Chef, Qualified

• To be passionate about the delivery of and creative in the delivery of safe, wholesome nutritious food that caters for the preferences and needs of all our residents.
• To act at all times in a professional manner to residents, visitors and staff within the home.
• To attend appropriate training sessions to further knowledge, skills as deemed necessary by your line manager
• To help maintain a safe environment for staff, residents and visitors, through awareness of health and safety policies and by attending health and safety training as required.
• To be IT literate and maintain accurate records on internal systems as required.

• Ensuring that ones personal demeanour, attitudes and interactions are at all times professional in approach
• Presented in the full company uniform at all times
• Maintaining a high degree of personal hygiene
• Presented in Personal protective Equipment (PPE) where applicable
• Practice and promote Nursing home guidelines on hand washing and Infection Control to protect oneself and others
• Adherence to guidelines on Absenteeism Lateness and sickness

• Food preparation and production to the agreed meal plan with consideration for all residents dietary requirements
• Adherence to the safe storage and use of all food and cleaning products
• Checking and recording incoming goods to verify quality and quantity
• Compliance with HACCP guidelines as directed by the Head Chef ensuring all work practices are in line with regulations
• Meeting agreed time lines in food preparation and production
• Ensuring waste is to a minimum
• Rotate where necessary to meet the catering demands of the role

• Adherence to precautions identified in the infection control policy
• Attending to any spillages to avoid any accident
• Assisting in the disposal of clinical waste in line with Nursing home policy
• Application of ‘Manual Handling’ Techniques as trained
• Compliance with fire safety regulations
• Compliance with the Safety statement
• Ensuring the work area is a safe environment for residents and visitors
• Familiar with the Health and safety at work Act 2005
• Compliance with H.A.C.C.P guidelines and all ‘Food Safety’ best practices
• Adherence to all national and local health and safety policies and guidelines
• Carry out practical duties only when competent to do so
• Assisting in the hygiene of equipment such as hoists, call bells and chairs
• Reporting any defects in equipment

• Directing any queries regarding residents welfare to the Nursing staff
• Working as part of the team
• Attending Department meetings as required
• Aware of all internal memos and directives by management
• Attending the six monthly communication meetings
• Communicating any grievances with line management
• Maintaining an open and honest relationship with all departments including the kitchen, Activities, Maintenance, finance, Human Resources and Owners

• Attending mandatory training and other training as directed
• Attending probationary meetings in the first 6 months of service with the nursing home
• Attending six monthly appraisals with the Line Management
• Aware of all policies and any changes or amendments that are made to the nursing home policies
• Contributing to own personal development and attending training and development where needed

CareChoice