Chef
| Dyddiad hysbysebu: | 08 May 2024 |
|---|---|
| Cyflog: | £22,816.00 to £24,336.00 per year |
| Gwybodaeth ychwanegol am y cyflog: | £22816.00 - £24336.00 a year |
| Oriau: | Full time |
| Dyddiad cau: | 22 May 2024 |
| Lleoliad: | Wakefield, WF1 4DG |
| Cwmni: | NHS Jobs |
| Math o swydd: | Permanent |
| Cyfeirnod swydd: | C9377-INFRA0067 |
Crynodeb
Key Responsibilities Preparation and cooking of all meals and menu items including special diets in accordance with the standard recipes and agreed menus. Ensure that all dishes are properly cooked and attractively presented, advise and assist with service as required. Undertake food preparation and service in the restaurant areas to include order service, special dishes on theme days and for any other special event as required. Practice good levels of stock rotation and correct storage of all the perishable items ensuring that all refrigerated and frozen items are stored at the correct temperatures and are dated. Handling of food products in accordance with food hygiene legislation and the Trust Food Safety Policy (HACCP). Complete quality assurance and departmental food safety/HACCP monitoring or recording as required. Work at all times in a clean and tidy manner ensuring strict adherence to food hygiene and safety regulations. Cooking of foods to the highest standards. Working to the strict hygiene requirements as laid down or required. Ensuring the highest standards of personal and working hygiene practices. Ensure the correct and economical use of materials and equipment is carried out. Report to the manager any item of foodstuff considered by the post holder to be unsuitable for use. Deliver and receive routine information informing colleagues and service users of dietary information, informing catering staff of allergens relevant to the daily menu during daily staff briefings. Observe statutory and the Trusts food hygiene regulations. Take and record food temperatures and seeking further instruction where these are outside appropriate temperature limits. To be involved in the cleaning of all kitchen areas following the appropriate cleaning schedules and signing of said documentation and the washing of cooking utensils. Appropriate disposal of waste in accordance with instruction. Check stock deliveries to the kitchen and put the deliveries away in the correct fridges, freezers and storerooms. Complete the appropriate documentation. Ensure stock is dated and stock rotation procedures are observed ensuring that all refrigerated and frozen items are stored at the correct temperatures and are date stamped and that they are within their use by date. To provide technical advice, guidance and training to other catering colleagues. To assist in patient services and the restaurant as and when required. Comply with health and safety regulations and allergy awareness. Observe the quality control procedure within the catering department. Ensure that personal appearance, conduct and customer care are of the highest standard.