Chef Supervisor

• To Cook food in the manner laid down, using the ingredients specified, following recipes, production methods and achieving the required standards.
• The portioning of food according to procedures.
• The completion of production documentation as required.
• To report all deficiencies in food production, quality, and temperature audit to your immediate supervisor
• To ensure food is stored correctly when not being handled.
• Ensure all food is correctly labelled and stored to avoid cross contamination.
• To ensure HACCP is always adhered to with all food items.
• Ensuring the requirements of the Trust catering policy are met andmaintained and ensuring all dietetic requirements are met.
• To assist in the control and monitoring of food waste
• Primary duties will consist of general production work in all sections of thekitchen.
• Develop a close working relationship with managers, supervisors, ward managers and service managers.
• Will need to assist in the preparation, cooking, and dispatch of all types of meals to the highest possible standard with special dietary needs and/or with food allergies.

Essential

• City and Guilds 7061 & 7062, NVQ 2 Food Preparation or equivalent demonstratable experience.
• Level 2 in Food Safety.
• HACCP

Desirable

• Trained Level 3 or 4 Food safety
• HACCP advanced
• Allergen Level 3

Essential

• Previous chef experience in large scale food production
• Staff Management
• Stock taking procedures

Desirable

• Chef catering background/ Experienced career in catering.
• Record of accomplishment of previous line management responsibility
• Using electronic stock system
• Using an EMO system for patient orders