Overview
Reference
SS030424RL
Job Banding
Band 2
Location
118 Trafalgar Road Cirencester Gloucestershire GL72ED
Vacancy Type
Ad Hoc
Posted
April 3, 2024
Expiry
May 3, 2024
Salary
£17 -
£23 Per hour
Chef
On-going
Description

to carry out a spectrum of duties.

Manage the quality and hygiene of the food cycle from preparation through to delivery, ensuring that all aspects

of the service operates within organisational policies and procedures and complies with relevant regulations.

Consult regularly with the resident group regarding menus and to receive feedback.

Summary

Manage any special dietary requirements ensuring nutritional value whilst having responsibility for compliance with Allergen Regulations.
Manage stock orders and supplies to ensure that menus can be delivered or are adjusted in case of shortages and the kitchen works within the relevant budgetary levels and in accordance with the organisations policies and procedures.
Ensure local and legislative procedures are followed so that residents’ needs are met and are in accordance with food hygiene and safety standards.
Conduct and support the established risk assessments process, identify, and report any issues, ensuring safeguards are in the risk assessments and that equipment is kept in working order and used correctly so that a safe environment is maintained.
Manage the recruitment, performance, and development of quality staff to ensure that skilled staff are available to meet the needs of the service, ensuring compliance to all HR and L&D policy requirements.
Take ownership for the Food Safety Management System and be accountable for their team understanding it.
Assist with planning and preparing a varied set of menus that support the delivery of high-quality catering services that cater for individual needs, including special diets. Communicate, implement, and operate within company policies and procedures, ensuring application of good practice and legal compliance.
Manage stocks and supplies to ensure that menus can be delivered, and the kitchen works within relevant budgetary levels and in accordance with the organisations policies and procedures.
Ensure local and legislative procedures are followed so that service users’ needs are met and are in accordance with food hygiene and safety standards.
Identify and report any hazards and faults and make sure equipment is kept in working order so that a safe environment is maintained.
 

Requirements
Proof of Address
Transport
Immediate Start
Mandatory Training
Location

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