Cook - Newmarket Hospital

Job overview

• To work as part of a team providing a safe, high quality catering service for the Trust.
• To maintain hygiene standards.
• To prepare and serve high quality nutritious food in accordance with the departments standard recipes, using fresh ingredients.
• To be able to maintain prolonged concentration when preparing and cooking serval different dishes in a busy and pressured environment.
• To have a good understanding and apply this during the working practices with specific regard to HACCP and COSSH and follow the departments Food hygiene practices.
• To have knowledge and apply this during the working practices with specific regard to of IDDSI and follow this patient safety guidance.
• To offer guidance to ward staff in the absence of dietetic support (out of hours) with specific regard to allergen, consistency and dietary requirements for patient within the Trust.
• To be aware of Trust policies and procedures applicable to the service and report any issues the line manager.

Main duties of the job

• 1.       To undertake food production as part of a team producing safe, high quality, nutritious meals for patients staff and visitors to the Trust. 2.  To work in all areas of the food production kitchen covering all sections. 3.       To follow standard recipes and to participate with continuous improvement. 4.       To maintain records of their daily food production, wastage and dish temperature control in line with the departments ISO procedures. 5.       Help assemble meals for patient’s service, monitoring portion control of dishes and nutritional requirements. 6.       To produce food for special functions. 7.       To produce specific dietary dishes and meals following dietetics instructions 8.       To produce dishes and meals to specific IDDSI standards. 9.       To work to a ridged timescale making sure meals are ready for service. 10.   To maintain food hygiene standards with specific regard to temperature and cross contamination guidelines. 11.   To clean the food production area which they are working in. 12.   Safe and hygienic use of high cost, dangerous catering equipment. 13.   Prepare fillings and dishes for use within other areas of the department in a safe hygienic method using standard recipes for staff/visitors restaurant and patients.

Detailed job description and main responsibilities

Please see the full job description and person specification attached for more details on the job role and responsibilities.