Head Cook

The Government of Montserrat is inviting applications from suitably qualified persons for the post of Head Cook, within the Ministry of Health.

JOB PURPOSE

Under general supervision, overseas and supervises the variety of foodservice activities to ensure food is prepared, served and distributed in accordance with health and safety regulations. Assists in the management of staff and the maintenance of positive employee relations and team environment.  Performs any additional duties as directed by management. 

KEY RESPONSIBILITIES

Staff and Supervision

  • Supervise and coordinate activities of cooks and workers engaged in food preparation, production and service of meals on shifts 6 am-2pm or 11am -7pm

  • Delegate tasks to staff and coordinate their activities

  • Ensure that all dishes are prepared accurately, in the correct quantities as specified by the menu and diet orders and the nutritional needs and the satisfaction of clientele.

  • Foster a climate of cooperation and respect between co-workers

Meal Preparation & Service

  • Record production or operational data on specified forms. Record operational or production data:

  • Ensure that diet slip/ward request are adequately updated

  • Cross-check diet slips/ward diet with preference meals to verify numbers and requests.

  • Responsible for portioning, sharing and distribution of prepared items.

  • Write and or verify labels and meal tickets for meals to be distributed.

  • Receive and issue food items and prepares menus

  • Food items are prepared as directed by recipe, dietary requirements unless changes instructed by Dietetic Technician or Nutrition Officer

  • Ensure meals are prepared in appropriate quantities and to required standards, also make required adjustments based on client population and availability

  • Ensure food temperatures meet required standards

  • Ensure labels and meal tickets for meals are accurately written and distributed

  • Receive and issue food items and prepares menus.

  • Responsible for pre preparation and also to appropriately delegate tasks for next day’s production based on menu and preferences

  • Ensure timely delivery of meals to wards

Sanitation and Maintenance Procedures

  • Monitor and oversees sanitation practices to ensure that employees follow standards and regulations : work stations, floors, walls, refrigerators, meat equipment and utensils

  • Inspect sanitary conditions of the kitchen and notifies Maintenance Supervisor/Dietetic Technician/Nutrition Officer

  • Document and prepare summary sheets

  • Follow and enforce defined Infection Control and Food Hygiene Practices

Performs Related Work as Required

  • Assist Supervisors in the preparing order list,

  • Assist and make suggestions for the reviews of menus

  • Assist with duty rota and staff scheduling

  • Update and maintain relevant records.

  • Responsible for or ensuring sanitation of kitchen completed and maintained

  • Order or requisition supplies, equipment or materials to ensure efficient operation

  • Using customer service skills establish and maintain effective working relationships with employees, other colleagues and members of the general public

  • Ensure all standards of personal hygiene are maintained (uniform, jewellery, hair covering, hand washing etc.)

Assists in the orientation of new Cooks and Cook’s Asst.

  • Ensure that staff is familiar with the operations in the kitchen

  • Assist with staff in-service education

  • Demonstrate new cooking techniques and equipment to staff.

  • Explain the use of equipment and facilities in the kitchen

  • Assist with orientation and on the job training of all staff

PERSONNEL SPECIFICATIONS


The applicant should possess:-

  • Basic Knowledge of: Food groups, nutrient values and conservation, food sanitation, food preparation for normal and modified diets. 

  • Knowledge of the standards of sanitation and cleanliness employed in the handling of food.

  • Knowledge of health hazards relating to food preparation and service.

  • Knowledge of methods and equipment in preparing food on a large scale. 

  • Skills and knowledge in the operation and care of various types of kitchen utensils, equipment and kitchen safety.

  • Ability to plan, assign and supervise staff.

  • Knowledge on up-to-date with culinary trends, optimized kitchen processes, creativity in the presentation of food.

  • Computer literate and familiar with Microsoft Word and Excel computer programs.

  • Excellent communication and leadership skills.

  • Possess a current Food Handler’s Certificate.

QUALIFICATIONS & EXPERIENCE

CXC General O’ Level passes in Food and Nutrition, English and Maths. Post-Secondary School certificate in Food Preparation and food service supervision and Certificate in Food Handling skills with a minimum of three (3) years as a service cook.

OR

Evidence of substantial in-service training in food service supervision (120 hours of structured programme) and a minimum of 3 years’ experience in a similar capacity.

MENTAL COMPLEXITY

Work consist of moderately complex procedures and tasks where basic analytical ability is required for selecting the correct action.

PHYSICAL DEMANDS

The position is physically comfortable, individual has discretion about walking, standing or sitting.

ENVIRONMENTAL CONDITIONS

Working conditions, with no major sources of discomfort, however may be exposed to minor hazards, risks or discomforts. Work is of a supervisory nature.

POTENTIAL FOR INJURY

Minor injuries may be possible in the execution of duties if the appropriate health and safety procedures are not followed.

SERVICE DELIVERY

Assess customer require ment and deliver service according to procedures and policy guidelines

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