Role Profile
Job Title:
Chef - Extra Care
Responsible to:
Catering Manager
Responsible for:
N/A
Job Purpose

The deliver a high quality catering service within the Extra Care Schemes
providing a range of food options

To deliver catering services that are in line with health and safety and food safety
regulatory requirements
Accountabilities
Staff and resource management

To supervise Catering Assistants and support them in carrying out their roles

To make the best use of resources to ensure a high level of service to customers
is maintained at all times.

To assist in managing the food supply to ensure the required standard of service
is maintained at all times.

To assist in the menu creation to ensure choice, nutritional needs are met and
special diets are catered for.
Financial

To maintain records in accordance with financial control/audit requirements.
Kitchen and restaurant management

To prepare, cook and serve high quality meals within the Extra Care scheme.

To ensure the required checks and inspections are undertaken in line with Food
Safety and Health and Safety requirements.

To ensure the catering facility is maintained to the highest standards of
cleanliness.
July 2013
Resident liaison/support

To listen and consult with residents enabling their participation in all matters
which affect them.

To respond to all resident enquiries promptly.

To liaise with colleagues on all matters effecting the wellbeing of residents.
Client Liaison

To liaise with clients providing high levels of customer excellence.
Monitoring of the service

To assist in reviewing the standard and delivery of the catering services.
Quality control

To work at all times to the required standard.
General
Your responsibilities are consistent with the terms illustrated in the Staff Handbook
together with other Policies and Procedures published by the business, which are
amended from time to time.
In addition to the specified Job Purpose and Accountabilities all staff are expected:

To proactively promote the principles and practices of equality of opportunity, to
ensure its effective implementation within their own work and the work of team
members, as appropriate and to abide by and support the business’ Equal
Opportunities Policy as an integral part of all duties.

To undertake any other duties requested by the Line Manager, which are
consistent with the overall purpose of the post.
Knowledge/Skills/Experience
Essential

Excellent cooking skills

Previous experience of staff supervision or team leadership

Ability to work effectively in partnership with other agencies

To be able to work under their own initiative

Car user, valid driving license, provision of own vehicle

Skills and experience to undertake the role and accountabilities as set out above
and behaviours which demonstrate the Castell Catering values
July 2013

A minimum Level 3 qualification in Food Safety
Desirable

Experience of working with older people within a Housing or Care environment

Ability to speak Welsh/other languages
Our Operating Principles and Values:
An important aspect of working for Castell Catering is demonstrating both our operating
principles and values. While the job purpose and operating principles cover WHAT you
do, our values cover HOW you are expected to behave doing your job.
Our operating principles are:
We will do the right thing to deliver what matters to our Customers
Purpose:
We will understand both our purpose and what matters to our
customers
Performance:
We will understand our performance using both evidence and
experience
Problems:
We will solve the problems that get in the way of us doing the
right thing
People:
We will enable and support people to do the right thing
Our values are:
Fair:
Balanced, giving praise where due and constructively critical.
Inclusive in our approach, respecting the dignity and individuality
of everyone.
Open:
Open to change, committed to continuous improvement and
learning. Transparent, honest and trustworthy.
Responsible:
Professional, challenging existing arrangements, taking ownership
of issues and using our initiative to see them through to
resolution.
Supportive:
Easy to deal with, approachable and accessible. Welcoming, caring,
listening and responsive.
Efficient:
Make best use of resources and maximise the impact of our
activities.
July 2013