Chef Grade II

5 days ago

Dublin, Dublin City, Ireland OASIS Group Full time

The National Maternity Hospital on Dublin's Holles Street was established in 1894 and celebrated its centenary in 1994. Employing approximately 820 people, it is the largest maternity hospital in the State as measured by annual deliveries and also one of Europe's largest maternity hospitals. The hospital mainly provides obstetric, gynaecology and neonatal services. The original focus of the service was the poor people of the districts surrounding Holles Street, Dublin.

Skills and attributes
  • Ability to work under pressure
Description

Principal duties and responsibilities

The person holding this post is required to support the principle that the care of the patient comes first at all times and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible degree.

Maintain throughout the hospital awareness of the primacy of the patient in relation to all hospital activities.

Performance management systems are part of the role and you will be required to participate in the performance programme.

Responsibilities & Accountabilities (in no particular order of priority)

  1. Assist in menu planning & co-operation with new menus, methods and techniques.
  2. Requisitioning of foodstuffs and materials when required.
  3. Preparation of both raw and cooked food.
  4. Cooking of food in line with legal requirements.
  5. Portioning and packing of both raw and cooked food.
  6. Rotation and allocation of foodstuffs.
  7. Labelling, chilling, storage, and regeneration of food.
  8. Taking and recording of temperatures of foodstuffs, fridges and freezers in line with the Food Hygiene Regulations and in accordance with the HACCP system.
  9. Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard.
  10. Ensuring efficient and economical use of materials and equipment.
  11. Adhere to specifications, standards and procedures while at work.
  12. Attending training courses and assisting in training when required.
  13. Provide assistance and advice to staff in packing/plating areas on portion size.
  14. To report to management immediately any accidents, fire, stock loss, damage unfit food and take such action as may be appropriate.
  15. To cater for functions & events in the Hospital, as advised by the Executive chef.
  16. Supervising, directing and managing staff in the performance of their duties in the absence of the Chef Grade I.
  17. Ensure total compliance with hospital and statutory standards, including health and safety.
  18. Ensure an adequate knowledge of emergency action and plans, for example in the case of fire.
  19. To be flexible when consulted about the rota by the Executive chef to help provide adequate cover in the most effective manner.
  20. Responsible for implementing costs control measures aiming to achieve maximum utilisation of resources.
  21. Ensuring that the kitchen and all stores are locked and secured prior to going off duty and be responsible for the safe custody of keys in your charge.
  22. Operating a computer system and remaining aware of modern developments in the industry.
  23. To ensure that all areas (patient care, staff canteen & hospitality areas) are checked for quality, quantity and presentation.
  24. Awareness of allergens.
  25. To carry out any other duties that may be assigned from time to time.

The National Maternity Hospital is an Equal Opportunity Employer.

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