Ringdufferin Nursing Home

Employer Location: Down
Phone Number: 02844821333
Email: adminringdufferin@mcareni.co.uk
Web: https://www.ringdufferinnursinghome.com/

Job description

Responsible for the ordering of goods and supplies, and preparation, cooking and serving of all meals for clients. Responsible for the seasonal variation of menus to take account of the individual dietary needs of patients and clients in agreement with the Registered Manager. Ensure goods are checked on delivery for quantity and quality, and in addition, particular attention to be given to the state of perishable foods including the use by dates. All delivered goods must be properly stored with strict attention given to stock rotation in date order. To be compliant with the Home Health and Safety at Work Policy together with COSHH requirements. Be aware of Fire Prevention and Evacuation Procedures and attend Fire Drills when requested. Ensure proper and safe storage and correct use of cleaning materials. Ensure proper procedures for waste disposal and waste bins are being properly maintained. Immediately report all defects in any equipment in use to the Registered Manager. Report all incidents and accidents to the Registered Manager. Report any medical condition which may occur from dealing with kitchen equipment or substances e.g. skin rashes or scalds to the Registered Manager without delay. Immediately report to the Registered Manager any infestations that may occur.

Responsibilities

• Responsible for the production and development of kitchen staff rotas, taking into account off-duty and leave arrangements, to ensure adequate staff levels.
• Have an understanding of modified diets and fluids for people with dysphagia needs. Ensure a high standard of hygiene and safety is practised at all times.
• Daily recording of fridge and freezer temperatures, with relevant information entered on the appropriate form. Ensure meals are served at the correct temperature and that meat products are probe tested during the cooking process.
• Purchasing fresh foods as required from nominated suppliers. Ordering frozen foods and, dry goods weekly from nominated suppliers.
• Check kitchen stocks on a daily basis to ensure adequate supplies are available and sufficient stock is ordered as appropriate. Accounting for all delivery invoices and receipts obtained.
• Ensure a high standard of cleanliness is maintained at all times in the kitchen and associated areas, and, to instruct kitchen staff in the proper and safe use of equipment and to ensure that protective clothing, footwear, gloves and hats are worn.

Skills and Qualifications

Essential Skills

• NVQ Level 3 Catering.
• Good communication and interpersonal skills. Good communication with management and nursing team to ensure delivery of safe catering services.
• Flexible approach to work according to the needs of the service.
• Understanding of confidentiality.
• Team player. Demonstrate commitment to team working and the development of others.