Chef Manager As a chef manager you will be responsible for: • Observe and implement care that comply with the requirements under the Mental Capacity Act 2005 including the Deprivation of Liberty Safeguards amended 2008 • The Cook is required to provide nutritious meals under hygienic conditions and to be aware of and act at all times in accordance with current food laws and regulations • To offer choices, acknowledge Residents rights. • To plan food requirement and menus for The Home. • To prepare and cook foods according to the menu Residents’ wishes and establishment requirements at all times ensuring a balanced diet and cater for special diets [e.g. diabetic]. • To propose changes to the ‘set menu’ for variety. These must be discussed with the Management and all staff to be informed of agreed change. • To manage food stock requirements. • To ensure that food is used in date order and that all food is stored correctly according to manufacturers instructions and EEC Regulations. • To maintain a hygienic and germ-free environment at all times. • To provide cakes and other ‘special’ items when required. • To supervise other staff using or assisting in the kitchen. • To clean or supervise the cleaning of all areas, cooker, fridge, dishwasher, microwave etc. • Attracting new customers with your excellent service and quality food • Demonstrating a real passion for cooking and providing excellent service • Responsible for all the financial aspects of the business • Training and motivating staff • Building an excellent relationship with the client • Ensuring all customer requirements are delivered in line with the expectation The Ideal Candidate and desirable skills: • As a Chef Manager you will have experience of running a kitchen preferably within contract catering • A chef background but able to run an effective unit • A ‘can do’ attitude • Strong people management skills • Able to motivate staff and be a strong leader • Passionate about food • Excellent relationship building skills • Strong financial awareness of the business • Have very high standards both in presentation and Health and safety • Basic Food Hygiene Certificate • NVQ2 chef qualification, or equivalent • Experience of managing budgets
Posted on: Mon, 01 Sep 2014 11:13:47 +0000
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