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ob purpose & context:
To prepare, deliver and serve freshly cooked meals to meet with Food Safety, Healthy Eating Standards, Council andschools, centres and adult social care policies, procedures and guidance.
Food production, portion control, presentation and service to accommodate service requirements within timescales and to agreed standards.
Check deliveries and store all goods as stated in HACCP and Food Safety policies including stock rotation.
Ensure attention is paid to following menus and any religious or dietary needs of service users.
Accountabilities:
- Food production, portion control, presentation, and service to accommodate service requirements within timescales and to agreed standards.
- Order goods and contact approved suppliers.
- Check deliveries and store all goods as stated in HACCP and Food Safety policies including stock rotation.
- Ensure attention is paid to following menus and any religious or dietary needs of service users.
- Apply Council Values and abide by all relevant policies and procedures in particular those relating to Safeguarding, Equality and Diversity, and Health & Safety
Skills, knowledge & experience:
- Portion control, preparing, cooking delivering and serving meals to maintain the settings high level of service delivery
- Good interpersonal and communication skills, including face-to-face and telephone skills
- listening actively, asking questions, clarifying points and checking understanding
- Dealing positively with difficult and challenging people
- Demonstrating an ability to work as part of a team
- Working on own initiative and adhering to strict timescales
- Competence in the use of commercial catering equipment
Qualifications & training:
- Basic Food Hygiene
- A QCF/NVQ, qualification, or equivalent, in Catering/Hospitality
- An understanding of the delivery of catering services
- Enhanced DBS
Hours Available
- The hours would be dependant on various requirements7.30am -4.30pm, 7.30am - 5.00pm, 8.00am -5.00pm. Usually, 8 hours with a 1 hour unpaid break, a total of 9 hours in the unit, but paid for 8.
- Cooking traditional style food, home style baking, to include a cooked breakfast, mid-morning snack, lunch, mid afternoon snack, and evening meal, and supper which is usually left ready aCare team to facilitate.
