Vegan

Ensure that all food is prepared and served within a clean and hygienic environment adhering to food safety and health and safety regulations at all times and at all records are kept up-to date at all times. Assisting the lead chef and deputising in their absence. Ensure that systems such as refrigerator temperature monitors, and food labelling are carried out at all times. Support the development of menus alongside the lead Chef to ensure both nutritional and presentational considerations taken into account based on service users needs. In lead chefs absence responsible for ordering supplies, designing recipes and menus, all food preparation, to comply with daily cleaning and hygiene requirements as well as deep cleans. To support and develop other members of the kitchen staff as required. Ensure stock control & rotation practices are maintained and that food is stored in optimum conditions. Ensure staff, volunteers & service users have a positive catering experience, updating menus when appropriate to do so in line with current trends. Maintain a safe and hygienic kitchen environment. Ensure that children with special dietary needs have meals prepared in accordance with guidance received from the Care Team. To ensure the COSHH regulations and risk assessments are fully complied with, data sheets of products are received and shared with colleagues, risk assessments carried out and ensure that all statutory kitchen records and audit records are maintained. To provide all records for inspections as and when required. Ensure that all relevant documentation is completed on a daily basis and provided for inspection when required. When there are no catering requirements in the hospice (this does happen from time to time) or during any other period of down time, the Cook may possibly be required to support the facilities team in their duties, this may include site management, grounds management or housekeeping duties however no specific expertise is required in this area.