Job Title: Senior Cook Reports to: Care Home Manager Job Role:
Senior Cook is Responsible for preparing and cooking high quality meals while maintaining food
safety, hygiene and efficiency.
Support Management with menu planning, stock management
Supervision of kitchen staff.
Accountable for providing the safe care of all Residents with regards to catering in line with
Legislation, Regulations, Guidelines and the Organisation’s policies and procedures, and as
directed by Management Team. Requirements
1. Complete required training including RHEIS Intermediate Food Hygiene
2. PVG Registered
3. SVQ Level 2/3 Professional Cookery
4. 2 years proven experience in a professional kitchen.
5. Strong cooking skills with knowledge of Scottish Cuisine.
6. Understanding of Food Safety Laws with HACCP & Allergen Management.
7. Advanced Allergen training / willing to achieve within 3 months of taking up the role.
8. Ability to work under pressure in a fast paced environment.
9. Good Communication and Teamwork skills Preparation & Serving of Food
1. Preparation and cooking of all foods for residents’ consumption on a daily basis and present to a
high standard.
2. Nutritional Needs & Dietary Requirements.
3. Serve suitable portions and texture of food to individual residents in an attractive manner.
4. Ensure all food is stored, prepared and cooked in line with Food Standards Scotland Regulations.
Compliance
1. Ensuring that records and documentation are kept up to date.
2. Carrying out required Cook Safe / HACCP Policy, Processes and Procedures.
3. Comply with COSHH Guidelines. Menu Planning
1. Proposing changes & improvements to Management Team and implementing appropriate
agreed changes / improvements.
Management of Provisions
1. Accurately completing the weekly provision order including stock take.
2. Apply Stock Rotation and Management appropriately.
3. At the start of shift ensure that all provisions required for that day and the following day are in Catering Assistance
1. Serve main meals, prepare light meals, and prepare and serve beverages.
2. Assist Residents who require assistance adequate fluids & consumption of food.
3. Ensure specified nutritional dietary requirements are met. Supervision & Development
1. Staff are required to participate in regular Supervision & Development sessions.
2. Supervise, Manage and Motivate other members of the catering team. Health & Safety
1. It is the responsibility of all employees to ensure that the requirements of the Health and Safety
at Work Act are complied with, safe working practices are adhered to and that any hazards
observed are reported to the Management Team immediately.
2. Staff should be aware of their own limitations and seek help if required.
3. Comply with regulations under COSHH, Cook Safe and Health and Safety Regulations.
4. Be responsible for maintaining First Aid kit retained within kitchen area. Shift Pattern:
Ave 35 Hours
4 Days 1 week, 3 Days the other week
07:30 - 18:30
1 Hour Unpaid Break
Alternate Weekends Review
This Job Description is not definitive and will be reviewed regularly.
There may be other duties Cooks will be expected to fulfil as directed by Management Team. | 
