Assistant Chef

We are looking for an exceptional individual to join us as Assistant Chef on a full time basis at our Holmesview Nursing Home in Broxburn, West Lothian. With alternate weekends off and working 4 days over 7 with no late finishes (working hours 08:00 – 18:30) it makes this the perfect opportunity for a Chef who may be seeking a better work/life balance.

Our Organisation

The Randolph Hill Group operates nursing homes offering long and short-term care to those with particular medical needs including elderly people. Each Home’s philosophy is to provide competent, skilled and empathetic individual care.

The Company is committed to future expansion. Therefore each unit must operate on a professional business basis, maintaining budgeted profit margins.

Key Benefits

A highly competitive rate of pay

A strong ethos of work / life balance

Highly skilled Senior Team and Head Office support

Work for an organisation with a long standing reputation for quality care delivery

Opportunities for development within the company

Up to 33 days holiday depending on length of service

Friendly, stable and supportive team

Pension Scheme

Knowledge, Skills and Experience

Able to multi-task and prioritise workload
Budgetary experience
The ability to maintain a positive and helpful attitude at all times
Quantity/Quality Control
Food Hygiene Certificate and Catering Qualification

Job Purpose

To provide healthy nourishing food suitable for clients needs within budget
To organise the kitchen in a safe, economic and efficient manner
To induct, train and supervise staff within the catering area to comply with all policies and procedures
To ensure staff adhere to Environmental Health guidelines

Main Duties and Responsibilities

To be in charge of the kitchen in the Head Chef’s absence
To adhere to given menus and present them in an appetising manner
To seek feedback on resident satisfaction
To assist Head Chef to work within a given budget and be accountable for discrepancies
To ensure all foodstuffs are stored, handled and prepared hygienically in a manner which complies with company and statutory bodies’ requirements
To use and observe use of all kitchen stock and equipment in appropriate manner and report any faults or discrepancies to immediate superior
To assist Head Chef to order and cost food supplies and keep proper records as instructed by the company
To treat suppliers in a totally professional manner so as to achieve their best attention at all times
To dispose of waste materials and rubbish as instructed by company guidelines
To adhere to uniform policy as directed by the company at all times and wear protective clothing as appropriate
To operate all machinery and equipment in a safe manner and report any faults or misuse immediately
To report any injuries, disease or dangerous occurrences to Manager / Deputy
To read and observe all notices displayed in the work area and familiarise yourself with company policy and procedure regarding the work place, annual leave, sick leave, fire drill and evacuation, and instruct staff under your control
To make best use of available space and ensure correct rotation of stock
To have enough supplies for emergency situations without overstocking
To have adequate knowledge of any specific dietary needs of residents
To attend meetings and training as required by the company or Unit Manager and to keep up-to-date with changing regulations regarding the handling and preparing of kitchen foodstuffs
To be involved in menu planning and entertainment committee meetings as required
To keep all kitchen equipment and furniture clean and in a safe condition and report any faults to superiors
To be in receipt of a current food hygiene certificate
To undertake any reasonable duties as directed by managers to ensure safe, smooth efficient running of the nursing home