Detailed job description and main responsibilities

The post holder will prepare, cook and present food for patients, staff and visitors at breakfast, lunch, dinner and hospitality services following the agreed recipes and standards set by the Trust and will ensure that all work undertaken is in line with Trust and legislated health, safety and security policies and procedures

Whilst maintaining a healthy, safe and secure working environment, as a Retail Catering Chef you will:

· Assist the Back of House Supervisor with menu planning and menu development.

· plan the production of special diets in accordance with standard recipes as advised by ward-based teams and Trust Dieticians on request.

· Advise staff/ patients/ clients of menu changes and dietary information.

· Provide competent advice to patients/ staff and visitors on allergy and food intolerance queries.

· carry out all tasks with due regard to Health and Safety, food safety regulations and all legislation.

· to plan and prioritise cooking methods, time and procedures and recognising new menu or menu changes at short notice.

· ensure that your area of work is clean and tidy at all times.

· ensure correct materials and methods are used at all times and that all equipment is kept clean and in good working order.

· report faulty machinery/equipment immediately.

· ensure utilisation of food, materials and equipment is carried out in an efficient manner.

· ensure all food goes out to patients, visitors and staff at agreed times.

· ensure that the correct use of the recipe file and assisting in its review and compilation is carried out as required.

· accurately record all food wastage and report to Back of House Supervisor or Retail Catering Manager as applicable

· check dates on food and dispose of any food which has expired its use by or best before date.

· complete and record all cleaning and temperature records as required.

· assist the Back of house Supervisor or Service Manager in identifying staff in need of support to ensure they are able to carry out their role effectively.

· assist the Back of house Supervisor and Retail Catering Manager in the delivery of day-to-day objectives and targets for the retail catering service.

· develop and maintain effective working relationships within the Trust.

· deal with any incidents or complaints received speedily and effectively.

· act at all times in a professional manner, providing a helpful, friendly and welcoming service and environment.

· maintain a clean, neat and tidy appearance, complying with uniform and hand care guidelines and high standards of personal hygiene.

· Individual would need to operate within the health, hygiene, food preparation and cooking procedures.

· participate as required, in regular team meetings, performance reviews, toolbox talks, return to work discussions and co-operate with accident and other investigations.

· engage in the process to identify personal development and training needs and attend agreed training programmes.

· report immediately, to the line manager and/or other appropriate person any faults or defects to Trust equipment or premises, especially those which could be dangerous.

· complete and record all cleaning and temperature records as required.

This job description indicates the main functions and responsibilities of the post. It is not intended to be a complete list. You may be required to undertake other duties from time to time as we may reasonably require.

You will be required to maintain compliance with all statutory and mandatory training requirements.