Chef Grade Ii

Responsibilities & Accountabilities (in no particular order of priority) · Assist in menu planning & co-operation with new menus, methods and techniques

· Requisitioning of foodstuffs and materials when required.

· Preparation of both raw and cooked food.

· Cooking of food in conjunction with the rest of the catering team.

· Portioning and packing of both raw and cooked food.

· Rotation and allocation of foodstuffs.

· Labelling, chilling, storage, and regeneration of food.

· Record keeping

· Taking and recording of temperatures of foodstuffs, fridges and freezers in line with the Food Hygiene Regulations and in accordance with the HACCP system.

· Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard.

· Ensuring that the catering staff adhere to all the Food safety system.

· Ensuring efficient and economical use of materials and equipment.

· Adhere to specifications, standards and procedures while at work.

· Attending training courses and assisting in training when required.

· Provide assistance and advice to staff in packing/plating areas on portion size.

· To report to management immediately any accidents, fire, stock loss, damage unfit food and take such action as may be appropriate.

· To assist with special functions as required.

· Supervising, directing and managing staff in the performance of their duties in the absence of the Chef Grade I.

· Ensure total compliance with hospital and statutory standards, including health and safety

· Ensure an adequate knowledge of emergency action and plans, for example in the case of fire.

· Assisting with the arrangement of duty rota's.

· Responsible for implementing costs control measures aiming to achieve maximum

· utilisation of resources

· Ensuring that the kitchen and all stores are looked and secured prior to going off duty and be responsible for the safe custody of keys in your charge.