Cook

COOK

To provide a qualitative standard of catering that meets the needs of each service user within the budget available.

• To be aware of and ensure implementation of all Health and Hygiene Regulations relating to the provision of a service of the highest standards.
• Effective menu planning that reflects a balanced diet, and incorporates the special needs of individuals where a specific type of diet is required e.g. diabetic, fat free.
• To ensure the cleanliness of all catering/kitchen equipment and appliances is of a high standard as required by Environmental Health Regulations.
• To ensure that the presentation of food is appetizing at all times, and the temperature is correct.
• Formation of a catering policy with the Home Manager that provides a quality service at all times.
• To implement a systematic process of ordering food/beverage supplies and addresses the ordering/purchase of these with minimum delay and in consultation with the home manager.
• To attend in service training and educational sessions as required.
• To ensure that the Fire, Health and Safety policies and procedures are known and implemented at all times both personally and by other catering/kitchen staff.
• To plan duty rotas for kitchen and catering staff in consultation with the Home Manager in a timely way.

The above job description is not an exhaustive list of duties and may change due to the needs of services we provide.