An Exciting opportunity for the right candidate.
Trinity Care, a leading nursing home group, is currently recruiting a full-time Chef.
Elm Green is a homely Nursing Home based on Dunsink Lane, Castleknock Dublin 15. We are looking for an experienced Chef to join our dynamic team. At Elm Green, we place our Residents at the heart of every decision we make.
Key Responsibilities:
1. Produce and present food to agreed high standards and specifications, through effective and efficient utilization of all resources.
2. Ensure full compliance with all aspects of the H.A.C.C.P. system within Elm Green Nursing Home and implement any new developments/recommendations as required.
3. Preparation of both raw and cooked food.
4. Cooking and presentation of food in accordance with specific dietary requirements.
5. Decanting, portioning, and packing of both raw and cooked food.
6. Manage food costs, disposable and chemical costs, ordering, stock rotation, and allocation of all foodstuffs and D&C with minimum wastage.
7. Label, chill, and store food in accordance with the Food Safety Policy.
8. Communicate regularly with Residents, adhere to their specific food plans, and address their needs as required.
9. Keep the D.O.N. and Group Catering Manager informed of any issues in a timely manner.
10. Prepare a minimum of three 4-week cycle menus and allergen listings per year, adhering to the Nutritionist's report.
11. Regenerate and serve food.
12. Maintain up-to-date and accurate H.A.C.C.P. records, training and induction, payroll within budget framework, and record additional hours on T.M.S.
13. Ensure cleanliness and good order of your area of assignment and associated areas to the highest possible standard.
14. Utilize materials and equipment efficiently and economically.
15. Adhere to specifications, standards, and procedures while at work.
16. Practice all hygiene, cook-chill, and health and safety procedures consistently.
17. Report mechanical defects and needs for repairs.
18. Ensure maximum security of your area of assignment and all equipment and supplies.
19. Effectively manage and develop your Team.
20. Report immediately any accidents, fire, stock loss, damage, allegations, unfit food, and take appropriate action.
21. Assist and advise staff in packing/plating areas on portion size.
22. Conduct monthly stocktaking and prepare monthly CPL and stock reports.
23. Check the quality of goods received as per specification.
24. Coordinate with user groups on menu compilations and service provisions.
25. Participate in training courses as required.
26. Stay informed of modern developments in the industry and assist in their introduction and changes in food trends.
27. Achieve consistent 'best in class' results in internal Quarterly Audits, E.H.O., E.I.Q.A., and H.I.Q.A, and external audits (e.g., Cater Care Ltd).
28. Develop and seek ways to improve your skills and lead the Kitchen Team.
29. Perform any other duties relevant to the position as allocated by the Group Catering Manager.
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