food within agreed budgets.

g) To check off all deliveries regarding correct quantities, expected quality and temperature against delivery notes.

4. Preparation/cooking/serving

a) To prepare and cook food following food safety and hygiene regulations.

b) To provide food that is appetising, tasty, balanced, of good quality and suitable for the dietary needs of each individual resident.

c) To present food well and at the right temperature.

d) To be aware of and respond to residents' preferences, likes and dislikes and portion sizes.

5. Cleaning

a) To keep the kitchen clean and tidy at all times

b) To wash dry and put away pots and pans.

c) To adhere to the kitchen cleaning schedule daily weekly and monthly.

d) To use the appropriate cleaning products to ensure that all areas cleaned to the standards expected.

e) To use the National colour coded cleaning system

f) To follow COSHH regulations when dealing with all substances.

6. Team Work

a) To work as part of a team ensuring that resident's nutritional and dietary needs are met.

b) To attend staff meetings

c) To communicate effectively with other team members and the management ensuring that all necessary information is passed to the appropriate persons concerned

d) To be reliable, dependable, punctual and honour work commitments.

e) To cover absence of colleagues during periods of annual leave and sickness including that of catering assistants.

f) To work in an open and co-operative manner with work colleagues.

7. Documentation

a) To complete Safer Food Better Business records daily

b) All records to comply with food safety and hygiene regulations.

c) To complete opening and closing checks

d) To take and record all temperatures required that being of fridges/freezers and probed meats/meals.

e) Must have sound knowledge of duties and responsibilities under the Health and Safety at Work Act 1974.

f) To comply with EU Food Information for Consumers Regulation (EU FIC) and have all allergens in meals provided clearly stated.

g) To bring to the attention of the Manager any Health and Safety issues which may be hazardous to residents, staff, and/or visitors.

h) To report and record all accidents on appropriate accident forms.

i) To report to the manager any concerns about abusive, discriminatory, or harmful behaviour.

j) To adhere to policies of privacy and confidentiality.

8. Training/Personal/Professional Development

a) To attend induction training as arranged.

b) To attend and undertake all training as deemed necessary by the manager.

c) To be aware of the fire procedures and policies attending the twice-yearly fire training sessions as well as further in house training and drills as directed.

d) To participate positively and proactively in supervision and appraisals.

e) To take responsibility for your own professional and personal development by identifying your own training needs and updating your skills, knowledge, and practice.

6. Additional tasks

a) The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation.

Job Types: Full-time, Part-time, Permanent

Pay: 13.25 per hour

Expected hours: 16 - 37.5 per week

Work Location: In person