Cook
| Posting date: | 13 May 2024 |
|---|---|
| Salary: | £22,816.00 to £24,336.00 per year |
| Additional salary information: | £22816.00 - £24336.00 a year |
| Hours: | Full time |
| Closing date: | 26 May 2024 |
| Location: | Liverpool, L31 1HW |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9350-24-0924 |
Summary
1. To contribute to providing a high quality catering service for patients, staff and visitors.Prioritising and allocating jobs needed to be carried out.2. To be responsible for providing a catering service to the patients, staff and visitors thatmeets their requirements in terms of quantity, presentation and variety as laid down bythe Head Chef.AFC Reference: FAC/0129ODJob Title: COOKBand: 3Hours: 37.5 hoursDivision/Service: Secure DivisionAccountable to: Head of FacilitiesHigh Secure ServicesResponsible to : Head Chef2 of 53. To be accountable for ensuring the efficient and effective use of materials.4. To be responsible for the preparation, cooking, delivery and service of meals for patients,and hospitality. Responsible for menu planning, preparation cooking of meals for staff andvisitors.5. To undertake general duties in the Kitchen and associated areas including the cleaning ofpremises and equipment.6. To assist in the monitoring of temperatures of all fridges and freezers in accordance withcurrent legislation and the Food Hygiene Policy. The Head Chef must be informed of anytemperature variance or breakdown.7. To be accountable for adhering to the Trust Policies, standards and monitoring systems.8. To act as key holder for the department and ensure that the laid down security proceduresare followed at all times. Responsible for signing off the tools knife and van keys for thedepartment at the beginning and end of the shift.9. To be responsible for receiving and checking delivery of goods for temperature, quality,quantity and appearance. The Head Chef must be advised of any discrepancies.10. To be responsible for reporting any noticeable faults i.e. electrical, mechanical orenvironmental to the maintenance provider or duty manager in the absence of HeadChef/Supervisor.11. To ensure all food temperature monitoring sheets are completed daily.12. To assist the Head Chef in the ordering of provisions, monitoring stock levels and reportingshortages.13. To have the ability to resolve problems i.e. complaints from staff and customers. To actindependently making decisions regarding Bistro Menu changes.14. To have a good knowledge of special and therapeutic diets as well as religious, ethnic anddietary needs including Vegetarian, Vegan and Halal. Also have an awareness of foodallergens acquired through training and experience.15. Must be able to work unsupervised, organising their own day to day work plan, prioritisingcooking times, procedures and working to meal time deadlines.16. To undertake relevant induction/training modules and/or courses in relation to the post.17. To assist with the induction of staff by demonstrating duties. Provide advice to othercatering staff. Day to day supervision.18. You may be required to support the catering service throughout Mersey Care and this willbe done in consultation with the Head Chef.19. Any other duties that may reasonably be required and that are commensurate with the grade.