Cook - Holiday Cover
| Posting date: | 11 July 2025 |
|---|---|
| Hours: | Part time |
| Closing date: | 10 August 2025 |
| Location: | DA15 7EN |
| Remote working: | On-site only |
| Company: | Premier Lodge Day Nursery |
| Job type: | Temporary |
| Job reference: | July2025 |
Summary
Main duties:
To take responsibility for writing up menus and preparing and cooking food of a high quality from fresh for meal times as given on the weekly menu providing for any special diets as requested for children by their carers ensuring that children have ample food portions. Ensure all dietary food is labelled clearly for the team to see when dishing up foods to children so as to avoid giving a child the wrong food.
1.You must keep a list of all children that have dietary requirements and you are responsible for ensuring that food is cooked to their needs and passed on to the team for serving up.
2. Adhere to all health and safety requirements and keep the kitchen in a fit state that will pass health & safety standards when inspected by Environmental Health Officers to a Grade 5 food hygiene rating. Effective hand washing is essential.
3. Keep up to date with legislation and FSA guidelines implementing, ‘Safer food better business’. Adhere to Premier Lodge Day Nursery’s Policies and Procedures. Attend training courses in house and out of house regularly and as requested to by Manager to keep up-to-date with all new initiatives as proposed by the nursery within the business plan.
4. To ensure records are properly maintained in the FSA booklet, including temperature records of fridge and freezers twice daily and fill out temperature records of each food type; Faults should be reported to the managers immediately. Ensure all allergens are listed within all food types.
5. Keep a daily sample of all food cooked on the premises and eaten by the children in the freezer.
6. To ensure that all utensils, equipment and children’s bowls, plates, cutlery, cups etc. are washed up with antibacterial washing up liquid and Milton.
9. Prepare trays for mealtimes and snacks at 10:00 and 14:00 and take these to each room. Ensure food is covered when transporting from room to room.
10. To keep a cash flow of £30.00 per week to purchase items as and when required ensuring a receipt is kept and then bring to Manager on a Friday afternoon where next week’s cash will be given to you.
11. Complete and order the food stores list for weekly ordering of food ensuring that you have everything needed for the coming week maintaining the budget, no value meats are to be purchased, food must be of a high quality.
12. Keep the workstation clean and hygienic when working and when finished using it. This includes regularly cleaning the fridge, storage cupboards inside and out, food cupboard, washing down tiles, cleaning the cooker and washing the floor, a list for this must be on display. The kitchen must be left clean and tidy at the end of your shift. To ensure that all food in the kitchen is covered when you are away from the kitchen and that the doors and windows are kept shut when no-one is in the kitchen.
13. To rotate stock and ensure that outdated food is not used and is immediately thrown away. Ensure that packets are not left open and that containers are filled up and food is stored properly and tidily for easy access. Once food is opened it must be clearly labelled with the date.
14. When receiving a delivery of new stock, ensure that it is suitable for use and that packets are not opened; items missing and that all food stuffs are in-date. Once delivered it must be stored safely straight away. All individual packets/ tins must be taken out of larger bags and stored safely. When taking delivery from the delivery van you must ensure that you escort the driver on and off the premises for every trip they take to the van, hence not leaving the nursery open and at risk of strangers walking in – the door must be shut behind every time the premises is left.
15. To liaise with the nursery team as and when needed to ensure that the children in each nursery are baking once a week with you, for a minimum of twenty minutes – a rota is to be devised.
16. To plan and implement menus alongside Manager/Head of Nursery ensuring that children’s nutritional needs are met as per Government guidelines.
17. To monitor waste and liaise with management if wastage is high.
18. To ensure that no products which contain nuts are used when cooking.
19. Check deliveries of food and non - food items against orders places and ensure safe storage. Ensure management are told of any discrepancies.
20. Deep clean fridges and freezers regularly once a week.
To take responsibility for writing up menus and preparing and cooking food of a high quality from fresh for meal times as given on the weekly menu providing for any special diets as requested for children by their carers ensuring that children have ample food portions. Ensure all dietary food is labelled clearly for the team to see when dishing up foods to children so as to avoid giving a child the wrong food.
1.You must keep a list of all children that have dietary requirements and you are responsible for ensuring that food is cooked to their needs and passed on to the team for serving up.
2. Adhere to all health and safety requirements and keep the kitchen in a fit state that will pass health & safety standards when inspected by Environmental Health Officers to a Grade 5 food hygiene rating. Effective hand washing is essential.
3. Keep up to date with legislation and FSA guidelines implementing, ‘Safer food better business’. Adhere to Premier Lodge Day Nursery’s Policies and Procedures. Attend training courses in house and out of house regularly and as requested to by Manager to keep up-to-date with all new initiatives as proposed by the nursery within the business plan.
4. To ensure records are properly maintained in the FSA booklet, including temperature records of fridge and freezers twice daily and fill out temperature records of each food type; Faults should be reported to the managers immediately. Ensure all allergens are listed within all food types.
5. Keep a daily sample of all food cooked on the premises and eaten by the children in the freezer.
6. To ensure that all utensils, equipment and children’s bowls, plates, cutlery, cups etc. are washed up with antibacterial washing up liquid and Milton.
9. Prepare trays for mealtimes and snacks at 10:00 and 14:00 and take these to each room. Ensure food is covered when transporting from room to room.
10. To keep a cash flow of £30.00 per week to purchase items as and when required ensuring a receipt is kept and then bring to Manager on a Friday afternoon where next week’s cash will be given to you.
11. Complete and order the food stores list for weekly ordering of food ensuring that you have everything needed for the coming week maintaining the budget, no value meats are to be purchased, food must be of a high quality.
12. Keep the workstation clean and hygienic when working and when finished using it. This includes regularly cleaning the fridge, storage cupboards inside and out, food cupboard, washing down tiles, cleaning the cooker and washing the floor, a list for this must be on display. The kitchen must be left clean and tidy at the end of your shift. To ensure that all food in the kitchen is covered when you are away from the kitchen and that the doors and windows are kept shut when no-one is in the kitchen.
13. To rotate stock and ensure that outdated food is not used and is immediately thrown away. Ensure that packets are not left open and that containers are filled up and food is stored properly and tidily for easy access. Once food is opened it must be clearly labelled with the date.
14. When receiving a delivery of new stock, ensure that it is suitable for use and that packets are not opened; items missing and that all food stuffs are in-date. Once delivered it must be stored safely straight away. All individual packets/ tins must be taken out of larger bags and stored safely. When taking delivery from the delivery van you must ensure that you escort the driver on and off the premises for every trip they take to the van, hence not leaving the nursery open and at risk of strangers walking in – the door must be shut behind every time the premises is left.
15. To liaise with the nursery team as and when needed to ensure that the children in each nursery are baking once a week with you, for a minimum of twenty minutes – a rota is to be devised.
16. To plan and implement menus alongside Manager/Head of Nursery ensuring that children’s nutritional needs are met as per Government guidelines.
17. To monitor waste and liaise with management if wastage is high.
18. To ensure that no products which contain nuts are used when cooking.
19. Check deliveries of food and non - food items against orders places and ensure safe storage. Ensure management are told of any discrepancies.
20. Deep clean fridges and freezers regularly once a week.