MINIMUM QUALIFICATIONS: BASIC FOOD HYGIENE
ACCOUNTABLE TO: MANAGEMENT
Provision of a nutritious and balanced meal with special regard to EACH individual client for whom the meals are prepared. The duties listed below will be allocated at the level of responsibility of the post holder.
- Ensuring that the preparation, cooking and presentation of meals are of the highest standard and quality.
- Liasing with the Manager/Head Cook (as applicable) in respect of the following:
b) Meal times
c) Special diets – medical, social and/or cultural reasons
d) On-going staff training and appraisals
- Dealing with suppliers in respect of ordering all provisions. Ensuring that those provisions are of good quality and obtained at a cost that does not exceed the allocated budget.
- Responsible for portion control and ensuring waste is kept to a minimum.
- Accounting and control of all stock held on the premises; recording and doing stock checks on a weekly basis.
- Directing and supervising all subordinate staff in the kitchen and ensure all abide by the standards of dress and regulations.
- Responsible for the management and cleanliness of all kitchen and storage areas and that the hygiene standards meet the requirements laid down by the Environmental Health Department.
- You must be aware of and where necessary, instruct other kitchen staff, on the following:
a) Health and Safety at Work Policy
b) Fire regulations and procedures used in an emergency situation.
c) Dangers in a kitchen environment
d) Reporting of incidents/accidents in the kitchen/store rooms.
- Ensure confidentiality of information at all times.
- As the home is committed to the concept of a Quality Management System, all staff are to be aware of the ISO 9001/2008 system and take an active part in the development of the system including training to undertake various tasks in its implementation and operation.
- Undertake such catering and/or other associated duties as may from time to time be delegated.
CLEANLINESS AND INFECTION CONTROL
- All care home staff who have regular contact with service users have a responsibility to ensure that:
- There are clear procedures in place to prevent, detect and control the spread of infection
- Appropriate standards of cleanliness and hygiene are maintained among the staff, service users and visitors
- The premises and all equipment, medical devices and materials are maintained to the appropriate standards of cleanliness and hygiene.
- wash their hands regularly, including between seeing each and every service user where direct contact is involved, no matter how minor the contact, after handling any body fluids or waste or soiled items, after using the toilet and before handling foodstuffs
- treat every spillage of body fluids or body waste as potentially infectious and wear protective gloves and aprons and use disposable wipes when cleaning such a spillage
- help to keep the home clean and tidy and to identify to the care home manager any areas which fall below acceptable or safe standards of cleanliness and hygiene
- report immediately any injury involving a potentially infected needle or sharp or any “splash” incident involving blood or bodily fluids.
- on no account attempt to wash and reuse disposable single use protective gloves
- wherever food is prepared, handled, stored or served, employ the highest standards of hygiene at all times
- always inform their managers if they are unwell with suspect food poisoning, diarrhoea, vomiting or any other infectious disease
- ensure that soiled articles of clothing and infected linen are not carried through areas where food is stored, prepared, cooked or eaten
- wear a clean, properly laundered uniform for each shift
- co-operate with any waste segregation process implemented by the home – including the segregation of domestic and clinical waste.
This job description is intended to give a broad outline to the function and responsibilities of the cook and may be updated at regular intervals.
A job description is not rigid but acts as a guide to the functions of the post holder.