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Job description

The post holder will primarily deal with the preparation, cooking, dispatch and service of all dishes served on Trust premises as determined by approved menus and in accordance with Food Safety Management System. The post holder will be expected to complete varying hours of duty to meet the requirements of the department: covering sickness, holidays and weekends etc. Furthermore, the post holder will be required to assist the Head Cook in the overall management of their assigned posting and commit to the provision of service delivery to patients, clients, staff and visitors. Please see employer website for full job details & person specification.

Responsibilities

• The preparation, cooking, dispatch and service of all dishes in line with menus and in accordance with Food Safety Management System.
• Daily requisitioning of provisions used in their particular section.
• Responsible for stock taking in the absence of Head Cook.
• In line with Food Safety Management controls; daily checking of stock, cooked foods etc. Ensure temperature of refrigerators and deep freezers are managed.

Skills and Qualifications

Essential Skills

• Minimum 2 years cooking experience within a commercial catering facility AND NVQ Level 2 in catering or equivalent AND CIEH Level 2 Food Safety.
• OR Minimum 3 years cooking experience within a commercial catering facility AND CIEH Level 2 Food Safety.
• Candidates must be willing to undertake Level 3 Food Safety.
• Have a working knowledge of Allergens and Dysphagia.

Further Information

Salary: £24,937 - £26,598 per annum pro rata.