Chef

General Duties

· Requisition of foodstuffs and materials.

· Prepare both raw and cooked food.

· Cook food to a high standard.

· Portion and pack both raw and cooked food.

· Rotate and allocate foodstuffs.

· Regenerate and service food.

· Label, chill and store food.

· Keep accurate records and operate necessary computer systems.

· Maintain the cleanliness and good order of area of assignment and associated areas to the highest possible standard in line with hospital and HSE policy.

· Efficiently and economically use materials and equipment.

· Implement cost control measures aiming to achieve maximum utilisation of resources.

· Assist with special functions as required.

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

· Check for meals at all service points throughout the site for quality, quantity and presentation.

· Cash handling/reconciliation, where appropriate.

· Stock-taking at relevant intervals.

· Checking the quality of goods received as per specification.

· Provide cover for existing Chef as appropriate.

· Participate and contribute to food surveys and feedback mechanisms within the service.

· Liaise with user groups on the compilation of menus and the provision of service.

· Be aware of developments in the industry / changes in food trends with a view to assisting with their introduction, as appropriate, to maximise sales.

· Any other duties relevant to the post as may be allocated by the Line Manager.