ACCOUNTABLE TO: Home Manager
Purpose of the role
- To provide a nutritious and balance diet consistent with the individualised needs of the residents
- To cater for specialised diets consistent with the residents plans of care.
- To Ensure meals are well presented and unhurried to a high standard of catering hygiene.
- To keep food free from harmful bacteria and disease
- To be responsible for the kitchen assistant within the Home, and ensure they are performing their duties correctly.
Principal Duties and Responsibilities
- Responsible for overseeing all duties of the kitchen staff.
- Make up duty rotas for kitchen staff.
- Responsible for kitchen staff training & supervision.
- Attend weekly meetings with the Home Manager to discuss all the above and any complaints on food presentation and catering issues.
- Regularly checking that suppliers’ prices are competitive.
- Liaise with care staff to ensure optimum interaction between care and catering service.
- Visit residents daily to ensure quality of service.
- Maintain highest possible food safety award.
Staff Personal Standards
- Appropriate clothing must be worn in the kitchen, e.g., hat, apron etc.
- Long hair must be tucked under a hair net or tied back.
- A clean uniform must be worn daily, and a plastic apron used if deemed necessary.
- Rings, watches, necklaces, and earrings must not be worn.
- Nails must be clean, short, and free from nail varnish.
- Neither outdoor clothing nor outdoor shoes must not be worn in the kitchen area – change into uniform at work
- The wash hand basin must always be used for washing hands – NOT the food or dish sink. Hands should be washed with soap in running water.
- Smoking and eating is allowed in designated areas only.
- The Food Hazard Analysis must be always adhered to – this prevents problems occurring in the kitchen area.
- Inspect all food on receipt for freshness and date before storage.
- Store food as directed on the label.
- Report any defects immediately.
- Do not store food in contact with water or non-edible ice.
- Allow air circulation between foods.
- Store cooked/uncooked foods apart to stop cross contamination.
- Cover and label all containers.
- Check temperatures regularly:
– dairy produce 4°C
– fish and meat 1-4°C
- Store dry foods at least 45cm off the floor.
- Do not store food under sewer or water lines or against damp walls.
- Store cleaners and other poisons well away from all food
- All containers must be closed and labelled.
- Freezer temperatures range between –22°C or –18°F
- Cover and seal food well to prevent freezer burn.
- Defrost the freezer(s) when necessary and store items in another freezer during the defrosting process.
- Handle plates and bowls from the bottom
- Do not re-use single service utensils.
- Keep condiments covered.
- Prepare food as near to the serving time as possible.
- Ensure all cleaning rotas are completed daily and signed for by staff completing them.
- Must hold a Basic Food Hygiene Certificate as a minimum qualification.
- Liaise with the person in charge regarding special diets.
- Plans cook and work to set four weekly menus.
- Order food as appropriate, within agreed budgetary constraints.
- Retain samples of prepared food for 72 hours then dispose of
- Attend mandatory staff training lectures.
- Ensure the temperature charts for the freezers, fridges and hot trolley are updated and any fault is reported immediately.
- Keep a monthly diary of what is served, as changes sometimes occur due to inconsistency of supplies. The diary also ensures a record is kept regarding the nutritional balance, which must be maintained.
- Scrape and rinse dishes well before washing. Familiarise yourself with and understand the operating manual for the dishwasher.
- All dishes must be dishwasher dried or air-dried – never wipe dry with cloths.
- Cups and glasses should be stored face down, utensils with their handles facing out. Report damages and breakages to the person in charge and do not use cracked or chipped crockery.
- Wash food thoroughly in the correct sink and wash hands after cleaning foods. Keep washed and unwashed foods separate.
- Use colour coded chopping boards and knives.
- Clean and sanitise utensils between processing different foods.
- Thaw frozen foods only.
– in a fridge at 1-4°C
– under fresh running water at 21°C
– in the microwave if food will be cooked immediately
- Cook food to a centre temperature of above 70°C. Use a probe thermometer to test the centre temperatures. Roast joints should be no bigger than 6 lbs in weight.
- Cool and re-heat foods as seldom and as quickly as possible
- Keep food hot or cold.
- Keep hands out of food and off eating surfaces.
- Do not use edible ice for storage.
- Store serving utensils properly between servings.
- Do not re-use unwrapped food.
- Check temperatures regularly.
The above key result areas are considered to be a broad representation and not necessarily a comprehensive list. Additional responsibilities will be agreed from time to time as the needs of the Home dictate. Any major variation to the key tasks will be the subject of discussion and agreement between the post holder and the Management.
Part-time hours: 27.5 per week
Job Types: Part-time, Contract