Nursery Chef - Buchan and London Recruitment Ltd : Job Details

Nursery Chef

Upto £28k + Benefits

5 days per week / 8 hours per day

SW17 - London

Reports to:

Directors / Nursery Manager / Nursery Deputy Manager

Role purpose:

Responsible for the management of the nursery kitchen, organising, preparing and delivering nursery meals in accordance with the nursery menus, food policies and individual dietary requirements.

Main duties and responsibilities:

· Working in partnership with the Manager, Deputy Manager and Third in Charge to ensure the preparation of a balanced and healthy diet for the children.

· Adhering to Company Policies & Procedures and complying with the Chartered Institute of Environmental Health-Food Safety.

· Adhering to Health and Safety and working within the guidelines of Ofsted and the Early Years Foundation Stage.

· Implementing the Company Safeguarding/ Child Protection Policy and Procedures.

· Preparing a suitably balanced rotating menu taking into account dietary and cultural requirements of the children.

· To liaise with all other kitchen staff on a daily basis, ensuring that all tasks have been delegated effectively and fairly, and that support is provided where necessary.

· Any other duties appropriate to the post as directed by senior management.

· Providing a positive role model to the staff team.

· Supporting staff to ensure the correct procedures are followed for the preparation and serving of food in line with Magdalen Policies and Procedures.

· Supporting the Manager, Deputy Manager and Third in Charge in cascading effectively to relevant employees changes to documents/ procedures as directed by the Company.

· Effectively managing the nursery food budget and completing the weekly food order in line with the current menu.

· Ordering stock in line with all dietary requirements.

· Maintaining correct stock levels.

· Liaising with the Managers/Directors on ordering of kitchen equipment as required.

· Preventing cross contamination of food within the kitchen area. Ensuring regular Risk Assessments and Reviews are completed and any necessary actions are carried out.

· Maintaining allergy management systems in line with Magdalen policy and ensuring the relevant colour coded plates, bowls and cups are used to identify children with allergies and dietary requirements.

· Ensure daily paperwork is completed in full for any child with an allergy or dietary requirement.

· Liaising with the Nursery Manager, Deputy Manager, Third in Charge, Room Managers and Nursery Nurses and Nursery Assistants to maintain accurate and up to date records of children with allergy and dietary requirements.

· Complying with Health and Safety legislation.

· Remaining aware and observant of all health and safety issues in the nursery and where possible reducing the risk of an accident occurring through preventative actions.

· Maintaining the highest standards of cleanliness/tidiness within the nursery kitchen.

· Carrying out health and safety checks as outlined within Company Policies and Procedures.

· Adhering to health and safety procedures including carrying out risk assessments.

· Being aware of the outcome of risk assessments and fully implementing the specified controls.

· Ensuring all food substances are labelled when entering the rooms during mealtimes and snack times. This should include allergens and individual names of children as appropriate to the daily requirements.

· Ensuring all foods are covered prior to serving.

· Ensuring that foods stored in the refrigerator and freezer are labelled and adequately covered.

· Ensuring stock rotation and ensuring all stock is clearly labelled to include expiry dates.

· Monitoring and recording in writing the temperature of fridge and freezer on a daily basis.

· Recording temperatures of high-risk food at time of delivery and cooking.

· To be responsible for the organisation of the kitchen, including any other food storage, in line with Health and Safety guidelines.

· Storing and serving all food at the temperatures required by the Chartered Institute of Environmental Health-Food Safety.

· Ensuring the kitchen and equipment is kept suitably clean at all times in accordance with the Company cleaning schedules.

· Ensuring the effective and regular removal of waste materials to the designated waste store.

· To adhere to deadlines including (but not limited to) daily paperwork and mandatory training (refreshing this annually or as required).

· To attend appropriate and regular training both internally and externally (as required), including Health and Safety training, First Aid, Safeguarding and Food Safety.

· To attend staff meetings and training days as required.

· To cater for nursery events, inclusive of those after hours as required.

· To remain up to date with developments in Health and Safety, Food Safety and Safeguarding.