Diet Chef

The post holder should ensure all policies, procedures and codes of practise relating to Food Safety,Hygiene,Health &Safety and COSHH are adhered to and will ensure that the kitchen is run in line with the HACCP plan

Ensure that the kitchen is run at all times in line with the HACCP plan monitoring that all paperwork required within this and the food hygiene policy are completed by them and the team

Complete all documentation required within the kitchen accurately and in a timely manner. Such as daily recording of special diets, and food hygiene monitoring documents.

Prepare, cook & present food for patients, using high level food preparation skills, providing input to the redesign of menus when reviewed. The postholder must also be able to prepare adhoc and specific therapeutic diets, where exact requirements prescribed by dieticians must be followed and ensure that this is to a high quality standard at all times.

Meet with patients and their carers on request to fully understand specific dietary requirements and ensure that the patient can be offered meals that are suitable for their needs.

Work closely and effectively with other members of the catering team, including ward hospitality, communicating well to ensure patients receive the correct meal to meet their dietary requirements

Comply with all Trust policies and procedures.

The post holder should ensure all policies, procedures and codes of practise relating to Food Safety,Hygiene,Health &Safety and COSHH are adhered to and will ensure that the kitchen is run in line with the HACCP plan

Ensure that the kitchen is run at all times in line with the HACCP plan monitoring that all paperwork required within this and the food hygiene policy are completed by them and the team

Complete all documentation required within the kitchen accurately and in a timely manner. Such as daily recording of special diets, and food hygiene monitoring documents.

Prepare, cook & present food for patients, using high level food preparation skills, providing input to the redesign of menus when reviewed. The postholder must also be able to prepare adhoc and specific therapeutic diets, where exact requirements prescribed by dieticians must be followed and ensure that this is to a high quality standard at all times.

Meet with patients and their carers on request to fully understand specific dietary requirements and ensure that the patient can be offered meals that are suitable for their needs.

Work closely and effectively with other members of the catering team, including ward hospitality, communicating well to ensure patients receive the correct meal to meet their dietary requirements

On a day to day basis have responsibility for directing and supervising the work of all staff within the kitchen

Undertake individual appraisals and agree PDP for catering staff working in the kitchen

To ensure that the kitchen is maintained in a clean and tidy state at all times,adopting clean as you work routines,ensuring that all cleaning standardsand frequencies are met,and cleaning schedules completed by the appropriate person

Report all maintenance defects immediately to the Senior Supervisor- Catering

Maintain a professional image by being polite , helpful and courteous at all times to other employees,colleagues,patients and visitors throughout the Trust

To deal and appropriately handle any complaints received from patients with regard to food provided by the kitchen, by discussing with the patient or carer, reviewing records and escalating to Senior Supervisor as appropriate

To work in harmony with catering staff and other departments within the Trust to ensure optimum conditions are provided for the delivery of the patient catering service.

Any other duties commensurate with this position as directed by the Senior Supervisor or Catering management team.

8. CMMUNICATION & WORKING RELATIONSHIPS

On a daily basis the postholder will be expected to work closely with the ward hospitality team, dieticians, members of ward teams and the Catering Management team.

Our People Charter outlines the behaviours we can expect from one another and what you can expect from Bradford Teaching Hospitals Foundation Trust:

• We value people
• We are one team
• We care

We're keen to meet people who share these values and are passionate about delivering the highest quality of care to our patients.

Essential: - Experience of working as a chef within a busy environment.; - Experience of working with patients to deliver a good quality service and dealing with feedback/ complaints as necessary

Desirable: - Experience of providing menus for people/ Patients with special, sometimes complex, dietary requirements; - Experience of people management and supervising staff

Essential: - Good written skills, able to complete all documentation relating to catering in a timely manner; - Ability to instruct and train catering staff and provide technical advice; - Possess high level food preparation skills eg knife skills and accurate use of fine tools; - Have the skill to communicate clearly with staff , patients and management in a calm and effective manner; - Must be organised and able to plan daily activities, meet mealtime deadlines and reorganise menus at short notice; - Ability to work under pressure and on own initiative at times and also be able to work as part of a team

Desirable: - Computer literate in Word, Excel and Outlook

Essential: - Understanding of Information Governance and Confidentiality; - Willingness to undertake all mandatory and essential training; - Knowledge of HACCP principles and general food hygiene practices; - Knowledge of COSHH principles; - Knowledge of customer care/relations; - Knowledge of Health & Safety procedures

Desirable: - Knowledge and understanding of preparing therapeutic diets

Essential: - City and Guilds 706/1 and 706/2 or NVQ level 3 or equivalent and knowledge of special diets through training and experience; - Intermediate Level 3 food Safety certificate

Desirable: - Health and Safety qualifications; - Advanced Level 4 food safety certificate