Job responsibilities
Basic function
The
Chef de Partie shares responsibility for the safe and quality production of
food and services within the Hospice Catering department by carrying out duties
in the central Production Kitchen, Restaurant, Cafe, and ward kitchens. These
duties include production of fresh foods, cleaning of premises and equipment,
pre-preparation of food items prior to service, and preparing cooked meals for
in-patients at lunch and supper.
The post
holder is expected to complete as directed, both food safety and health and
safety compliance as well as ensuring that compliance actions such as cleaning are
carried out as per reasonable request of junior staff members, reporting any maintenance
requirements of equipment and premises throughout catering areas their line
manager.
Organisational context
St Josephs Hospice was founded in 1905 by the
Religious Sisters of Charity who retain an interest in the oversight of the
Hospice. The Hospice is working to
achieve Vision 2024, which has five key strands: patients, enterprise, estates,
funding and fundraising, and human resources.
The Hospice seeks to be an outstanding provider of palliative and end of
life care. Each employee is critical to
delivering and maintain those standards in accordance with the Hospices core
values.
Discretion
to act
The post holder will not be expected to make key
decisions pertaining to day-to-day running of the department. The post holder
will have discretion to act in regards to menu planning and preparation to
ensure that foods are prepared to the required standards as well as making sure
that back of house areas are in good, safe, operational state and preparedness.
The post holder will be expected to act in accordance with relevant all Food
Safety and Health & Safety legislation and in line with STJH policies and
procedures, seeking professional advice from their line manager and where
relevant, internal and industry experts as appropriate.
At times, the post holder will be required to
act in the same way as above when attending other sites.
Scale and
impact
The post holder will have day-to-day supervisory
responsibility for overseeing the work of junior staff members when the Group
Chef Manager is not present including catering assistants/porters, volunteers
and apprentices. The post holder will also have responsibility to ensure that site
stock is reasonably safeguarded in regards to both secure storage and safety.
The post holder is also responsible for ensuring that all site specific goods,
recipes and menus are produced within set financial targets and set quality KPIs.
This is a 5 out of 7 post, meaning that you will be
expected to work five days out of seven on a rota basis, to include weekends,
bank holidays and religious festivals. You will also be required to work at
other sites from time to time to support events and menu rollout. The post
holder will also ensure that relevant standards are met, meet resourcing needs,
collaborating with other Chef de Partie post holders to ensure a consistent
high quality catering service is provided to patients, staff and visitors.
Budget
This role does not require the post holder to
be a budget holder.
Key
accountabilities
1.
Kitchen
food preparation
1.1 Preparing relevant IPU and Cafe hot and cold foods such as the three main
meals of the day, breakfast, lunch and supper, soups, main meals, salads,
sandwiches, cold & hot sweets etc. prior to food service.
1.2
Supervise junior
staff members such as Catering Assistant & Porter and trainees in the preparation
of relevant IPU, Cafe and hospitality foods such Hospitality buffet food items to be prepared
in good time prior to the timed event to service to ensure a professional
standard and image.
1.3
Preparing
workstations for the safe preparation/service of meals being sure that all
company policy's and compliance procedures are followed.
1.4 Prepare patient
trolleys prior to food service.
1.5 Assisting other Chefs as and when required with food preparation in
readiness for cooking.
2.
Food
safety and compliance
2.1
Work
to set Health & Safety and Food Safety policies and procedures.
2.2
Cleaning
kitchen premises including floors, walls, sinks, wash hand basins, work
surfaces, cupboards etc. to the required hygiene standards.
2.3
Cleaning
large items of equipment including ovens, microwave, fryers etc.
2.4 Maintain
standards of food hygiene at all times to include relevant completion of legal
and statutory paperwork and following company policy and food safety
guidelines.
2.5 Have a
minimum understanding of the Hazardous Analysis and Critical Control Point
system in operation HACCP.
2.6 Ensure
high standards of personal hygiene in accordance with food safety legislation
and the STJH Food safety Management System FSMS.
2.7 Report
any defects to foodstuffs, buildings or equipment that may pose a risk to food
safety to a senior member of staff.
2.8 To
immediately report any incidents of pests to senior member of staff.
2.9 Ensure
that all day-to-day Food Safety due diligence records are completed timely and
are filed correctly in readiness for processing weekly.
2.10 Report
with any serious Food Safety breaches in a reasonable, prompt and re-active
manner and ensure that the Group Chef Manager is notified as soon as reasonably
practical.
3.
Health
and safety
3.1 Wearing
the relevant and correct uniform, footwear and minimum jewellery in accordance
with food safety legislation and the STJH Food Safety Management System.
3.2 The
safe operation of a variety of equipment, e.g. ovens, fryers, mixers,
Merrychef, dishwashers etc. in line with safety guidelines and relevant
training.
3.3 The
correct use of knives and other cutting equipment as directed through in-house
training and ensure that knives are well maintained and replaced where required.
3.4 Adhere
to and follow all company policies in relation to Health & Safety, systems
of work, Control of Substances Hazardous to Health COSHH and manual handling.
3.5 Report
defects to buildings or equipment to a senior member of staff.
3.6 Ensure
and adhere to all relevant health and safety measures.
4.
Service
delivery & service development
4.1 Build good
relationships with all users of the STJH catering service not limited to
patients, visitors, staff, commercial tenants, delegates and contractors.
4.2 Attend
site meetings with departmental managers and dietitians to discuss, evaluate
and take direction to change aspects of the catering service where appropriate.
4.3 Actively
participate in menu development sessions and creativity forums that enable
proactive development of the service.
4.4 To
supervise junior members of the team within the kitchen environment in relation
to correct standards, food safety, and health and safety best practices.
5.
Stock,
asset & financial management
5.1 Participate
to ensure that monthly inventory is undertaken in relevant areas of
responsibility so that monthly financial reporting can be compiled cafe & restaurant, and hospitality areas.
5.2 Immediately
report stock or asset loss & discrepancies to the Group Chef Manager.
6.
Customer
service
6.1 Be a client-facing
representative of the catering offer at STJH, promoting an inclusive, friendly
attitude to all catering service users.
6.2 Taking
direction from the Group Chef Manager, be sure that IPU services are met in
accordance with both patient and clinical expectations.
6.3 Lead by
example to promote excellent customer service and report any issues that arise
e.g. complaints, menu, allergenic & PPDS queries etc.
6.4 Ensure
that all service users receive the best possible service by interacting and
communicating to best practice standards at all times.
6.5 Interacting
with ward and other hospice staff via telephone and face to face in a
professional manner.
6.6 Act in
a courteous manner to all patients, staff, visitors and work colleagues.
