Chef, GMS Band B1- Catering

Produce a wide range of meals to standard recipes and cooking methods, participate in the development of new recipes and menus. Supervise apprentices and staff to provide direction and support in the preparation and cooking, ensuring that methods, procedures and service times are adhered to. On occasion organise resources including labour, materials and transportation. Actively participate in the operation of the catering systems including completion of all paperwork required for food hygiene legislation (assured safe catering). Maintain a high standard of cleanliness and hygiene throughout the department in accordance with Food Hygiene Legislation, which included participating in cleaning other duties associated with keeping the catering departments hygienically clean Have the ability to prioritise and plan own workload utilising the production schedules working within the time frame of service delivery Obligation to undertake training where necessary to learn new techniques, specifically in relation to the use of specialised equipment and food service trends. Possess the ability to communicate and liaise with all levels of staff on possible technical matters regarding day to day for service and delivery. Be able to instruct others on aspects of own work, including other staff and contractors. Liaise with ward/department Managers to arrange any changes in service out of hours Learn new techniques with additional training to own skills. Have a good understanding of the workings of other teams in relationship to your own. Exposure to heat, noise, chemical hazards, continual lifting (occasionally heavy). An ongoing requirement to exert moderate physical effort and frequent requirement for concentration i.e. use of recipes and food production calculations Occasional exposure to highly unpleasant working conditions i.e. Hot and cold conditions. Required to follow Trust and GMS procedures and participate in audits from internal and external sources. Any other duties within the GMS function which may be required by the Food Production Manager within the scope of the individuals competence or as laid down in agreements between the Department of Health and Social Security and Trade Unions. To take part in the catering rota which includes working both early and late shifts and on occasion unsocial hours as part of a flexible shift pattern Work through the competency framework for this post

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