HealthJobsUK

Swydd ddisgrifiad a phrif gyfrifoldebau manwl

1. To contribute to providing a high quality catering service for patients, staff and visitors.
Prioritising and allocating jobs needed to be carried out.
2. To be responsible for providing a catering service to the patients, staff and visitors that 
meets their requirements in terms of quantity, presentation and variety as laid down by 
the Head Chef.
AFC Reference: FAC/0129OD
Job Title: COOK
Band: 3
Hours: 37.5 hours
Division/Service: Secure Division
Accountable to: Head of Facilities 
High Secure Services
Responsible to : Head Chef
2 of 5
3. To be accountable for ensuring the efficient and effective use of materials.
4. To be responsible for the preparation, cooking, delivery and service of meals for patients,
and hospitality. Responsible for menu planning, preparation cooking of meals for staff and 
visitors.
5. To undertake general duties in the Kitchen and associated areas – including the cleaning of 
premises and equipment.
6. To assist in the monitoring of temperatures of all fridges and freezers in accordance with 
current legislation and the Food Hygiene Policy. The Head Chef must be informed of any 
temperature variance or breakdown.
7. To be accountable for adhering to the Trust Policies, standards and monitoring systems.
8. To act as key holder for the department and ensure that the laid down security procedures 
are followed at all times. Responsible for signing off the tools knife and van keys for the 
department at the beginning and end of the shift. 
9. To be responsible for receiving and checking delivery of goods for temperature, quality, 
quantity and appearance. The Head Chef must be advised of any discrepancies.
10. To be responsible for reporting any noticeable faults i.e. electrical, mechanical or 
environmental to the maintenance provider or duty manager in the absence of Head 
Chef/Supervisor.
11. To ensure all food temperature monitoring sheets are completed daily.
12. To assist the Head Chef in the ordering of provisions, monitoring stock levels and reporting 
shortages.
13. To have the ability to resolve problems i.e. complaints from staff and customers. To act 
independently making decisions regarding Bistro Menu changes.
14. To have a good knowledge of special and therapeutic diets as well as religious, ethnic and 
dietary needs including Vegetarian, Vegan and Halal. Also have an awareness of food 
allergens acquired through training and experience.
15. Must be able to work unsupervised, organising their own day to day work plan, prioritising 
cooking times, procedures and working to meal time deadlines.
16. To undertake relevant induction/training modules and/or courses in relation to the post.
17. To assist with the induction of staff by demonstrating duties. Provide advice to other 
catering staff. Day to day supervision.
18. You may be required to support the catering service throughout Mersey Care and this will 
be done in consultation with the Head Chef.
19. Any other duties that may reasonably be required and that are commensurate with the grade.