An exciting opportunity for the right candidate! Trinity Care, a leading nursing home group, is currently recruiting a Floater Chef – Leinster Area.
Key Responsibilities
Produce and present food to an agreed high standard and specifications, through the effective and efficient utilisation of all resources.
Be fully responsible for consistently ensuring full compliance with all aspects of the H.A.C.C.P. system within Nursing Homes and implement any new developments or recommendations as required.
Prepare both raw and cooked food.
Cook and present food in accordance with specific dietary requirements.
Decant, portion, and pack both raw and cooked food.
Maintain food costs, disposable and chemical costs, ordering, stock rotation, and allocation of all foodstuffs and D&C, minimising wastage.
Label, chill, and store food in accordance with the Food Safety Policy.
Communicate regularly with Residents, adhere to their specific food plans, and address their needs.
Keep the Don and Group Catering Manager informed of any issues in a timely manner.
Prepare a minimum of three 4‑week cycle menus and allergen listings for the year.
Adhere to the Nutritionist’s report.
Regenerate and service food.
Maintain up‑to‑date and accurate recording of H.A.C.C.P. records.
Provide training and induction.
Record payroll within the budget framework and any additional hours on T.M.S.
Maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard.
Ensure efficient and economical use of materials and equipment.
Adhere to specifications, standards, and procedures while at work.
Consistently practice all hygiene, cook–chill, and health and safety procedures.
Report mechanical defects and needs for repairs.
Take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein.
Effectively manage and develop your team.
Report immediately any accidents, fire, stock loss, damage, allegations, unfit food and take appropriate action.
Provide assistance and advice to staff in packing/plating areas on portion size.
Conduct monthly stocktaking and prepare monthly CPL and stock reports.
Check the quality of goods received as per specification.
Liaise with user groups on menu compilations and the provision of services.
Participate in training courses as and when required.
Stay aware of modern developments in the industry and assist in their introduction where necessary, including changes in food trends.
Achieve consistent ‘best in the class’ results in the internal Quarterly Audits, E.H.O., E.I.Q.A., and H.I.Q.A. and external audits (e.g., Cater Care Ltd.).
Develop and seek ways to improve your skills and lead the Kitchen Team.
Perform any other duties relevant to the post as allocated by the Group Catering Manager.
Be able to travel between different nursing homes.
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