Chef

The main responsibilities and accountabilities of this role are:

• Provide high quality food for service users within the agreed budget.
• Direct and deploy staff in preparing & serving consistent & high quality food.
• Provide training to expected standards and quality of general food preparation, cleaning, health & safety requirements, particularly regarding the operation of equipment, and Food Safety
• Plan menus taking into account;

• Health Promoting School
• Hungry for Success Guidelines
• National Nutrition Guidelines
• Specific Diet requirements
• Specific Culture requirements

• Allergen legislation
• Source, order, receive, and check quality and invoice of stock.
• Ensure all recipes are up to date and being followed by staff.
• Ensure proper storage & labelling procedures.
• Maintain cleaning schedules.

• Liaise with the Facilities Manager with regard to function and additional catering requirements.
• Ensure Food Hygiene and Health & Safety recommendations are complied with.
• Ensure all Food Hygiene & Health and Safety records are completed and accurate
• Report any malfunction of equipment or fittings that require maintenance or cannot be kept to standard through normal cleaning procedures.
• Attend appropriate service user consultation meetings.

• Line manage kitchen staff (Kitchen Assistant) under the guidance of the Facilities Manager
• Participate in the selection, appointment, induction and training of catering staff.
• Deal with unsatisfactory performance and conduct of staff.
• Participate in setting & monitoring appropriate performance objectives and standards for staff through probation review & appraisals.
• Setting up and clearing of the dining rooms.