Warning
Mae'r hysbyseb swydd hon wedi dod i ben ac mae'r ceisiadau wedi cau.
Bank Chefs
| Dyddiad hysbysebu: | 02 Mehefin 2025 |
|---|---|
| Cyflog: | £14.69 yr awr |
| Gwybodaeth ychwanegol am y cyflog: | £14.69 an hour |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 11 Mehefin 2025 |
| Lleoliad: | Birmingham, B24 0DF |
| Cwmni: | NHS Jobs |
| Math o swydd: | Cytundeb |
| Cyfeirnod swydd: | B0060-25-0018 |
Crynodeb
The role is on a bank basis to provide food services including weekends and bank holidays during agreed work shift times between the hours of 7 am to 7 pm Monday to Sunday. Bank Chefs will be required to plan, procure, produce and serve high quality, freshly made, nutritious and well presented food and refreshments to meet the needs of our patients, staff and visitors in a safe, well managed environment. Food Preparation Create menus and meals to reflect the diversity of our patients, identifying allergens and costings for each recipe provided to ensure consistency and compliance. Source high quality ingredients within budgetary constraints. Plan and produce food and menus in line with IDDSI standards, ensuring that food looks and tastes appetising, that dietary requirement options are well catered for, including plant based, food intolerances, allergens and cultural requirements, and ensuring that quality and considerate service is achieved by accommodating patients food preferences (likes and dislikes). Ensure that meals are delivered and served appropriately, in a safe and clean environment. including temperature of meals and with relevant portion sizes to meet patient appetites. Monitor stock levels, ensure appropriate rotation of stock. Monitor and implement methods to reduce waste and ensure cost efficiencies are followed. Safely use equipment within the kitchen, ensuring that the equipment is used in line with safety and user guidance and well maintained. Ensure the highest standards of food hygiene, kitchen hygiene and health and safety standards, including avoidance of cross contamination, rigid cleaning of the kitchen and all appliances and equipment, and keeping the kitchen tidy at all times, free of clutter and hazards. Provide ordered food and or drinks for hospice workers and meetings. Workforce Supervision Supervise Catering Assistants and Volunteers, allocating duties where required and ensuring that they are aware of, and rigorously adhere to health, hygiene and safety standards. Communicate effectively in all verbal communications and also in written formats, including the use of applications such as Microsoft Word, Excel and email. Legislative Awareness To have insightfulness and be able to follow HACCP and Food Hygiene management systems. Understand risk assessment process including COSHH, to be able to follow risk assessments and advise where control measures may need to be reviewed and updated. Demonstrate high levels of infection control including excellent hand hygiene, presentable appearance to assist in food safety legislation. Ensure legislative checks and records for all responsible areas are completed accurately and legibly. Records are maintained and accessible. To ensure safe systems of work are followed and maintained in the catering department, ensuring compliance with all relevant statutory requirements which will include supporting senior staff in ensuring the catering team are familiar with health and safety relevant to their duties and have received the appropriate training in health and safety matters. Other Duties To be flexible, able and willing to cover across the rota during times of absence including annual leave and other absences. Willing to participate in Hospice forums and groups, representing the wider Facilities team. To strive for continual improvement, providing a customer focussed proactive approach which encourages, records and processes customer feedback and where successes are celebrated and opportunities for change are identified and taken forward. Ensure continuing dignity of patients at all times from undertaking new patient checks to introducing the catering service, identifying patients requirements with them and offering menu choices which meet their needs and preferences. Work collaboratively with all other hospice teams to provide the best service to patients and other customers and reflect the values of the Hospice. Report any accidents, risks, concerns or proposed improvements to the Catering Manager. Undertake any duties identified by the Catering Manager, which are commensurate with the Chef role. General Duties Confidentiality All employees are required to uphold the confidentiality of all information records in whatever format, encountered in the course of employment and after it. All employees are bound by the requirements of the General Data Protection Regulations when, in the course of their employment, they deal with information records relating to individuals Equality and Diversity The Hospice is committed to promoting an environment that values diversity. All staff are responsible for ensuring that they treat individuals equally and fairly and do not discriminate on the grounds of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, sex and sexual orientation. The Hospice expects all staff to behave in a way that recognises and respects diversity in line with the appropriate standards. Health and Safety All employees have a responsibility under the terms of the Health and Safety at Work Act 1974 to protect and promote their own health and that of others in the workplace All employees must comply with all Hospice Health and Safety Procedures Infection Control The prevention and control of infection is the responsibility of everyone who is employed by the Hospice. Employees must be aware of infection control policies, procedures and the importance of protecting themselves and their clients in maintaining a clean and healthy environment. Information Governance All employees are responsible for ensuring they undertake any training relating to information governance, read the Hospices policies, procedures and guidance documents relating to information governance, and understanding how this affects them in their role. Professional Development All employees must participate in an annual appraisal and develop a personal development plan with their Line Manager All employees are responsible for maintaining their statutory and mandatory training. Safeguarding Children, Young People and Vulnerable Adults The Hospice is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults. All employees and volunteers are expected to behave in such a way that supports this commitment Pandemic or major incident. In the event of a pandemic or major incident, the post holder may be asked to undertake other duties not necessarily commensurate to the banding of this role. This could include duties in any part of the Hospice. Prior to undertaking any duties, the member of staff will have full training and induction. We wont ask any member of staff to undertake duties for which they are not competent or where they feel unsafe in their environment or could put patients or themselves at risk.