Detailed job description and main responsibilities

•    Communicate menu changes to staff and dietary information to patients and nursing staff. May be required to visit patients and discuss dietary requirements/complaints (in the absence of the head chef).
•    May deal with customer complaints in the restaurant
•    To produce a range of meals as per production schedules, to standard recipes and cooking methods, ensuring nutritional standards are maintained.
•    To ensure the correct economical use of raw ingredients to prevent over-production and food wastage, including the requisitioning of goods from stores.
•    To assess alternative courses of action with menu scheduling where required e.g. delivery shortfall, equipment breakdown etc.
•    To delegate and supervise Trainee Chefs and General Assistants to provide direction and support in the preparation and cooking for patients/customers, ensuring that methods, procedures and service times are adhered to and achieve the best use of manpower.
•    To assist, when required, with food service for patients and staff, ensuring continuity of service and maintain customer relations.
•    To produce function catering to specified menus and recipes to ensure high standard and constant quality of catering is achieved.
•    To ensure the correct storage of food is adhered to in accordance with the Trust’s Food Hygiene Policy to prevent food wastage and ensure correct stock rotation.
•    In the absence of the Food Production Manager or Head Chef to be responsible for the overall smooth running of the kitchen and security of the stock and department, dealing with contractors, NHS supplies and delivery personnel to ensure a continuity of service to customers.
•    In the absence of the Food Production Manager or Head Chef take responsibility for open up or locking the kitchen at the end of production ensuring all equipment is turned off.
•    Completion of Temperature Monitoring Records to ensure that all foods are stored, cooked and served at the correct temperature.
•    Maintain a high standard of cleanliness and hygiene throughout the department in accordance with the Trust’s Food Hygiene Policy and current legislation. 
•    To follow safety regulations and safe systems of work in the catering department to ensure compliance with Health and Safety Legislation.  
•    Adheres to all departmental SOPs as required.
•    To ensure catering assistants use equipment safely and correctly at all times.
•    Maintain work records and time sheets appropriately at all times.
•    To deal with Ward enquiries regarding patient meals.
•    To attend regular individual personal development review to identify personal development needs in line with the Trust’s aims and objectives.
•    Attend training as required and identified in personal development plans. 
•    As part of personal development programme participate in working groups involved in the development of patient and retail services, departmental procedures or user groups.