SERVICE AREA: Whitworth Care Trust

JOB DESCRIPTION

POST: Cook

Hours: 16 per week

SERVICE AREA: Whitworth Care Trust

JOB PURPOSE: Responsible for planning, preparing, cooking and serving meals within a care setting ensuring all activities and operations comply with operational standards and statutory regulations.

RESPONSIBLE TO:

RESPONSIBLE FOR: Providing Nutritional Meals for residential service

KEY DUTIES AND RESPONSIBILITIES:

1. Ensure the effective and efficient planning and delivery of all aspects of food preparation and cooking, taking account of dietary and nutritional requirements within the home.

2. The creation of a nutritionally balanced winter and summer menu offering value for

Money and developed in consultation with service user, which provide choice.

taking account of healthy eating guidelines and any dietary requirements

3...Actively involved in the preparation, cooking and serving of food and beverages ensuring operational standards comply with the company’s policies and guidelines and statutory regulations.

4. Ensures that stock ordering and rotation is organized in an efficient and cost-effective manner. All food entering the premises is checked and to see its been stored at the right Temperature

5.Responsible for monitoring the catering budget, taking account of cost per cover calculations, as well as ensuring best value and quality of ingredients in consultation with the line manager. Work with in the constraints of the catering Budget.

6. Responsible for the Health and safety regulations including COSH and Food Hygiene are maintained and recorded in accordance with HAPPA standards

7. To maintain and update accurate records and files in all work areas, providing reports, statistics and information in line with guidelines.

8. To maintain an awareness of legislation, circulars and other information regarding

9. To undertake such other duties as may be required to fulfil the job purpose

Ordering food supplies, stock control, and monitoring of Meals provided and

Control procedures in respect of the kitchen.

10 Regular monitoring of Customers Wishes and choices must take place quarterly. People should be able to make choices about their diet

Where a person is assessed as needing a specific diet, this must be provided

11. To ensure that all kitchen equipment is Maintained and kept in good working order, if they require to be repaired this must be reported right away.

12. To keep up to date with current Developments and changes that may come from

The care quality commission or NHS

Footnote

This Job Description summarises the major responsibilities of the post. It is not intended to exclude other activities, nor future changes from the post holder’s responsibilities.

PERSON SPECIFICATION

No /

Selection Criteria

/ Essential/
Desirable
E/D / Means of Assessment
QUALIFICATIONS:
1.  / City and guilds 706/1 NVQ level 2 in food preparation / E / C
2.  / Intermediate or level 2 food hygiene certificate with Cater craft or similar award / E / C
3.  / Intermediate or level 3 food hygiene certificate with Cater craft or similar award / D / C
Experience
1.  / To have extensive experience of working in a customer focused environment with a variety of customer groups / E / A/I
2.  / Experience of preparing, freshly cooking meals gained within a professional kitchen environment. / E / A/I/S
3.  / Health & safety legislation including control of substances harmful to health (COSHH) and food safety standards. / E / A/I
4.  / Basic knowledge of dietary requirements relating to older people. / E / A/I
5.  / Good understanding of healthy eating and cooking to a budget / D / A/I
Knowledge and skills
1.  / Health and Safety practices including COSH and Food Hygiene / E / A/I
2.  / Able to work in a pressured environment and produce meals based on implemented menus. / E / A/I
3.  / Good oral and written communication skills / E / A/I
4.  / Flexible and innovative / E / A/I
5.  / Able to work as part of a team and individually / E / A/I
6.  / Marketing and promotion of services / D / A/I
7.  / Developing and implementing policies and procedures / D / A/I
8.  / Able to negotiate, influence, organize time and prioritise activities. / E / A/I
9.  / Experience of preparing different dietary Meals / E / A/I
Other Requirements
1.  / Customer Care and the delivery of quality services. / E / A/I
2.  / Understanding and respect the issues around confidentiality. / E / A/I
3.  / Ability to be flexible in hours worked / E / A/I
4.  / Attend training courses as and when required / E / A/I
5.  / Wear the correct cooks attire ensuring this is clean, and have good hygiene standards. / E / A/I

Method of Assessment

A Application form

I Interview

P Presentation

W Written ExerciseS Skills test

C Production of Certificates