COOK

Regency Healthcare Limited; Heckmondwike; On-site; GBP 18,000 - 28,000; Full time

Job summary

Regency Healthcare Limited is seeking a Kitchen Supervisor to ensure high standards of meal preparation and presentation for individual clients. You will liaise with the Head Cook on menus, meal times, and special diets, while managing suppliers, stock control, and budget compliance.

You will oversee portion control, waste reduction, and hygiene across kitchen and storage areas to meet Environmental Health standards, directing staff accordingly.

Qualifications

• Basic food hygiene certificate or knowledge required.

Responsibilities

• Ensuring that the preparation, cooking and presentation of meals are of the highest standard and quality.
• Liaising with the Manager/Head Cook regarding menus, meal times and special diets.
• Dealing with suppliers to order provisions and ensure quality within budget.
• Responsible for portion control and minimising waste.
• Accountability and stock checks of all kitchen stock weekly.
• Directing and supervising staff in the kitchen and ensuring dress and hygiene standards meet regulations.

Job description

Provision of a nutritious and balanced meal with special regard to EACH individual client for whom the meals are prepared. The duties listed below will be allocated at the level of responsibility of the post holder.

MINIMUM QUALIFICATIONS: BASIC FOOD HYGIENEDUTIES:

1. Ensuring that the preparation, cooking and presentation of meals are of the highest standard and quality.
2. Liasing with the Manager/Head Cook (as applicable) in respect of the following:a) Menusb) Meal timesc) Special diets - for medical, social and/or cultural reasonsd) On-going staff training and appraisals
3. Dealing with suppliers in respect of ordering all provisions. Ensuring that those provisions are of good quality and obtained at a cost that does not exceed the allocated budget.
4. Responsible for portion control and ensuring waste is kept to a minimum.
5. Accounting and control of all stock held on the premises; recording and doing stock checks on a weekly basis.
6. Directing and supervising all subordinate staff in the kitchen and ensure all abide by the standards of dress and regulations.
7. Responsible for the management and cleanliness of all kitchen and storage areas and that the hygiene standards meet the requirements laid down by the Environmental Health Department.