Urgent Chef Requirement
Unijobs on behalf of a client have a requirement for a Chef to work on a flexible ad hoc basis within hospitals in the Clare & Limerick region. The post has an hourly rate €14.94, with a higher rate for weekends and bank holidays. Principal Duties and Responsibilities. Provide leadership throughout the catering service to meet the standards required in keeping with best practice, HSE policies and legislation. Manage the service ensuring that the needs of all clients are met in a responsive, individualised manner such that it meets the nutritional needs of the client groups. Lead on change ensuring safe, efficient and effective use of all resources. Develop and implement, where necessary the policies and procedures associated with best and safe practice and monitor compliance with these practices. Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the Key Performance Indicators (KPIs. 'Walk the floor' during service periods to ensure that excellent levels of service are being delivered to the customers/clients. Ensure that Hazard Analysis & Critical Control Point (HACCP) guidelines are implemented, monitored and adhered to. Manage the quality and hygiene of the food cycle from preparation through to delivery, including presentation. Evaluate customer satisfaction and manage change to meet needs. Participate on project(s)/groups where appropriate and as directed. Risk manage all aspects of the services and control the identified risks within your scope or escalate as appropriate. Put in place the documentation and records required in keeping with legislation and HACCP and the associated Health Information and Quality Authority (HIQA) residential standards. Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract. Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate. Operational. Manage, supervise and control the operation of the catering services including the supervision of staff in the kitchens, dining rooms, and such other centres as may be assigned in the future. Attend as and when required, catering and management courses as may be approved by hospital management or other authorised officers; also ensuring your own professional development. Monitor and be actively involved in developing and monitoring quality assurance programmes in all appropriate areas. Participate in the development of Computer Information Systems, e.g. Kelsius. Be responsible for the training of catering staff and be involved as required in the selection and recruitment of catering staff. Perform such other duties as are appropriate to the office of Catering Manager as may be assigned to him /her from time to time by the hospital management or other authorised officers. Ensure all staff comply with the Health & Safety Legislation and HSE associated policies including Personnel Protective Equipment. Have a working knowledge of the Health Information and Quality Authority (HIQA) Standards as they apply to the role for example, Standards for Healthcare, National Standards for the Prevention and Control of Healthcare Associated Infections, Hygiene Standards etc and comply with associated HSE protocols for implementing and maintaining these standards. Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient health service. Eligibility Criteria. Qualifications and Experience. Candidates must possess. One of the following qualifications. A Degree, Diploma or Higher Certificate in Culinary Arts granted by a recognised College after a course of not less than two years. or. London City and Guilds examiniation number(s) 706/1 and 706/2. At least one year's satisfactory experience in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day, or. A total of at least two year's satisfactory experience in the direction and control or in assisting in the direction and control of the catering arrangements for an institution or other establishment catering for a minimum of 200 persons per day. Skills, competencies, qualifications and/or knowledge. Knowledge of the requirements of the post. Knowledge of up to date Catering Management skills. Good communication and interpersonal skills. Good organisational and management skills. Has ability to manage change. Has a team building skill. Shows leadership skills. Has ability to delegate. Show innovation and creativity. Has ability to motivate self and others. Negotiation skills. Flexibility to meet the changing needs of the service. Willingness to participate in education for self-development. Unijobs is an equal oppertunities employer. This job originally appeared on RecruitIreland.com.
75 days ago