Job Overview Manage and coordinate the management of the catering area, dining room and all staff assigned to the area.
Ensure the highest standards of Health, Safety, Fire, Hazard Analysis Critical Control Points (H.A.C.C.P) and Infection Control are adhered to within the catering area at all times.
Establish and maintain relationships with residents that are based on respect and equality.
Reporting to The Person In Charge or delegated person.
To plan, prepare, cook, and serve nutritious, well-balanced meals that meet residents' dietary needs and preferences, in a clean, safe, and hygienic environment.
The Chef is responsible for managing food service operations, maintaining budgetary controls, and supervising all kitchen and dining room staff.
Key Responsibilities Menu Planning Meal Preparation Develop and maintain seasonal menus in consultation with management, residents, and dietitians (where appropriate).
Ensure menus meet a variety of dietary needs, including allergies, medical conditions, cultural preferences, and personal choices.
Display daily menus clearly, including allergen information as required.
Kitchen Staff Management Supervise and support kitchen and dining room staff, ensuring all food preparation meets hygiene, safety, and presentation standards.
Maintain a clean and safe working environment in compliance with HACCP and food safety regulations.
Organise kitchen staff schedules, ensuring adequate coverage for meal service.
Monitor food stock levels and place orders as needed, ensuring cost-effective purchasing within the allocated budget.
Reduce waste through efficient stock rotation and portion control.
Contribute to budget planning in coordination with management.
Communication Collaboration Maintain clear, professional communication with residents, families, and staff regarding meal services.
Respond promptly and respectfully to feedback or concerns related to food or dining services.
Work closely with nursing and care staff to accommodate residents' nutritional needs and preferences.
Compliance Continuous Improvement Ensure full compliance with GDPR in handling any resident-related dietary information.
Stay informed about current food safety legislation, nutrition best practices, and regulatory requirements.
Engage in ongoing professional development relevant to food safety, nutrition, and leadership.
Qualifications Relevant professional qualification in Culinary Arts or equivalent.
Minimum of 3-5 years' experience in a similar role, preferably in a healthcare or residential care setting.
Proven ability to lead and manage a kitchen team effectively.
Strong understanding of HACCP, food safety standards, and allergen management.
Experience with menu planning for special diets (e.g. diabetic, coeliac, texture-modified meals).
Core Competencies Adaptability: Able to adjust to changing dietary needs or kitchen operations as required.
Communication: Clear and respectful interaction with residents, families, and staff.
Teamwork: Works collaboratively with other departments to ensure a positive dining experience.
Leadership: Provides effective guidance and motivation to catering staff.
Attention to Detail: Ensures meals are prepared and presented to the highest standard.