Care Home Chef BANK

Gold Care Homes; Essex; On-site; GBP 1,000; Full time

Job description

About Our Home:

Tucked away near Hatfield Peverel, Peverel Green Care Home is a serene oasis where up to 60 cherished elders find more than just care—they discover a vibrant community. Whether it’s the gentle hum of arts & crafts sessions, the rhythmic beats of dance classes, or the tranquil views from private terraces, Peverel Green seamlessly blends personalised care with a rich tapestry of experiences. From the lush gardens to the cosy lounges, every corner whispers a promise: at Peverel Green every day is a journey of joy, connection, and heartwarming memories. Welcome to a place where every resident is family.

The Chef in a care home setting is responsible for preparing and cooking nutritious, well-balanced meals for residents, taking into account individual dietary needs, preferences, and medical conditions. The Chef plays a crucial role in maintaining high standards of food safety, hygiene, and presentation while contributing to the overall well-being and satisfaction of the residents.

RESPONSIBILITIES

Meal Preparation & Cooking:

1. Plan and prepare daily meals according to the care home's menus and residents' dietary requirements.
2. Ensure meals are cooked and presented to a high standard, with attention to taste, appearance, and nutritional value.
3. Adapt recipes and menus to accommodate residents with special dietary needs (e.g., diabetic, low-sodium, gluten-free).
4. Monitor portion control to ensure appropriate serving sizes.

Menu Planning:

1. Collaborate with the Head Chef or Manager to develop and review menus that cater to residents' preferences and nutritional needs.
2. Incorporate seasonal ingredients and local produce when possible.
3. Obtain feedback from residents to continuously improve meal offerings.

Food Safety & Hygiene:

1. Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
2. Ensure all food is stored, prepared, and served in compliance with food safety standards.
3. Regularly check kitchen equipment and report any issues or maintenance needs to the appropriate personnel.

Inventory & Budget Management:

1. Monitor stock levels and order supplies as needed, ensuring cost-effective purchasing.
2. Manage food costs by minimizing waste and maximizing the use of ingredients.
3. Keep accurate records of stock and inventory.

Team Collaboration:

1. Work closely with the care home staff to coordinate meal service times and address any specific dietary requests.
2. Supervise and train kitchen assistants or junior staff as needed.
3. Participate in staff meetings and contribute to discussions on improving service delivery.

Resident Interaction:

1. Engage with residents to understand their dietary preferences and make adjustments to menus accordingly.
2. Assist residents with meal choices and provide information about the ingredients and preparation methods when needed.

What we can offer you:

• £14.00 per hour
• ESAS – Salary Advance
• Employee Assistance Programme
• Perkbox
• Employee of the Month
• Long term service awards
• Blue Light Card
• Professional Development
• Refer a Friend