Job Description

Show kindness, compassion and respect, as well as treating each person as unique.

Enable people to exercise their 'Human Rights' and make 'Choices' about their food and drinks preferences.

Promote diversity and respect all identities, values and culture.

Form open, positive relationships and maintain professional boundaries with individuals, colleagues or relatives and respect their dignity, wellbeing and safety.

Acknowledge an individual's Personhood (the status of being a person ie 'seeing the person'), plus embedding a culture of person centredness (this approach treats each person respectfully, as an individual human being and not just a condition to be treated).

Recognise a person's spirituality (this is a person's beliefs / faith) in relation to dietary preferences, as well as food allergies.

Acknowledge the Food Standards Agency 'Allergen Checklist'.

Follow the 'House Rules' in relation to food safety procedures. The 'House Rules' provide guidance about HACCP (Hazard Analysis and Critical Control Points).

HACCP is a management system (CookSafe) which refers to procedures that you must put in place to ensure that food is safe.

HACCP provide guidance about the storage, handling, preparation and cooking of food.

Check expiry / use by dates prior to using food and/or drinks.

Also record the date / use by date when opening packaging which contains food and/or drinks products.

Assist the chef / cook with preparing food if competent to do so, this is in line with food safety guidelines.

Clean and wash the necessary equipment, crockery and utensils required for maintaining high standards within the kitchen.

Wear appropriate PPE - gloves / apron when working in the kitchen and/or preparing food.

Mops, buckets etc for use in the kitchen will be green in colour.

Gain feedback about the quality of food from residents and their friends and families.

Work in collaboration with the chef / cook when reviewing the seasonal MENUs.

Work with the team when providing food options and/or offering an alternative MENU for people who have chosen not to eat from the main MENU.

Assist chef / cook to transfer orders from the delivery van into the relevant storage area.

Accountability:

Refer to the 'Health and Social Care Standards' (Care Inspectorate, 2017).

All staff to adhere to Enhance 'Policies and Procedures'.

Be truthful, open, honest and trustworthy.

Be reliable and dependable.

Maintain clear, accurate and up-to-date records in line with policies and procedures, this includes adhering to the 'House Rules' (Food Standards Scotland).

HACCP is a legal requirement in Scotland, all persons working in the kitchen MUST adhere to this guidance.

Maintaining the cleanliness of the kitchen in line with the 'House Rules'.

Dispose of food and/or drinks which either have an unpleasant smell or visually do not appear appetising.

Dispose of waste appropriately.

Inform the chef / cook if equipment needs repaired, also record any repairs and/or breakages in the maintenance log.

Communication:

Communicate in a respectful, open, accurate and straightforward way.

Attend team meetings and share outcomes and ideas with those in attendance.

Effective communication is essential to achieving success.

Collaboration & Teamwork:

Maintaining good 'Teamwork' is essential - teamwork is a core value which signifies the importance of collaboration, mutual respect and collective responsibility in achieving common objectives.

Supervision & Appraisal:

Prepare for and engage in supervision to reflect on my development, learning needs, wellbeing and practice.

Participate in annual staff appraisals

Job Type: Full-time

Pay: 12.21 per hour

Work Location: In person