Chef

To provide a high quality catering service for patients, staff and visitors trust-wide. The receipt, checking for quality, temperature, correct quantity as per order to suppliers and thestorage of such goods in the appropriate area within the time limits set out in the departmentpolicy on HACCP. To be able to demonstrate the ability to serve food to patients and/or staff and to be able tocheck temperature levels and be aware of the Food Temperature Regulations. Cleanliness of their own workstation and adopt a policy of clean as you go and in particular thecleaning of slicing machines and other areas to the appropriate standard. The preparation, cooking and dispatch of all types of meals whether fresh, frozen or chilled. Must be able to demonstrate an awareness of the Food Safety Act and be able to work to thehighest standards in both quality and hygiene. To be able to monitor the distribution of meals from the ward trolleys, and the service of mealsto the patients, in adherence of the