Chef II

Job Summary:

To assist with the preparation, cooking, production and quality service of all meals to patients, residents, visitors & staff in Beaumont Hospital and St Josephs. All tasks must be carried out in accordance with Hospital Policy and Statutory Standards.

Principal Duties & Responsibilities:

• Requisitioning, receiving and checking of all foodstuffs
• Rotation and allocation of foodstuffs detailing any differences
• Overseeing the labelling and storage of all foods
• Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food
• Checking for meals at all service points throughout the site for quality, quantity and presentation
• Ensure efficient and economical use of materials and equipment in relation with waste management policy
• Implementing cost control measures aiming to achieve maximum utilisation of resources
• To stock take when necessary
• To assist with special functions as required
• To train new chefs and agency workers on systems used and equipment

Health and Safety:

• Maintain a safe work environment in co-operation with the Hospital Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
• To report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of Department
• To ensure a safe environment for himself/herself, colleagues and visitors.
• To report mechanical defects and need for repairs
• To instruct assigned staff in safe working practices
• Assist in co-ordinating of the food safety system
• Promote the highest standard of cleanliness and hygiene as outlined by HACCP
• Reporting of any non-conformance and supporting necessary corrective action with all aspects
• To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

General:

• The Chef will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
• Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Head of Department. From time to time, mandatory participation in in-service training programmes will be required
• To be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending ‘in-house’ seminars, lectures and courses when possible and as appropriate in consultation with your head of Department.
• To assume responsibility for his/her own professional development and safe work practice.
• To participate, as required, in teaching/training of staff/students of own or other disciplines.
• Teaching and supervision of junior/new staff members and other health care workers, as appropriate, is an inherent part of the work of the Chef
• To be involved in the induction and training of newly appointed staff
• To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the Hospital complex
• Co-operation with periodic medical checks as requested
• Operation of computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and all other statutory and organisational records.
• To complete duty rotas and weekly returns
• Collation of patient’s meal numbers and details
• To be familiar with all Hospital policies, practices and procedures and to adhere to Departmental and policies at all times
• To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
• Any other duties relevant to the post as may be allocated by Catering Management or Executive Chef
• Any other duties as may be assigned to the officer from time to time, including deputising and/or providing cross cover for other officers when required, and such duties as may be assigned to him/her in relation to any other area of the Hospital complex
• To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee
• To ensure confidentiality in all matters of information obtained during the course of employment
• To present and act in a professional manner at all times and ensure colleagues do likewise

DUTIES AND RESPONSIBILITIES

• Requisitioning, receiving and checking of all foodstuffs
• Rotation and allocation of foodstuffs detailing any differences
• Overseeing the labelling and storage of all foods
• Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food
• Checking for meals at all service points throughout the site for quality, quantity and presentation
• Ensure efficient and economical use of materials and equipment in relation with waste management policy
• Implementing cost control measures aiming to achieve maximum utilisation of resources
• To stock take when necessary
• To assist with special functions as required
• To train new chefs and agency workers on systems used and equipment

Health and Safety:

• Maintain a safe work environment in co-operation with the Hospital Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
• To report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of Department
• To ensure a safe environment for himself/herself, colleagues and visitors.
• To report mechanical defects and need for repairs
• To instruct assigned staff in safe working practices
• Assist in co-ordinating of the food safety system
• Promote the highest standard of cleanliness and hygiene as outlined by HACCP
• Reporting of any non-conformance and supporting necessary corrective action with all aspects
• To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

General:

• The Chef will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
• Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Head of Department. From time to time, mandatory participation in in-service training programmes will be required
• To be aware of current developments and issues in health care by reading current literature and keeping abreast of new developments, attending ‘in-house’ seminars, lectures and courses when possible and as appropriate in consultation with your head of Department.
• To assume responsibility for his/her own professional development and safe work practice.
• To participate, as required, in teaching/training of staff/students of own or other disciplines.
• Teaching and supervision of junior/new staff members and other health care workers, as appropriate, is an inherent part of the work of the Chef
• To be involved in the induction and training of newly appointed staff
• To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the Hospital complex
• Co-operation with periodic medical checks as requested
• Operation of computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and all other statutory and organisational records.
• To complete duty rotas and weekly returns
• Collation of patient’s meal numbers and details
• To be familiar with all Hospital policies, practices and procedures and to adhere to Departmental and policies at all times
• To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
• Any other duties relevant to the post as may be allocated by Catering Management or Executive Chef
• Any other duties as may be assigned to the officer from time to time, including deputising and/or providing cross cover for other officers when required, and such duties as may be assigned to him/her in relation to any other area of the Hospital complex
• To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee
• To ensure confidentiality in all matters of information obtained during the course of employment
• To present and act in a professional manner at all times and ensure colleagues do likewise

The post holder may be required to perform other duties as appropriate to the post, which may be assigned to him/her from time to time, and to contribute to the development of the post while in office. This job description will be subject to review in the light of changing circumstances. It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals work.

Selection Criteria: 

Selection criteria outline the qualifications, skills, knowledge and/or experience that the successful candidate would need to demonstrate for successful discharge of the responsibilities of the post. 

Applications will be assessed on the basis of how well candidates satisfy these criteria.

Mandatory:

Professional Qualifications, Experience, etc

(a) Eligible applicants will be those who on the closing date for the competition:

(i) Have obtained a Professional Cookery award at minimum Level 6 on

National Framework of Qualifications (NFQ) or equivalent maintained by the Quality and Qualifications Ireland (QQI).

Or

(ii) Have obtained an equivalent qualification to (i) from another jurisdiction.

Or

(iii) Be currently employed as a Chef in the Irish Health Service.

And

(b) Candidates must possess the requisite knowledge and ability, including a high standard of suitability and professional ability, for the proper discharge of the duties of the office.

Desirable:

• Management of Food Hygiene
• Introductory Course in Supervision
• A course in Food Cost Control
• A course in Health & Safety
• Good working knowledge of nutrition and special diets
• Experience in Food Safety Practices
• Knowledge of Health and Safety Practices

If an appointee has previously been employed in the Civil or Public Service and that appointee is entitled to or in receipt of a pension from the Civil or Public Service or where a Civil/ Public Service pension comes into payment during the appointee’s re-employment that pension will be subject to abatement in accordance with Section 52 of the Public Service Pensions (Single Scheme and other Provisions) Act 2012.

Please note: In applying for this position you are acknowledging that you understand that the abatement provisions, where relevant, will apply. It is not envisaged that the employing Department/ Office/ Body will support an application for an abatement waiver in respect of appointments to this position

Informal Enquiries ONLY to: (Please note NO APPLICATIONS will be accepted via the Informal Email)

A panel may be formed from this recruitment campaign and future permanent or specified purpose vacancies of full time or part time hours will be filled from this panel.