Head Cook

The Head Chef's/Cook's responsibilities include but are not limited to the following:

· Create duty rotas for catering staff, ensuring there are enough skilled staff on duty

· Order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs

· Operate an efficient stock control system

· Ensure supplied equipment is used with care, in accordance with suppliers' instructions and training

· Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately

· Be responsible for promoting and safeguarding the welfare of those individuals the service supports

Working with Others:

· Lead, motivate and direct staff

· Carry out annual staff appraisals for catering staff

Other Duties:

Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:

· Assist in the recruitment of catering staff

· Conduct staff supervision and personal development plans for catering staff

· Induct new starters in accordance with company policy

Personal and Professional Development:

· Seek opportunities for personal and professional growth

· Take responsibility for own professional development through performance and development reviews and undertake any relevant training