About This Role
To co-ordinate all aspects of kitchen and dining room operation, including but not limited to room service and special events, so that food is prepared to the agreed standard and served in the appropriate manner at all times.
Key Responsibilities
- To implement and supervise all aspects of kitchen control – menus, HACCP, company QCP’s, overall hygiene, cleaning schedules and waste control.
- To identify and liase with the Home Manager on recruitment needs.
- To supervise staff development using the available company resources to maximise their potential.
- To prepare food requirements and liaise with the Facility Manager, as requested.
- To prepare special diets for residents as directed the Facility Manager.
- To liaise with the Facility Manager in order to maintain the agreed stock levels of food.
- To ensure that all food is clearly labelled and stored properly in accordance with standard food and hygiene guidelines and the company’s kitchen working schedules.
- To implement and maintain an agreed cleaning schedule for the kitchen.
- To prepare stock takes at the end of each month.
- To ensure food orders and requisition orders reach our caterer or related supplier in a timely manner.
- To ensure food temperate records are kept at all times of receiving, storage and serving.
- To organise and control rosters for kitchen working hours.
- To work within agreed budget guidelines on staff costs and consumables and to co-operate in any action necessary so as to keep to budget.
- To be responsible for the smooth running of the Kitchen, dining room/dining areas and Kitchen Staff.
- To ensure that all dining areas are set up to the required standard and cleaning schedules are followed up accordingly at all times
- To ensure all Kitchen Staff abide by the company’s Uniform Policy at all times.
- To be responsible for completing kitchen related documentation as required by the Company, so as to ensure proper records of kitchen performance are maintained.
- To assist in the preparation of special event menus and costing – as directed by the Facility Manager
- To co-operate with requests from the Facility Manager and residents.
- To carry out all reasonable requests from management as required.
- To hold a valid food handling license recognized by the local appropriate authorities and ensure it is renewed when necessary.
- To suggest and give input in the setting up of better systems within the department, including but not limited to – menu suggestion, feedback from residents, relatives and staff
- To coach, guide and monitor all the kitchen team in their daily duties
- To adhere to all energy saving measures the company my adopt from time to time
- To be aware of any company audits standards and act accordingly following changes and/or improvements required.
- To attend appropriate training programmes/courses, where available, which will further improve existing knowledge, and to encourage staff to attend training sessions too.
- To adhere to instructions by the Facility Manager as required.
What We're Looking For
We are looking for