Position: Chef Grade II Contract: Permanent Hours: 19.5 hours per week including weekends Salary range: HSE Consolidated pay-scale 1st February **** Reporting to: Catering Officer/Catering Manager *** Full Job Description Attached *** ESSENTIAL SKILLS: Have obtained a Professional Cookery award at minimum Level 6 on National Framework of Qualifications (NFQ) or equivalent maintained by the Quality Qualifications Ireland (QQI) Have a minimum of three years' experience as a trained Chef.
Have a Primary course in Food Safety minimum QQI Level 2 and be able to demonstrate a working knowledge of HACCP.
Have experience of cooking for a large number of people.
Have excellent interpersonal and communication skills.
Have the ability to work on own initiative, prioritise and manage a number of issues simultaneously and demonstrate attention to detail Have the ability to undertake the physical demands of the role.
Be motivated and able to identify potential difficulties and formulate solutions.
Be free from any defect or disease which would render him/her unsuitable to hold office and be in a state of health as would indicate a reasonable prospect of ability to render regular and efficient service.
DUTIES AND RESPONSIBILITIES: The successful candidate will carry out the following duties.
Please note this list is not exhaustive and additional duties may be required but will be discussed in detail with the line manager.
JOB OVERVIEW To assume responsibility for the preparation, production & presentation of food in the catering department to the highest standard To adhere to legal guidelines of allergen & food safety law Preparation of both raw and cooked food Cooking in accordance with HACCP requirements (ISO 340:****) Rotation and allocation of foodstuffs Labelling, chilling and storage of food Ensure that all relevant documentation is completed clearly and accurately To assist with special functions when required To arrive on duty at the correct time, adhere to ISO340: **** guidelines in relation to jewellery, uniform and nail varnish etc Prepare special diets and modified meals as required To maintain a high standard of personal hygiene and appearance Comply with the Hospital uniform, sick leave and safety policies.
Take direction and guidance from CMT in relation to all duties and human resource issues at all times, and to be fully versed and to fully comply with the hospital policies and procedures as per HR manual Actively participate and co-operate fully with all training programmes as directed by management Co-operate with speech & language (SLT) and dieticians to ensure dietary needs of all patients are met.
Demonstrate the ability to work independently as well as part of a team and to make positive contributions to that team.
Demonstrate the ability to evaluate information and solve problems in a timely manner.
Notify CMT of any faulty equipment, building or equipment repairs, maintenance requirements & requests for personal protective equipment or light equipment.
To report to CMT any incidents of fire, loss, accident, damage, unfit food or complaints and to take such action as may be appropriate Reporting of all accidents to catering staff or third parties arising out of the performance of duties by the by the catering staff To hand in all lost property to a member of CMT on duty.
To be responsible for keys while in your possession.
To take all necessary steps to ensure maximum safety for yourself and your colleagues To adhere to break times as set out by hospital management To ensure the correct use of cleaning agents on all surfaces and in line with the hospital Health & Safety policy To ensure that all preparation areas/ distribution/ ward areas / main kitchen / staff canteen is kept clean and tidy.
To ensure timely delivery of catering requirements as requested Assist with deliveries when required and ensure information is recorded on the goods inwards record (date, company, item, temperature, batch etc...) when required and placed in to appropriate storage To record & sign the temperatures of all equipment in your assigned area twice daily in the relevant temperature record Probing and recording of food temperatures at lunch and tea services, in accordance with SOP 9 – using and calibrating Temperature Probe.
Assist in the service of meals in the canteen Meals to be served to staff in a professional and courteous manner and in compliance with HACCP and food hygiene regulations Demonstrate a friendly and co-operative attitude towards staff & visitors Deal with staff and visitor queries in a courteous, effective and efficient manner Maintain a flexible approach to the performance of duties and rosters as specified.
To perform duties efficiently, effectively and economically and in line with the best practice or as directed by Management.
To perform such other duties appropriate to the post as may be assigned from time to time by Management.
Self-motivation, commitment and enthusiasm and the ability to work calmly under pressure The ability to be an effective ambassador for the organisation.
OTHER REQUIREMENTS SPECIFIC TO THE POST The post holder may be required to perform other duties as appropriate to the post, which may be assigned to him/her from time to time, and to contribute to the development of the post while in office.
This job description will be subject to review in the light of changing circumstances.
It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals work.
The duties and responsibilities detailed above reflect the present service requirements and may be subject to review and amendment to meet the changing needs of the service.
Short listing may be carried out on the basis of information supplied in your Application Form.
The criteria for short listing are based on the requirements of the post as outlined in the 'eligibility criteria' and 'skills, competencies and/or knowledge section of this job specification.
Therefore, it is very important that all experience is outlined in light of those requirements.
Failure to include information regarding these requirements may result in you not being called forward to the next stage of the selection process.
Please note this competition can be closed early in the event of large volume of applicants.