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Essential –Qualified Level 2/3 Food Hygiene and DBS.

Background

To provide all catering services within day service, with particular emphasis on healthy eating and dietary requirements of people with specific health or cultural needs.

Key Responsibilities

* To monitor expenditure and ensure that the service provided is cost effective and within the budget set.

* To plan menus and arrange food purchasing.

* To ensure that food is presented attractively to encourage sales and that it is portioned correctly.

* To be responsible for maintaining a high standard of cleanliness in the kitchen and ensure good hygiene practices are observed throughout.

* To be responsible le for the security of the kitchen, dining and food storage areas including maintenance of adequate stock control records.

Qualifications and Experience

* Either City &Guilds 706/1/2, NVQ Level ½ in food preparation

* or equivalent.

* Knowledge of responsibilities under the food safety act and associated legislation.

* Knowledge of menu planning, which includes choice and food purchasing.

* Knowledge of issues in relation to health eating and catering for special diets.

* Knowledge of safe working practices.

* Appropriate experience in cooking for similar numbers.

* In menu planning and food purchasing within limited budgets.

* In record keeping, budget monitoring and stock control.

* Works efficiently and effectively and actively looks for ways of improving services and outcomes for customers.

* Works well with colleagues but also able to work on their own initiative.

* Shares the Council’s commitment to providing a safe environment for customers and staff and also treating all with respect and consideration

* Ability to make decisions and solve problems to meet operational targets, involving devising solutions and prioritising the resources available.

* Able to cook economical, nutritious, high-quality meals which meet service user’s needs