Chef

Position: Chef Grade I

Contract: Permanent

Hours: 78 hours per fortnight including weekends

Salary range: HSE Consolidated pay-scale 1st March 2025

Reporting to: Catering Officer/Catering Manager

*** Full Job Description Attached ***

ESSENTIAL SKILLS:

• Have obtained the London City & Guilds Examination No. 706/1 & 706/2 or NCCB or Higher Certificate in Culinary Arts or such equivalent qualifications.
• Have a minimum of three years’ experience as a trained Chef.
• Be able to demonstrate a working knowledge of HACCP.
• Have experience of cooking for a large number of people.
• Have excellent interpersonal and communication skills.
• Have the ability to work on own initiative, prioritise and manage a number of issues simultaneously and demonstrate attention to detail
• Have the ability to undertake the physical demands of the role.
• Be motivated and able to identify potential difficulties and formulate solutions.
• Be free from any defect or disease which would render him/her unsuitable to hold office and be in a state of health as would indicate a reasonable prospect of ability to render regular and efficient service.

DUTIES AND RESPONSIBILITIES:

The successful candidate will carry out the following duties. Please note this list is not exhaustive and additional duties may be required but will be discussed in detail with the line manager.

JOB OVERVIEW

• Flexibility is a requirement of this role and the appointed person must be prepared to undertake such other duties as assigned to them from time to time by the Catering Manager or other Hospital Management. Such duties can be outside the normal area of work.
• The successful candidate must be available to work flexible shifts which may include weekend working.
• The post holder is responsible for their continuous professional and personal self-development.
• The successful candidate will be required to update their knowledge and skills to fit the changing requirements of the post.

DUTIES

• Responsible for maintaining a high standard of food preparation, cooking, presentation and service. Planning and costing of menus in conjunction with the Catering Manager and implementing cost control measures aiming to achieve maximum utilisation of resources.
• Organising and allocating of duty rosters to the relevant staff and ensuring daily sign off of same. Supervising, directing and controlling staff in the performance of their duties and in doing so to ensure total compliance with the Hospital and statutory standards, including health & safety and to advise the relevant manager of any deviations from same.
• When necessary to make ward rounds and visit patients.
• Developing and training staff and ensuring that good staff relations are maintained.
• Stocktaking at daily intervals, requisitioning of foodstuffs and materials and regularly checking the quality of goods received are as per specification which includes vehicle delivery inspections.
• To be aware of modern developments in the industry and to assist in their introduction where necessary and changes in goods trends with a view to maximising sales.
• Cooking of food and preparation of both raw and cooked food.
• Portioning and packing of both raw and cooked food and rotation and allocation of foodstuffs.
• Labelling, chilling and storage of food and regeneration and service of food. To ensure all kitchen HACCP sheets are completed daily and that all staff are following the legislative standards of Clontarf Hospital and national hygiene regulations.
• Record keeping as required.
• Ensuring that cleanliness is maintained and good order is kept in the areas of assignment and associated areas to the highest possible standards.
• Ensuring efficient and economical use of materials and equipment.
• Adhering to specifications, standards and procedures while at work.
• Practising all hygiene and health & safety procedures including HACCP.
• Reporting all mechanical defects and needed repairs.
• Ensuring that all necessary steps are undertaken to ensure the maximum security of the Department, its equipment and supplies.
• Reporting to management any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
• Assisting with special functions as required and co-operating with all other departments to ensure the smooth and efficient running of these functions.
• Attending training courses as required.
• Providing assistance and advice to staff in plating/server areas on portion size.
• Continuous checking for quality, quantity and presentation of food.
• Operating computer system when required.
• Reporting concerns for the safety and welfare of patient
• To maintain throughout the hospital an awareness of the primacy of patient in relation to all hospital activities and maintain a clear understanding of the importance of providing a quality and safe service to all patients.
• Ensuring that all policies and procedures identified by the hospital as being relevant to the post have been read, acknowledged, implemented and adhered to. Performing all other duties appropriate to the post as may be assigned by the Catering Manager or Hospital Management from time to time.