1 & 2, or equivalent qualification (achieved or working towards).
1. Team Player: Ability to work effectively within a team to achieve common goals.
2. Food Hygiene: Basic Food Hygiene Certificate, ensuring you understand and implement best practices in food safety.
3. Communication Skills: Good communication skills to liaise with team members and understand residents' dietary needs.
4. Initiative: Ability to work independently and take the lead in the kitchen, when the Head Chef isn't available.
Responsibilities:
1. Meal Preparation: Prepare, cook, and serve both hot and cold meals, ensuring they meet the dietary needs and preferences of our residents.
2. Menu Planning: Work closely with the Head Chef to plan menus that provide a balanced, nutritious diet, making the most of fresh, available ingredients.
3. Kitchen Management: Take charge of day-to-day kitchen management, organizing and controlling food production within budget while maintaining high standards of cleanliness and hygiene.
4. Record Keeping: Maintain accurate records of food supplies and monitor freezer and fridge temperatures to ensure food safety and quality.
5. Stock Management: Ensure proper stock rotation, assist in ordering supplies, check deliveries, and conduct stock valuations as needed.
6. Health & Safety: Uphold statutory Health & Safety standards in the kitchen and dining areas, ensuring a safe and hygienic environment.
7. Cleaning & Maintenance: Ensure all crockery and equipment are cleaned and stored properly and oversee the overall cleanliness of the kitchen and dining areas.