Assistant Chef

St John’s Home has been providing quality and compassionate care to seniors for over 60 years and is transitioning to a nursing home.

The Assistant Chef supports the Chef in preparing safe, nutritious and appetising meals for residents. This includes assisting with daily kitchen operations, special and texture-modified diets, food safety, stock control and supervision of kitchen staff. The Assistant Chef deputises for the Chef and oversees kitchen operations in his absence.

Duties and Responsibilities

· Prepare and cook meals according to approved menus, recipes, portions and schedules.

· Prepare special, therapeutic and texture-modified meals accurately based on diet instructions.

· Coordinate with dietitian, speech therapist, nursing and care teams to meet residents’ dietary, nutritional and swallowing needs.

· Assist the Chef with daily food production and ensure meals are served on time.

· Check food quality, taste, presentation, consistency and portioning before service.

· Comply with food safety, hygiene, sanitation and safe food-handling procedures.

· Monitor food temperatures and maintain accurate kitchen and food-safety records.

· Keep workstations, utensils, equipment, stores and kitchen areas clean, organised and safe.

· Restrict kitchen access to authorised personnel in line with food-safety and hygiene requirements.

· Receive supplies, Donation-in-kind food items, check quality and quantity, rotate stock, store items properly and assist with stock takes.

· Keep halal catered meals (if any) separate from non-halal meals during receiving, storage, handling and service.

· Minimise food wastage and use ingredients, equipment and utilities responsibly.

· Dispose of leftover food using the compost machine in line with food-waste procedures.

· Guidecooks and kitchen assistants when assigned, including on-the-job training in cooking and hygiene practices.

· Report food-safety concerns, shortages, equipment faults and operational issues promptly to the Chef.

· Comply with infection-control and workplace safety requirements, including incident and near-miss reporting.

· Support resident events, special meals, menu improvements and food-related feedback follow-up.

· Deputise for the Chef and oversee kitchen operations in his absence, including production, supervision, compliance, ordering and liaison with departments.

· Support contingency meal arrangements during equipment breakdowns, supply disruptions or outbreak situations.

· Maintain residents’ confidentiality and treat residents, visitors and colleagues with courtesy, dignity and respect.

· Follow the Home’s protocols and SOPs, and participate in audits when required.

· Perform other kitchen-related duties assigned by the Chef or management.

Requirements

· Minimum 5 years’ hands-on cooking experience in a commercial, institutional or large-scale kitchen.

· Experience in nursing home, healthcare, eldercare or institutional catering is an advantage.

· Relevant culinary or catering qualification preferred; strong practical experience maybe considered.

· Valid WSQ Food Safety Course Level 1 certificate or equivalent recognised food-hygiene certification.

· Food Hygiene Officer or Food Safety Management System certification is an advantage.

· Able to cook in large quantities while maintaining consistent quality, portions and presentation.

· Basic understanding of elderly nutrition, food allergies, special diets and texture-modified meals is preferred.

· Good knowledge of kitchen hygiene, sanitation, food storage and safe food handling.

· Able to guide junior kitchen staff and work effectively with the Chef, care staff and other departments.

· Able to lead kitchen operations independently in the Chef’s absence.

· Reliable, organised and able to work independently in a fast-paced kitchen environment.

· Able to perform physically demanding kitchen duties and work shifts, weekends and public holidays when required.

· Basic communication and record-keeping skills.