UHWS Chef, Executive

*** PLEASE COMPLETE THE APPLICATION FORM FULLY***

• The person holding this post is required to support the principle that the care of the patient comes first at all times and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible degree.
• Maintain throughout the hospital awareness of the primacy of the patient in relation to all hospital activities.
• Performance management systems are part of role and you will be required trio participate in the Groups performance management programme.

The Executive Chef will be involved in:

General Duties

• Requisitioning / ordering 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.
• Take responsibility for the Central Production Unit (CPU) and the Chill Room.
• Weekly / monthly audits as required.
• Foster and support a continuous quality improvement culture throughout your area of responsibility in relation to catering services.
• Any other duties relevant to the post as may be allocated by Catering Management.

Health and Safety

• Take overall responsibility for health and safety in the kitchen including:
• Ensuring that all equipment is apt and in good working order.
• Ensuring that all staff are adequately trained.
• Ensuring that all staff practice health and safety procedures.
• Following up on any health and safety matters that may arise and bring them through to conclusion.
• Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etcand comply with associated HSE protocols for implementing and maintaining these standards as appropriate to the role.
• To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

Training Needs

• Identify the training needs of Chefs and other catering personnel working within the kitchen (CPU).
• Fulfil the role of Chef Trainer.
• Monitor and record training within the CPU.

Hazard Analysis & Critical Control Point (HACCP)

• Ensure full compliance of the HACCP system within the kitchen.
• Ensure that any new developments are implemented.

KPIs

• The identification and development of Key Performance Indicators (KPIs) which are congruent with the Hospital’s service plan targets.
• The development of Action Plans to address KPI targets.
• Driving and promoting a Performance Management culture.
• In conjunction with line manager assist in the development of a Performance Management system for your profession.
• The management and delivery of KPIs as a routine and core business objective.

General Conditions

• Employees must attend fire lectures periodically and must observe fire orders.
• All accidents within the Department must be reported immediately.
• Infection Control Policies must be adhered to.
• In line with the Safety, Health and Welfare at Work Acts 2005 and 2010 all staff must comply with all safety regulations and audits.
• In line with the Public Health (Tobacco) (Amendment) Act 2004, smoking within the Hospital Buildings is not permitted.
• Hospital uniform code must be adhered to.
• Provide information that meets the need of Senior Management.
• To support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service.

Risk Management, Infection Control, Hygiene Services and Health & Safety

• The management of Risk, Infection Control, Hygiene Services and Health & Safety is the responsibility of everyone and will be achieved within a progressive, honest and open environment.
• The post holder must be familiar with the necessary education, training and support to enable them to meet this responsibility.
• The post holder has a duty to familiarise themselves with the relevant Organisational Policies, Procedures & Standards and attend training as appropriate in the following areas:
• Continuous Quality Improvement Initiatives
• Document Control Information Management Systems
• Risk Management Strategy and Policies
• Hygiene Related Policies, Procedures and Standards
• Decontamination Code of Practice
• Infection Control Policies
• Safety Statement, Health & Safety Policies and Fire Procedure
• Data Protection and confidentiality Policies
• The post holder is responsible for ensuring that they comply with hygiene services requirements in your area of responsibility. Hygiene Services incorporates environment and facilities, hand hygiene, catering, cleaning, the management of laundry, waste, sharps and equipment.
• The post holder must foster and support a quality improvement culture through-out your area of responsibility in relation to hygiene services.
• The post holder must take reasonable care for his or her own actions and the effect that these may have upon the safety of others.
• The post holder must cooperate with management, attend Health & Safety related training and not undertake any task for which they have not been authorised and adequately trained.
• The post holder is required to bring to the attention of a responsible person any perceived shortcoming in our safety arrangements or any defects in work equipment.

The above Job Specification is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.