Job Description: School Chef

Transcription

1 Jb Descriptin: Schl Chef Jb Title: Chef Grade/Pay Scale: 16,969 Reprts t: Hurs: Schl Business Manager Basic number f hurs will be 30 hurs per week. The hurs f duty will be 8.00am 2.00pm Mnday t Friday, term time nly including INSET days (40 weeks per year). The Ideal Candidate: The ideal candidate will cntribute t the success f the schl by delivering a first-class service in prviding a ht tw curse meal t staff and students that is nutritinally balanced and meets all religius and dietary requirements. It is essential that the pst hlder is able t wrk as part f a team and get alng with a wide range f stakehlders. Purpse f jb: T undertake the planning, preparatin, serving and clearing away f schl meals. Main Duties and Respnsibilities: 1. T lead all catering functins within the schl, including lunches, extended-hurs prvisin, snacks and refreshments. This may include packed lunches r ht fd t be taken ff-site. 2. T ensure that a smth, seamless service is prvided fr staff and students t supprt learning within the schl, ensuring that lunch-time is a relaxing and scial even fr staff and students. 3. T plan a three-weekly rlling menu, ensuring all Schl Fd Guidelines are adhered t and dietary requirements are met (such as halal, vegetarian, diabetes, nuts and s n). 4. T prepare, serve and clear away a tw curse ht lunch every day. 5. T place rders fr supplies t ensure that prvisin is sufficient t meet requirements. 6. T adhere t all fd regulatins relating t heat level f cking, strage and serving f fd. T ensure accurate recrds are kept. 7. T adhere t all regulatins relating t strage f fd at crrect temperatures. T ensure accurate recrds are kept.

2 Jb Descriptin: Schl Chef 8. T clean and inspect daily the hygiene f the kitchen. T undertake daily cleaning duties and t assist in ensuring that satisfactry levels f cleanliness and hygiene are achieved and maintained. 9. T make apprpriate checks, including temperature f fd, fridges and freezers daily and keep apprpriate recrds. T maintain all relevant lgs, recrds and infrmatin as required by the SBM 10. T manage the Schl Fruit Scheme, ensuring fruit is received, checked and stred crrectly and that there is sufficient fr ne piece per child per day. T ensure apprpriate recrds are kept. 11. T manage the milk scheme, ensuring milk is received, checked and stred crrectly. T ensure apprpriate recrds are kept. 12. T prvide day-t-day guidance and supprt t the Apprentice Kitchen Assistant, including training relating t the apprenticeship. 13. Keep up t date with current relevant legal requirements and fd safety regulatins. T understand Health and Safety at Wrk matters (including COSHH and Manual Handling regulatins) and ensure relevant Health and Safety regulatins are adhered t. 14. T reprt all accidents and spillages t the SBM 15. T check all kitchen equipment and reprt faults t the SBM 16. T reprt any necessary repairs t the building, furniture, fittings, fixtures and equipment t the SBM 17. T attend training curses, study days and fire lectures as directed by the SBM 18. T undertake such ther duties apprpriate t the pst as may frm time t time be required t ensure the smth and efficient running f the schl. Annual Leave: Overtime: Cnfidentiality: Safeguarding: 30 days. Annual Leave is t be taken utside f schl term time. By arrangement and cnsent f the SBM All staff are required t respect the cnfidentiality f all matters relating t the schl, pupils and staff. It is a requirement f this rle that the pst-hlder has satisfactry DBS clearance.

3 Jb Descriptin: Schl Chef Skills & Experience Essential: Previus experience f running a schl kitchen and catering service. A catering qualificatin. Excellent custmer service Previus experience f planning menus n a similar scale. Experience f meeting the needs f a wide range f dietary requirements whilst still prducing nutritinally balanced meals. A clear understanding f the legal regulatins invlved in string, cking a serving fd. A clear understanding f the legal regulatins relating t recrding gd hygiene prcedures within the kitchen. A willingness t prvide fd ff-site fr students and teachers. DBS clearance t wrk with children. An understanding f Safeguarding issues. A willingness t supprt and cntribute t the eths f West Newcastle Academy.

4 Jb Descriptin: Schl Chef Catering Respnsibilities as led by the Schl Chef Deliver an utstanding service in relatin t all catering functins within the schl; Overall respnsibility f all catering functins within West Newcastle Academy including schl lunches (bth nsite and ff-site), snacks, wrap-arund care, schl refreshments, schl fruit and schl milk. Plan a three weekly recurring menu fllwing guidelines fr schl fd; Manage stck cntrl and rdering fr all prvisins and equipment t minimise wastage and maximise budget Ensure dietary requirements (religius, medical r ther) are adhered t Manage the Schl Fruit scheme ensuring there is always enugh fruit fr mid-mrning snack (purchasing additinal fruit as necessary) Manage the Schl Milk scheme ensuring there is always enugh milk fr mid-mrning snack (purchasing additinal milk as necessary) Manage refreshments in the staff rm ensuring there is tea/cffee/milk/sugar always available Prepare a tw curse ht lunch daily fr staff and children in schl (r ff site). Ensure strict timings are adhered t. Prepare the meal in the kitchen fllwing the menu and meeting all hygiene standards Lad up kitchen trlley with cutlery, plates, napkins, jugs f water, glasses and table clths Set the tables each day at 11.30am with table clths, cutlery, napkins, glasses, plates and jugs f water. Return trlley t kitchen Use trlley t bring the fd ut and place n tables with serving utensils fr 12.45pm Take trlley back t kitchen and lad with pudding bwls/plates and then pudding. Prepare pudding and take ut t dining hall fr 12.00pm Help children clear tables, wipe tables dwn f wrst f fd, re-fill jugs. As each table finishes main curse, put pudding n the table. Take trlley int kitchen and lad dirty crckery etc int dishwasher Children leave t g ut t play at 12.15pm. Clear tables. Take trlley back int kitchen and empty trlley f dirty crckery etc. Re-lad trlley with cutlery, plates, glasses, napkins, jugs f water

5 Jb Descriptin: Schl Chef Clear and wipe tables. Lay tables with cutlery, plates, glasses, napkins and water. In kitchen, lad up trlley with secnd serving f lunch and take thrugh t serve at 12.30pm. Return trlley t kitchen and lad up with pudding. Take pudding thrugh at 12.45pm. Help children clear tables, wipe tables dwn f wrst f fd, re-fill jugs. As each table finishes main curse, put pudding n the table. Take trlley int kitchen and lad dirty crckery etc int dishwasher Children leave t g ut t play at 1.00pm. Clear tables. Take all dirty crckery etc thrugh t kitchen where it is washed up/dishwashed. Wipe dwn tables/clths with detergent and anti-bak, fld and stre table clths. Sweep fd frm flr and spt mp. All staff t wrk as a team t ensure kitchen equipment, crckery etc is then cleaned and washed up. Take jugs f water thrugh t bth class rms with glasses. Wrap Arund Care Breakfast Club: Lad trlley with cereal, milk fruit juice, tast, spread and jams, cutlery, crckery and table clth. Take thrugh at 8.00am and leave in the Frest Rm. Put the table clth n the table. At 8.30am, g back thrugh t Frest Rm and re-lad trlley with dirty crckery etc. Clean the table clth with detergent and anti-bak. Take trlley back thrugh t kitchen. Relad trlley with snack (fruit and milk see belw) After Schl Club: Prepare snack f beans/spaghetti hps/cheese and biscuits each day. At 3.30pm, lad up trlley with crckery, cutlery etc. Take trlley thrugh at 3.50pm and leave in Frest Rm After Schl Club staff t neatly lad trlley, clean table clth with detergent and anti-bak and return trlley t kitchen. Snacks

6 Jb Descriptin: Schl Chef Every child t have a snack f fruit and/r milk every mrning. Chef t ensure that there is enugh fresh fruit every day fr ne piece per child. At 8.45am, trlley laded with jugs f milk, cups and fruit enugh fr ne per child. Fruit and milk delivered t each classrm. On a Mnday tast is als t be given t all children. Buttered and cut int quarters and put n a large plate fr the teacher t hand ut. Half a slice per child (tw quarters). On a Tuesday ht chclate t be taken t Frest Rm at 10am. At 9.30am milk, fruit and dirty cups remved and returned t kitchen. Stck Management Ensure stck is rdered in a timely manner with cnsideratin given t budget. Ensure stck cntrl s that all fd is used within date and there is minimum wastage. Ensure all fd is apprpriately stred. Ensure relevant certificates (eg Halal) are btained and crrectly stred/filed. Cleaning / Hygiene The preparatin f apprpriate cleaning schedules Ensuring cleaning schedules are adhered t and apprpriate recrd keeping is up-t-date (including staff rm fridge) Ensure temperatures f all fridges and freezers (including staff rm fridge) are taken and recrded daily. Ensure temperature f all fd is taken and recrded daily. Line Management & training Lead and supprt the apprentice within the kitchen prviding necessary training.