Cook
Antrim
£12.75 per hour
KEY RESULT AREAS / MAIN RESPONSIBILITIES
To cater for any dietary requirements and special functions as the need may arise
To utilise staff, materials and equipment in an efficient and effective manner
To ensure that the food is cooked and stored in hygienic conditions
To contribute ideas on staff menus, functions and the catering service in general
To order and check food supplies and ensure that the procedures are adhered to at all times in relation to quantity and quality control
GENERAL MANAGEMENT RESPONSIBILITIES
1. Ensure the appropriate governance and risk management arrangements are in place for the services you are responsible for and take appropriate action to identify and manage risk and to maintain safety of users, staff and others in accordance with relevant regulations, policies and procedures;
2. It is essential to ensure that the highest standards of infection prevention and control are maintained to ensure patient and client safety and maintain confidence in the Trust. As a Manager, you must ensure that you implement all instructions/ policy in this area and that all staff are made aware of and fully comply with these;
3. Where the post-holder has responsibility for managing a budget, ensure that services are managed and developed both in accordance with agreed and funded priorities as set out on a yearly basis and in accordance with Standing Financial Instructions, particularly ensuring your compliance with payroll documentation procedures and timescales;
Ensure the necessary arrangements are in place in regard to the ‘Knowledge and Skills Framework’ outlines, where this applies, for the posts for which you have management responsibility and ensure that each member of staff has an annual development and performance review, a personal development plan and that arrangements are in place to ensure that staff have maximum opportunity to progress through gateways in their pay bands and to contribute effectively towards our objectives
ESSENTIAL CRITERIA
Basic Food Hygiene Certificate/ willing to attend Level 3 Intermediate Hygiene Certificate Course
*City & Guilds 706/1
OR
NVQ Level 2 Food Preparation and Cooking or prepared to take NVQ Level 2 Food Preparation and Cooking
AND
1 year’s industrial/commercial experience
(Equivalent qualifications considered)
Other
Hold a current full driving licence which is valid for use in the UK and have access to a car on appointment. This criteria will be waived in the case of applicants whose disability prohibits driving but who have access to a form of transport approved by the Trust which will permit them to carry out the duties of the post
To apply send cv via link to Hollie