Head Chef Vacancy

Job summary

To  co-­ordinate  all aspects  of  kitchen  production  so  that  food  is  prepared  to  the  agreed standard and that time deadlines are met.


Key responsibilities 

• To implement and supervise all aspects of kitchen control e.g. menus, hygiene, health and safety, staff, cleaning and waste control.

• To identify and recruit all grades of staff under your control within the agreed guidelines.

• To supervise and develop staff using the available company resources, to  maximize their potential.

• To order catering consumables from current nominated suppliers in line with Company Purchasing policy.

• To have full understanding of H.A.C.C.P, to ensure all staff adhere to H.A.C.C.P and all documentation are completed and sighed are by the appropriate members of staff

• To complete monthly audits for kitchen reporting any finding to home manager

• To prepare menus for the nursing home taking into account the content, balance, colour and nutritional values, in line with agreed budget.

• To consult with residents on a regular basis to ensure that their needs and choices are being met.

• To prepare special diets for residents as directed by the nursing staff.

• To maintain the agreed stock levels of food.

• To implement and maintain an agreed deep cleaning schedule for the kitchen.

• To carry out stock takes at the end of each month.

• To implement four weekly rota.

• 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 assist in the preparation of function menus and costing.

• To  co-­operate  with  requests  from  the  Home  Manager  and  residents  wherever possible.

• To attend resident/relative meetings whenever possible.

• To carry out staff supervision adhering to home policies.

• To complete all staff personal development review.


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