Head Chef

This role is all about co-ordinating all aspects of kitchen production so that food is prepared to the agreed standard and that time deadlines are met

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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 maximise 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, inline 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 reviews. xwzovoh

Skills & Experience Significant and relevant high cover kitchen experience
Day to day management of a kitchen team, including staff meetings
Proven competency in nutritionally balanced menu planning
Ability to cater for specific dietary needs
Efficient ordering and record keeping
Stock control
Working within a budget
Proven communication skills, both written and verbal
Strong organisational and planning skills
Self motivated, flexible and enthusiastic
Works collaboratively with others sharing ideas and information at all times
bility to maintain staff discipline and morale
Has the ability to delegate stretching responsibilities to develop people
Effectively builds trust with a consistent approach between actions and words
Has the ability to raise standards through innovation and new ideas
Will take responsibility for issues and resolve them.

Qualifications GCSEs (or equivalent) including English and Maths
Catering Diploma (City & Guilds/BTEC)
Health and Safety and Food Hygiene Certificates