Weekend Supper Cook

Weekend Supper Cook

Accountable to: The Chairman and Directors of B&M Care

Report to: The Manager/Head Cook/Deputy Manager/Assistant Manager/Team Leader

Hours:

• Sat & Sun(every other weekend)
• 12 Hours total (6 hours per day13:30 to 19:30)

Main Responsibility:

To assist the Head Cook to prepare meals for the residents who have a variety of complex conditions such as Dementia, Diabetes, allergies and nutritional needs. To produce meals which are nourishing and well-presented in line with the needs of the residents in the home. To work in line with the B&M Rose Model of Dementia Care.

Duties to include:

• To converse with and take personal interest in the residents in order to be fully aware of their personal likes and dislikes. Flexible can do attitude. Willing to support and cater for homes functions & festive occasions when required.
• To be mindful that meal time is one of the highlights of the residents day and melas should be delivered in such a way that respects and promotes this.
• Supporting the Head Cook by being accountable for food standards and meeting health & safety regulations.
• To also support the Head Cook in ensuring all practices are of a high standard including the cleanliness and hygiene of the kitchen.
• To cater for the special diets of individual residents taking into account their allergies, nutritional needs, complex diagnoses and medical history.
• To cater for the special diets of individual residents.
• Keep up to date with the latest techniques with regards to cooking for residents, together with those which entail de-frosting and re-heating.
• To maintain all records relating to the efficient running of the kitchen on a daily basis
• Monitor and ensure that stock is available to the general rules of hygiene.
• Ensure that the cooking and preparation area is clean and tidy and conforms to the general rules of hygiene.
• Audit the cleanliness of the kitchen and support the kitchen team as needed.
• Be aware of the rules of Health & Safety at work in relation to kitchen practice.
• Be aware of the location of fire blankets and fire extinguishers in the case of fire, and how to use them.
• To assist the Head Cook to compile seasonal menus with residents, senior staff members and families that are varied, and consist of meals that will be suitable for each residents needs.
• To undertake courses to develop self and keep abreast of legislation.
• To assist the Head Cook in the delivery of excellence in relation of meal times and dining room experience.

Skills, Characteristics and Experience

Essential:

• Experience and understanding of managing a budget within company expectations.
• Hold a Food Hygiene Certificate Level 2 or above.
• Ability to lead and support a team, to be a team player.
• Ability to effectively communicate with different departments.
• To uphold confidentiality at all times.
• Ability to be adaptable to changes of menu at short notice to meet individual residents wants and needs.

Desirable:

• To hold a clean full UK driving licence.
• Previous relevant experience preferably within the care sector.
• Flexibility to assist and support other care homes if required.

The duties listed above are the basic tasks expected of an Assistant Cook in the normal course of their duty, but you need to recognise that there may be some variations on occasions together with the expectancy of some flexibility.

This job description may be changed or varied according to the future needs of the residents or the changing trends of care.

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