Executive Chef

The post holder will lead a team of Chefs and Catering Attendants within the Catering Department. The post holder will engage with other Departments such as Dietetics, Nursing and Management as required.

General Duties

The Executive Chef will be involved in:

· Requisitioning of foodstuffs and materials.

· Preparation of both raw and cooked food.

· Cooking food.

· Portioning and packing of both raw and cooked food.

· Rotation and allocation of foodstuffs.

· Labelling, chilling and storage of food.

· Regeneration of and preparation of food for service.

· Record-keeping.

· Maintaining to the highest possible standard the cleanliness and good order of their area of assignment and associated areas in line with Hygiene Regulations, Hospital and HSE Policy.

· Efficient and economical use of materials and equipment.

· Adhering to specifications, standards and procedures while at work and overseeing the duties of Chefs.

· Practicing all hygiene, cook-chill and health and safety procedures, including HACCP.

· Reporting mechanical defects and need for repairs.

· Taking all necessary steps to ensure the maximum security of their area of assignment and all equipment and supplies contained therein.

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

· Organising and allocating work in the Catering Department to the relevant staff including the duty roster where necessary.

· Checking quality of goods received as per specification.

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

· Liaising with user groups on the compilation of menus and the provision of services.

· Assisting with special functions as required.

· Attending training courses when required.

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

· Indenting / stocktaking for kitchen supplies.

· Checking meals at service point for quality, quantity, and presentation.

· Operating computer system and remaining aware of modern developments in the industry.

· Having overall responsibility of the Central Processing Unit (CPU) in the absence of the Catering Officer Grade 2.

· Any other duties relevant to the post as may be allocated by Catering Management.

Application form only, CV's Will not be accepted.