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Chef Grade II (Specified Purpose 1 year contract), Dublin 18
Client:
Leopardstown Park Hospital
Location:
Dublin 18, Ireland
Job Category:
Other
EU work permit required:
Yes
Job Reference:
f1ef9f66baf6
Job Views:
2
Posted:
02.04.2025
Expiry Date:
17.05.2025
Job Description:
Leopardstown Park Hospital is a registered centre for the provision of services to older people, it provides Respite, Rehabilitation, Day services and Long-Term Care, situated in South Co. Dublin. It was established in 1917 and continues to provide interdisciplinary services on a seven-day, twenty-four-hour basis.
It is currently registered for 120 long stay beds and 7 Sub-acute Rehab beds.
Job Title and Grade
Chef Grade II (Specified Purpose 1 year)
Purpose of the Post
To work as part of a team of Chefs and other staff operating within the department. To prepare and serve freshly cooked meals to clients within the remit of the post, at the required times and in accordance with policy and statutory standards.
Reporting to
Catering Manager
Principal Duties and Responsibilities
The person holding this post is required to support the principle that the care of the patient/resident always comes first 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 resident/patient in relation to all hospital activities.
Performance management systems are part of role and you will be required to participate in the Hospital's performance management programme.
General Duties
1. Preparation of both raw and cooked food.
2. Cooking food.
3. Portioning and packing of both raw and cooked food.
4. Rotation and allocation of foodstuffs.
5. Labelling, chilling and storage of food.
6. Regeneration and services of food.
7. Record-keeping.
8. Maintaining to the highest possible standard the cleanliness and good order of their area of assignment and associated areas in line with hospital and HSE policy.
9. Efficient and economical use of materials and equipment.
10. Adhering to specifications, standards and procedures while at work.
11. Practicing all hygiene, fresh cook and health and safety procedures, including HACCP.
12. Reporting mechanical defects and need for repairs.
13. Awareness of provision of dietary meals.
14. Awareness of allergens.
15. Preparation of modified meals.
16. Taking all necessary steps to ensure the maximum security of their area of assignment and all equipment and supplies contained therein.
17. Reporting to management immediately any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate.
18. Checking quality of goods received as per specification.
19. Assisting with special functions as required.
20. Attending training courses when required.
21. Assist in packing & plating areas, ensuring quality, and aesthetic presentation of food.
22. Indenting / stocktaking for kitchen supplies as required.
23. Operating ICT systems and remaining aware of modern developments in the industry.
24. Hours of duty vary according to roster, but service is required 365 days per year and roster is on a 5/7 basis.
25. Any other duties relevant to the post as may be allocated by Catering Management.
Health and Safety in the Kitchen
1. Reporting if equipment is out working order.
2. Partaking of all required training.
3. Ensuring that you practice good health and safety procedures.
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 etc.
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
Participate in all training as required in the post & updating training as required i.e.:
1. Hand Hygiene
2. HACCP training
3. Manual Handling training
4. Modified Meal Training
5. Dietary Meals training
6. Health & Safety Training
7. Infection control training
HACCP
The Chef will be involved in:
1. Ensure full compliance of the HACCP system within the kitchen.
2. Ensure that any new developments are implemented.
3. All other training as identified by Management.
Education
QQI Level 5 or higher in Implementing food safety management systems.
Minimum 2 years' experience in a similar role.
Attend training courses when required.
Engage in the HSE performance achievement process in conjunction with your Line Manager and staff as appropriate.
Terms and Conditions of Employment
The current vacancy is Specified Purpose 1 Year contract and whole time.
The post is pensionable.
Remuneration
The Salary scale for the post is in accordance with Health Sector Consolidated Salary Scales.
Working Week
39 hours/week.
23 days plus the annual bank holidays.
6 months.
A full detailed Job Specification is available on request and any further inquiries can be sent to [emailprotected]
Leopardstown Park Hospital is an equal opportunities employer.
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