Temporary Cook

MPA are currently recruiting for a Temporary Cook for our client Apex Housing, in the Derry/ Londonderry Area. This will be based across various Nursing homes and housing with care settings.

Duties will include:

• To manage and oversee the operation of the kitchen within the scheme
• To manage all food safety and HACCP food monitoring records within the kitchen & allergen records for individual residents & also of all food served.
• Deal with all unannounced inspection directly with Environmental Health Officers & RQIA.
• To undertake and monitor the ordering and stock control of catering and cleaning supplies for the kitchen
• To plan menus and to provide meals which reflect the nutritional and dietary needs of up to 40 residents.
• To have knowledge on IDSSI terminology; know how to serve modified diets & fluids for people with swallowing difficulties.
• Aware of responsibilities and risks associated with dysphagia.
• To maintain the kitchen and dining areas to a high standard of hygiene that adheres to Health and Safety Regulations and Environmental Health Regulations.
• Ensure you follow workplace Health & Safety procedures and act to minimise the risk of harm in the kitchen and to the staff.
• Ensure that all kitchen equipment is kept in safe working order and any faults are reported to Property Services.
• Manage dining room(s) at mealtimes.
• Preparing, serving and clearing up including Bain Maries within Health & Safety guidelines.
• To effectively utilise IT when necessary to fulfil the administrative duties required of the job role such as menu planning, ordering stock and record keeping.

Qualifications required:

• QCF/NVQ Level 2 in Catering or alternative equivalent qualification in catering.
• 6 months experience working as a professional cook OR a minimum of 1 years' experience working as a professional cook if you do not hold the above qualification.
• Experience of overseeing the day-to-day operation of a professional kitchen.
• Experience of Environmental Health and safety standards in a professional kitchen environment.
• Experience of specialised nutrition and dietary needs (e.g. fortified diets, IDDSI Framework)
• Experience of effective stock control in line with budgets.
• Experience of meeting individual menu and dietary needs.
• Experience of managing records.
• Self motivated and ability to work with minimum instruction.
• Ability to plan, organise and prioritise workloads and routines.
• Ability to supervise and motivate staff.
• Conscientious and proven team worker with the ability to motivate and engage with people at all levels.
• Ability to communicate effectively.
• Ability to manage and oversee the operation of the kitchen at all times.