Job Description

You will be able to find a full Job description and Person Specification attached within the supporting documents or please click Apply now to view in Trac To prepare all types of hot and cold food to include special or therapeutic diets. To ensure that all food is chilled/frozen in the prescribed manner after cooking and that all food is placed into the correct storage. To ensure that all ingredients are used in accordance with planned production, portion size and weight chart, standardized recipes and correct cooking methods. To work to planned production schedules in accordance with the Production Manager instructions.

To ensure that all instructions issued relating to the correct procedure for handling and storing of food for the Cook Freeze/Chill Systems are observed at all times. The correct recording of any information relating to the use of the Cook Freeze/Chill System i.e. marking foils, weight of food in foils etc. are carried out in the correct manner To adhere to the standard recipe book set down for CPU for all recipes used.

To ensure that the Hazard Analysis Critical Control Points Policy and Legislative Practices are observed and that all cooking processes are carried out in a clean and hygienic manner and to wear protective clothing at all times. To report all defects of equipment immediately to the Kitchen Superintendents. To attend training sessions as and when necessary by the Production Manager. To clean and store equipment, provisions, crockery, cutlery and utensils in a safe and hygienic manner.

Periodic cleaning of areas in accordance with department schedules and specification, tasks to include wall washing etc. To document and complete temperature forms as required by Legislation. To ensure that all documentation duties and procedures are maintained for efficiency and accuracy i.e. temperature of food and equipment.

To observe and maintain the highest standards of personal hygiene, confidentiality, courtesy and consideration to all staff. To ensure segregation and prompt removal of waste to designated collection points, in accordance with the University Health Boards Safe Waste Handling Procedure. To ensure all equipment is maintained and cleaned in the appropriate manner. Report any maintenance problems to the Catering Supervisor immediately a problem occurs.

To attend all relevant staff meetings and training sessions as required by the General Manager or Health Board to meet Health & Safety and Legislative requirements. The duties of this post are flexible. It is an outline of the main duties and will be reviewed periodically. Changes may be made to cope with demands of the service.