About Our Home:

Tucked away near Hatfield Peverel, Peverel Green Care Home is a serene oasis where up to 60 cherished elders find more than just care—they discover a vibrant community. Whether it’s the gentle hum of arts & crafts sessions, the rhythmic beats of dance classes, or the tranquil views from private terraces, Peverel Green seamlessly blends personalised care with a rich tapestry of experiences. From the lush gardens to the cosy lounges, every corner whispers a promise: at Peverel Green every day is a journey of joy, connection, and heartwarming memories. Welcome to a place where every resident is family.

The Chef in a care home setting is responsible for preparing and cooking nutritious, well-balanced meals for residents, taking into account individual dietary needs, preferences, and medical conditions. The Chef plays a crucial role in maintaining high standards of food safety, hygiene, and presentation while contributing to the overall well-being and satisfaction of the residents.

RESPONSIBILITIES

 Meal Preparation & Cooking:

• Plan and prepare daily meals according to the care home's menus and residents' dietary requirements.
• Ensure meals are cooked and presented to a high standard, with attention to taste, appearance, and nutritional value.
• Adapt recipes and menus to accommodate residents with special dietary needs (e.g., diabetic, low-sodium, gluten-free).
• Monitor portion control to ensure appropriate serving sizes.

 Menu Planning:

• Collaborate with the Head Chef or Manager to develop and review menus that cater to residents' preferences and nutritional needs.
• Incorporate seasonal ingredients and local produce when possible.
• Obtain feedback from residents to continuously improve meal offerings.

 Food Safety & Hygiene:

• Maintain a clean, organized, and safe kitchen environment, adhering to health and safety regulations.
• Ensure all food is stored, prepared, and served in compliance with food safety standards.
• Regularly check kitchen equipment and report any issues or maintenance needs to the appropriate personnel.

 Inventory & Budget Management:

• Monitor stock levels and order supplies as needed, ensuring cost-effective purchasing.
• Manage food costs by minimizing waste and maximizing the use of ingredients.
• Keep accurate records of stock and inventory.

 Team Collaboration:

• Work closely with the care home staff to coordinate meal service times and address any specific dietary requests.
• Supervise and train kitchen assistants or junior staff as needed.
• Participate in staff meetings and contribute to discussions on improving service delivery.

 Resident Interaction:

• Engage with residents to understand their dietary preferences and make adjustments to menus accordingly.
• Assist residents with meal choices and provide information about the ingredients and preparation methods when needed.

What we can offer you:

• £14.00 per hour
• ESAS – Salary Advance
• Employee Assistance Programme
• Perkbox
• Employee of the Month
• Long term service awards
• Blue Light Card
• Professional Development
• Refer a Friend