Chef

******PLEASE NOTE, HOURLY RATE DEPENDS ON EXPERIENCE**** JOB PURPOSE: To organise and control the efficient and economic production of quality food within the allowed budget, whilst maintaining high standards of cleanliness and hygiene in line with Environmental Health and H.

S.

E.

regulations.

MAIN RESPONSIBILITIES Food Preparation: 1.

Prepare, cook and serve hot and cold meals, as and when required.

2.

Provide for special dietary requirements where necessary, and take into account the preferences of individual Clients.

Communication: 3.

Liaise with the Catering Manager when planning / costing menus in order to provide a balanced nutritious diet, making the best use of available fresh foods.

4.

Arrange / participate in Staff and Client meetings as required.

Budgetary / Financial Control: 5.

Maintain accurate records of food supplies, and freezer / fridge temperatures.

6.

Ensure stock rotation.

Order stocks and check deliveries, and check and value stocks as required by the Catering Manager.

Accurate stock takes have to be carried out at the end of each month & forwarded to the Catering Manager.

Human Resources (HR): 7.

Prepare Staff rota for Kitchen (With approval of the Catering Manager).

8.

Interview for new Staff Members with the Home Manager/Catering Manager/Director of H.

R.

as and when required, in line with the Brindley Manor Nursing Home Federation policy.

Training & Development: 9.

Supervise and instruct Kitchen Staff Members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.

10.
Conduct basic food hygiene training for all Care Staff involved in handling and delivery of food.

11.
Maintain and improve professional knowledge and competence.

12.
Attend mandatory training days/courses, on or off site, as and when required.

Health & Safety: 13.

Ensure statutory Health and Safety standards in the kitchen and dining areas.

14.
Ensure all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area (and, where appropriate, the dining areas) is carried out effectively.

15.
Report immediately to the Home Manager, or Person in Charge, any illness of an infectious nature or accident incurred by a Client, colleague, self or another.

16.
Understand, and ensure the implementation of, the Nursing Home safety policy and Emergency and Fire procedures.

17.
Report to the Home Manager, or the person In charge, any faulty appliances, damaged furniture, equipment or any potential hazard.

18.
Promote safe working practice.

General: 19.

Promote a positive personal / professional profile within the local community, ensuring the good reputation of the Nursing Home at all times.

20.
Ensure that all information of confidential nature gained in the course of duty is not divulged to third parties.

21.
Notify the Home Manager and the Catering Manager, as soon as possible of your inability to report for duty, and also on your return to work from all periods of absence.

22.
Ensure the security of the Nursing Home is maintained at all times.

23.
Adhere to all Company policies and procedures within the defined timescales.

24.
Ensure all equipment is clean and well maintained.

25.
Carry out any other tasks that may be reasonably assigned to you.

All employees must adhere to the dress code as described at induction.

Personal Protective Equipment must also be worn as directed and in full compliance with Health and Safety Legislation where applicable.

SKILLS, KNOWLEDGE & QUALIFICATIONS Required: * City & Guilds 706 - 1 & 2, or equivalent (achieved or working towards) * Basic Food / Hygiene Certificate (H.

A.

C.

C.

P.

certification) * Ability to communicate effectively at all levels.

English language ability must be such that the staff member is competent to communicate effectively with residents in relation to speaking, listening, reading and writing.

Team player * Ability to work on own initiative * Excellent English verbal & written * Must provide Garda Vetting clearance in line with H.

I.

Q.

A.

requirements Desired: * Intermediate Food / Hygiene Certificate * Previous supervisory experience * Experience of Food Preparation If you require any accommodations, please feel free to email to discuss your needs INDH Job Types: Full-time, Permanent Pay: From €14.50 per hour Benefits: Company events Food allowance On-site parking Schedule: 8 hour shift Day shift Ability to commute/relocate: Ballyhaunis, CO.

Mayo: reliably commute or plan to relocate before starting work (required) Experience: Chef: 1 year (required) Work authorisation: Ireland (required) Work Location: In person

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