Chef Upton
Job description
To supervise the functions and activities performed by subordinates within preparation areas and kitchens so that the end results meet the needs and expectations of end users. To ensure all preparation areas and kitchen resources, people, equipment, materials and information are used efficiently and cost effectively in providing the overall service to patients, staff and visitors. To assist in the development, implementation, improvement and marketing of the catering department. To ensure correct number of chefs are on duty through staff rosters ensuring service to end users meets their expectations and all cooking grades hours are used cost effectively and efficiently. To produce staff rosters and (weekly) payroll information efficiently and economically to provide full cover of cooking disciplines and staff leave and to ensure good time keeping of subordinates. To initiate Weekly menus for various commercial outlets. To delegate or supervise a range of duties relating to the production of patients diets, commercial outlet requirements or any other demands. To Supervise, Monitor and Order stock. Prepare and cook food to a high standard for distribution to various outlets throughout the hospital site, so that the end results meet user expectations. To assist the Catering Management in the development and improvement of catering services and attending training courses when required. To work to high standards of hygiene and presentation. To ensure all areas and kitchen resources, people, equipment and foodstuffs are used efficiently and cost effectively in providing the overall service. To check and control quality of foodstuffs, ensuring delivery specifications are adhered to. To maintain and monitor records either paper or computer based relating to foodstuff, staff, production or preparation. To supervise, maintain, prepare and cook specified menus and recipes, to the correct quantities of food to meet all patient and customer requirements. To ensure the correct raw materials, foodstuffs are used in the preparation and cooking of food. To ensure that the division’s policies, procedures and work practices are understood, communicated effectively and implemented to the jobholders subordinate Providing “on the job training” when required. All new colleagues can expect to receive a warm and friendly Wirral welcome from the very first time they make contact with us. We are described as “competent and caring staff” by our patients. Wirral University Teaching Hospital NHS Foundation Trust is situated on The Wirral peninsula which has a stunning coastline and beautiful countryside surroundings, with great activities for its residents. We are one of the largest and busiest acute Trusts in the North West of England, comprising of the Wirral’s only Emergency Department. We provide a high quality range of acute care services and employ over 6,000 staff, who serve a population of approximately 400,000 people across Wirral, Ellesmere Port, Neston, North Wales and the wider North West footprint. We have approximately 855 beds trust-wide and our financial turnover is in excess of £337m. The Wirral is easily accessible with excellent transport links including motorway, train, bus or ferry and within easy reach to the major cities of Liverpool, Chester and Manchester as well as neighbouring North Wales. To prepare raw, chilled or cooked ingredients to specified requirements for distribution to private patients or Commercial outlets. To operate any formal quality procedure for which the jobholder has responsibility, to keep the appropriate records and to ensure prompt corrective action is taken for customer complaints that involve the jobholder’s duties. To perform preparation and cooking actives with due diligence and in a professional manner so that food maintains its nutritional value and is suitable consumption by the patient or customer. To initiate or recommend the follow up of corrective action required verifying the effectiveness of the corrective action taken. Operate machinery and equipment in safe and correct manner. To lease with customers and help them to receive the service they specify and that meets their needs and expectations. To work with the organisation in achieving its business mission and its goal of continual improvement in the performance of all its functions and activities. To ensure staff work in safe and hygienic conditions and to report any failures to the appropriate department or management. Supervise stock control of food items related to patient or commercial outlets, directly requisitioning supplies and non-stock food items from subcontractors as necessary. To supervise the efficient and effective operation of food preparation areas and cooking activities to ensure that are performing correctly and that the end results of these activities meet the users needs and expectations in terms of quality, quantity and appearance of meal. To ensure those stocks of raw materials cook-chill and foodstuffs are rotated correctly so as to prevent the loss, damage or deterioration of these stocks. To assist in ensuring that preparation and kitchen equipment are effectively and efficiently maintained. Please see attached Job Description for further information about the Chef position available at WUTH.
