Chef I

Purpose of the Post:

• To work as part of a team of Chefs and other staff operating both conventional and cook chill systems.
• To prepare and serve freshly cooked meals to clients within the remit of the post at the required times and in accordance with policy and statutory standards.
• To supervise Grade II Chefs and other staff in the performance of their duties and in line with policy and statutory standards within the kitchen.
• The provision of training to catering staff on site.
• Participation in food surveys and feedback mechanisms within the service.
• To deputise in the absence of the Catering Officer.

Principal Duties & Responsibilities:

General Duties

The Chef grade I will:

• Requisition of foodstuffs and materials.
• Prepare both raw and cooked food.
• Cook food to a high standard.
• Portion and pack both raw and cooked food.
• Rotate and allocate foodstuffs.
• Regenerate and service food.
• Label chill and store food.
• Keep accurate records and operate necessary computer systems.
• Maintain the cleanliness and good order of area of assignment and associated areas to the highest possible standard in line with hospital and HSE policy.
• Efficiently and economically use materials and equipment.
• Implement cost control measures aiming to achieve maximum utilisation of resources.
• Assist with special functions as required.
• Provide assistance and advice to staff in packing / plating areas on portion size.
• Check for meals at all service points throughout the site for quality quantity and presentation.
• Cash handling/reconciliation where appropriate.
• Stock-taking at relevant intervals.
• Checking the quality of goods received as per specification.
• Provide cover for existing Chef as appropriate.
• Participate and contribute to food surveys and feedback mechanisms within the service.
• Liaise with user groups on the compilation of menus and the provision of service.
• Be aware of developments in the industry / changes in food trends with a view to assisting with their introduction as appropriate to maximise sales.
• Any other duties relevant to the post as may be allocated by the Line Manager

Health and Safety

The Chef grade I will:

• Take overall responsibility for health and safety in the kitchen including:
• Ensuring that all equipment is apt and in good working order.
• Ensuring that all staff are adequately trained.
• Ensuring that all staff practice health and safety procedures.
• Following up on any health and safety matters that may arise and bring them through to conclusion.

• Have a working knowledge of the Mental Health Commission Judgement Framework and 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 as appropriate to the role. Knowledge of MHC Regulation 5 and 6.
• To support promote and actively participate in sustainable energy water and waste initiatives to create a more sustainable low carbon and efficient health service.

Training Needs

The Chef Grade I will:

• Identify the training needs of Chefs and other catering personnel working within the kitchen (CPU).
• Fulfil the role of Chef Trainer.
• Monitor and record training within the CPU.

Hazard Analysis & Critical Control Point (HACCP)

The Chef Grade I will:

• Ensure full compliance of the HACCP system within the CPU and ancillary areas.
• Ensure that any new developments are implemented.
• Be responsible for all HACCP documentation including daily checks weekly verification and monthly audit of the records.
• Form a HACCP team and report on findings/updates to the Catering Officer.

KPIs

• The identification and development of Key Performance Indicators (KPIs) which are congruent with the NMHFS service plan targets.
• The development of Action Plans to address KPI targets.
• Driving and promoting a Performance Management culture.
• In conjunction with the Catering Officers assist in the development of a Performance Management system for the department.
• The management and delivery of KPIs as a routine and core business objective.

General Conditions

• Employees must attend fire lectures periodically and must observe fire orders.
• All accidents within the Department must be reported immediately.
• Infection Control Policies must be adhered to.
• In line with the Safety Health and Welfare at Work Acts 2005 and 2010 all staff must comply with all safety regulations and audits.
• In line with the Public Health (Tobacco) (Amendment) Act 2004 smoking within the NFMHS campus is not permitted.
• Strict adherence to the Catering Department uniform policy must be adhered to.
• Provide information that meets the need of Senior Management.
• To support promote and actively participate in sustainable energy water and waste initiatives to create a more sustainable low carbon and efficient health service.

Risk Management Infection Control Hygiene Services and Health & Safety

• The management of Risk Infection Control Hygiene Services and Health & Safety is the responsibility of everyone and will be achieved within a progressive honest and open environment.
• The post holder must be familiar with the necessary education training and support to enable them to meet this responsibility.
• The post holder has a duty to familiarise themselves with the relevant Organisational Policies Procedures & Standards and attend training as appropriate in the following areas:
  • Continuous Quality Improvement Initiatives
  • Document Control Information Management Systems
  • Risk Management Strategy and Policies
  • Hygiene Related Policies Procedures and Standards
  • Infection Control Policies
  • Safety Statement Health & Safety Policies and Fire Procedure
  • Data Protection and confidentiality Policies

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 Qualification 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

iv) Have at least three years satisfactory experience in cooking for an institution or other establishment catering for a large number of persons

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.

Health

A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service.

Character

Each candidate for and any person holding the office must be of good character.

Post Specific Requirements:

Demonstrate depth and breadth of experience in management of a kitchen which adheres to HACCP guidelines and Environmental Health Standards as relevant to the role.

The appointee must complete a Preliminary Hygiene Course to Level 1 and the Implementing Hazard Analysis (HACCP) Health & Safety course. If the successful candidate has not completed these courses he/she will be required to do so and the necessary training will be provided

Skills Competencies and / or Knowledge::

• An understanding of catering in the healthcare environment
• Effective planning and organising skills
• Strong supervisory skills along with an ability to maintain a positive working environment for all staff under their span of control.
• Effective resource and time management skills
• Initiative and innovation
• Ability to contribute to development of the service
• Leadership and strong team skills
• Ability to recognise the training requirements of others
• A strong commitment to maintaining work standards and delivering a quality service to service users
• An understanding of the importance of value for money whilst maintaining a high standard of service
• Effective communication and interpersonal skills
• Effective problem solving and decision making skills
• Commitment to continuous professional development
• Knowledge in IT skills as appropriate to the role.
  

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 appointees 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)