Cook – Bourne

A cook assists the Food Service Director in planning and overseeing the dietary department's operations, including supervising kitchen staff and food production. They prepare and portion various dishes according to planned menus, ensuring high quality and accuracy. The role involves wrapping, labelling, and dating food items for storage, along with receiving and rotating supplies to ensure freshness. Daily checks of storage areas and sanitation duties in kitchens and dining areas are essential for compliance with health and safety standards. Technical skills include food preparation, inventory management, and sanitation procedures, while behavioural qualities such as teamwork and attention to detail are also important.