Detailed job description and main responsibilities

DUTIES AND RESPONSIBILITIES 

The shift patters are to cover early, middle and late shift ranging from 6am to 7pm on a rota basis including some weekends and bank holidays.

• Responsible to the Head Chef / Kitchen Manager for day-to-day duties, consultation, information, and direction or approval as appropriate.  Responsible to the Catering Manager for all employment related responsibilities including work performance and conduct.

·         Ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.

 ·         Preparing, cooking and serving of all types of foods that are nutritious and appetising and meets patients' medical and cultural needs including, for example special dietary needs, gluten free, low fat, soft food, halal and vegetarian in accordance with Quality Standards, Standardised Recipes and Food Safety controls.

·         Using commodity supplies and ingredients in correct proportions and stock control rotation and being attentive to accuracy in the preparation, production and issue of all food items, with particular care given to consistent quality and portion control.

·         Ensuring food produced is correctly cooked to achieve optimum nutritional standards and that meals are attractively presented and served at good appropriate temperatures.

·         As applicable to task, completing all associated HACCP (Hazard Analysis Critical Control Points) documentation and reporting to Kitchen Manager / Senior Chef regarding any items which are not of a satisfactory standard.  Ensuring that all food items needing refrigeration are date coded and correctly stored without delay as per Food Safety policy

·         Minimising waste through economical and correct use of all materials.

·     Strictly complying with codes of practice for general and personal hygiene.  Knowing the correct procedure and complying with catering staff responsibility to report any sickness or diarrhoea prior to commencing duty.  Being correctly / cleanly dressed when on duty and in compliance with uniform policy and rules regarding jewellery, watches, hair, beard control etc.

·         Correctly using and ensuring proper interim cleaning between uses of any utensils, equipment, or item of plant or machinery, to a high standard of hygiene.

·         Being aware and complying with food separation systems E.g. separate storage, use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.

·         Being aware of and following the Health and Safety procedures of the Catering Department and of the Trust.

·         Meeting personal responsibility, for one’s own safety and safety of colleagues, through proper personal conduct and safe working practices.

·         Warning colleagues, and reporting to section Manager/Supervisor, of any identified potential risk e.g. defective equipment. 

·         Reporting immediately or as soon as possible any accident to one’s self or observed involving others, to the section Manager / Supervisor.

• Liaising with Restaurant and Patients' Meals Service Supervisors to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. I.e. checking to confirm that food quality, presentation and temperature meets with department standards.

·         To attend all training courses that is required to enable you to adhere and comply with all codes of practice and legislation presently in force.

·         To be responsible for your own Health and Safety and that of other people is adhered to, in line with the Catering department and Trust policy.

·         Meeting personal responsibility, for one’s own safety and safety of colleagues, through safe working practices.

·         Highlighting any potential risk e.g. defective equipment and ensuring appropriate reporting for repair or correction.

·         Immediately reporting any accident as appropriate in line with Health & Safety Policy.

·         Supporting the marketing objectives of The Restaurant to ensure sales are maximised and that the food service provided is of a good quality.

·         Monitoring and controlling quantities of meals issued to wards and departments, and in particular taking action as required to ensure controls in production and portioning to avoid wastage.

Personal

The Chef must have a can-do attitude and work well in a large team. 

They should be physically fit to meet the needs of the service.

This is not an exhaustive list of duties and responsibilities, and the post holder may be required to undertake other duties which fall within the grade of the job, in discussion with the Manager.

• The post holder is expected to comply with all the relevant Trust policies, procedures and guidelines including those relating to Equal Opportunities, Health, and Safety, COSHH and Confidentiality of Information

As applicable to all NHS staff under the 'Agenda for Change', Chef must be committed to applying a partnership approach to adopt new ways of working which best deliver the range and quality of service required, in as efficient and effective a way as possible, and organised to best meet the needs of customers.

Additional information

BTH is part of the Lancashire & South Cumbria NHS Collaborative, therefore all roles will be required to support system wide working across the Lancashire & South Cumbria regions.  Catering are part of OneLSC  Lancashire & South Cumbria) and as such come under East Lancashire Trust

Values

BTH are committed to fostering a positive and inclusive work environment where every individual is respected, valued, and supported. We recognise that our greatest asset is our people, and we strive to attract and retain professionals who embody our core values. To address previous challenges and promote a culture of excellence, we are seeking individuals who align with our renewed commitment to these values:

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