REPORTING TO: Management Team

JOB HOURS: Flexible, depending on the needs of the business 16 – 36 hours per week


To manage the preparation of all meals in the Care Home. To undertake a range of tasks associated with food preparation including the preparation

To understand the need to promote privacy, dignity, independence, choice, rights and fulfilment of all residents, treating everyone with respect.

To prepare nutritional food to a high standard, taking special dietary needs into account

Observance of Health & Safety requirements with regard to maintain a high standard of hygiene at all times in accordance with the appropriate Food Hygiene Regulations using the “Safer Food Better Business Manual”

To assist management in producing a weekly menu.

To prepare lists of food for purchase of fresh food and supplies from Preferred Suppliers in line with the budget.

To monitor stock control

To ensure the cleanliness of the kitchen is maintained to the highest standard



  1. Kitchen provision – General day to Day duties


  1. Recording and reporting


  1. General




  1. Willing to obtain the QCF/NVQ level 2 in Food preparation

Basic Food Hygiene Certificate



  1. Knowledge of care nutritional needs
  2. Food hygiene e-learning course
  3. Knowledge of environmental health regulations



  1. Safeguarding practices
  2. Care Quality Commission (CQC) Essential Standards of Quality and Safety
  3. Understanding of COSHH/Infection control guidlines



  1. Strives to reach the highest standards in customer service
  2. Communicates effectively, both verbally and non-verbally
  3. Compassionate, patient and empathetic
  4. Flexible and approachable with a positive attitude, even under pressure
  5. Self-motivated
  6. Deals with emergencies and difficult situations effectively
  7. Completes records with accuracy and detail
  8. Works on own initiative
  9. Team player
  10. Commitment to own professional and personal development
  11. Customer focused
  12. Ability to work on a 7 day rota including weekends

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