Cook
Job description
Cook at Kirk House..
Responsibilities
- You will provide a menu offering choice, seasonality, creativity, presentation and, above all, a food offering that is nutritious and high on quality.
- You will provide a food service which meets the expectations and requirements of our residents
- You will manage service times, providing a range of choice for breakfast, lunch and dinner to suit all palates, dietary requirements, digestion.
- You will manage the kitchen to a high standard ensuring compliance in terms of hygiene and quality with specific responsibility in maintaining external standards/regulations
- You will manage the kitchen to budget, taking into account stock control; portion control; minimisation of wastage; You will ensure that all appliances are fully functional and safe and report any faults to BCM Estates.
- You will manage a staff team ensuring that they are fully aware of kitchen procedure in terms of hygiene; quality; stock storage & rotation; cross contamination.
- You will ensure that a robust records management system is in place (eg) temperature; cleaning rota; stock; use by dates etc.
- On occasion, you may be required serve food to residents.
Skills and Qualifications
Essential Skills
- 3-years experience of working in a busy kitchen, delivering 50 plus covers with responsibility for setting menus, purchasing, stock control.
- CIEH Level 3 in Food Safety or equivalent
- Demonstrable experience in: Managing a budget, managing a staff team, managing compliance
Desirable Skills
- HND/Third level qualification in Catering / Professional Cookery /food related discipline
- Working knowledge of using Microsoft Word; Outlook
Further Information
Work time - Rota to be confirmed.
- Vacancy ID
- 1602121
- Job ref.
- 23/KHC/5
- Job Sector
- Hotel and Catering
- Area
- Belfast
- Location
- Belfast
- Salary
- £11.00 per hour.
- No. vacancies
- 1
- Contract Type
- Permanent
- Weekly hours
- 35
- Published date
- 07/06/2023
- Closing date
- 26/06/2023
- Worktime
- Rota to be confirmed.
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