Job Description
This role is all about co-ordinating all aspects of kitchen production so that food is prepared to the agreed standard and that time deadlines are met
Key Responsibilities
* To implement and supervise all aspects of kitchen control e.g. menus, hygiene, health and safety, staff, cleaning and waste control.
* To identify and recruit all grades of staff under your control within the agreed guidelines.
* To supervise and develop staff using the available company resources, to maximise their potential.
* To order catering consumables from current nominated suppliers in line with Company
* Purchasing policy.
* To have full understanding of H.A.C.C.P, to ensure all staff adhere to H.A.C.C.P and all documentation are completed and sighed are by the appropriate members of staff
* To complete monthly audits for kitchen reporting any finding to home manager
* To prepare menus for the nursing home taking into account the content, balance, colour and nutritional values, inline with agreed budget.
* To consult with residents on a regular basis to ensure that their needs and choices are being met.
* To prepare special diets for residents as directed by the nursing staff.
* To maintain the agreed stock levels of food.
* To implement and maintain an agreed deep cleaning schedule for the kitchen.
* To carry out stock takes at the end of each month.
* To implement four weekly rota.
* To work within agreed budget guidelines on staff costs and consumables and to co-operate in any action necessary so as to keep to budget.
* To assist in the preparation of function menus and costing.
* To co-operate with requests from the Home Manager and residents wherever possible.
* To attend resident/relative meetings whenever possible.
* To carry out staff supervision adhering to home policies.
* To complete all staff personal development reviews.
Skills & Experience
* Significant and relevant high cover kitchen experience
* Day to day management of a kitchen team, including staff meetings
* Proven competency in nutritionally balanced menu planning
* Ability to cater for specific dietary needs
* Efficient ordering and record keeping
* Stock control
* Working within a budget
* Proven communication skills, both written and verbal
* Strong organisational and planning skills
* Self motivated, flexible and enthusiastic
* Works collaboratively with others sharing ideas and information at all times
* bility to maintain staff discipline and morale
* Has the ability to delegate stretching responsibilities to develop people
* Effectively builds trust with a consistent approach between actions and words
* Has the ability to raise standards through innovation and new ideas
* Will take responsibility for issues and resolve them.
Qualifications
* GCSEs (or equivalent) including English and Maths
* Catering Diploma (City & Guilds/BTEC)
* Health and Safety and Food Hygiene Certificates
JBRP1_UKTJ