Early Years Chef

To be responsible for the management of the nursery kitchen, organising, preparing and delivering balanced, nutritious and enjoyable meals in accordance with the nursery menus, food policies and individual dietary requirements.
To ensure that the highest standards of health, safety and hygiene are maintained.

Key areas of work:

Menu Planning and food preparation
1. To work with the manager to prepare seasonal menus which are balanced and nutritious, meeting the needs of all children.
2. To ensure that meals and snacks prepared are to each child's individual needs e.g. pureed, solids, dietary needs and preferences and to provide alternatives at short noticed where required.
3. To cook two meals per day, lunch and tea, and prepare afternoon snacks.
4. To be responsible for the food orders each week working within specified budgets.

Health and Safety
5. To be aware of the responsibilities regarding food hygiene and to ensure that all activities are carried out in line with the nursery's policies, legislation and environmental health practice.
6. To complete all daily/weekly/monthly checks of temperatures for fridges/freezers/delivery vehicles as required.
7. To maintain a high standard of hygiene in all aspects of the work and support other staff in developing their understanding and practice.
8. To report any issues or concerns regarding food hygiene practice and carry out monitoring and checks as required.
9. To ensure that the correct equipment is used and that it is washed and stored appropriately.
10. To clear and tidy the kitchen after every meal and at the end of every day.
11. To ensure that all the fridges and freezers are kept clean, tidy and in good working order.
12. To be responsible for the safe keeping of consumable kitchen products, to keep checks on stocks and to avoid unnecessary waste.
13. To be responsible for the safekeeping of the kitchen and cleaning equipment, keeping it in good order and notifying the nursery manager if repairs or replacements are required.
14. To ensure the "safer food, better business" book is kept up to date with all relevant daily information.
15. To ensure that all stored food is labelled correctly and is consumed before the due date or disposed of.
16. To check the rubbish regularly ensuring that the dustbin area is kept clean and tidy and that the bins are emptied on the due days.