Interview for Cook - Jobs In Care

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Practice Interview

Cook • Treorchy
Cwm Taf Morgannwg University Health Board

Thank you for your interest in the position of Cook in Treorchy with Cwm Taf Morgannwg University Health Board.

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Role: Cook in Treorchy

Interviewed on Friday 22 November 2024 at 10:21.

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{"interviewQueryText":"What are some good interview questions in British English for the job description below?\n\n-------------------------------------------\n\nCook with Cwm Taf Morgannwg University Health Board in Treorchy, RCT\n\n You will be able to find a full Job description and Person Specification attached within the supporting documents or please click Apply now to view in Trac The post holder will work to a specified recipe, weigh, prepare, cook, portion, freeze, and store all food items using high volume cooking equipment and freezing/chilling equipment accordance with University Health Board Food Safety Policy and all related policies, procedures and legislative requirements. To assist in developing, maintaining and promoting the highest standards of CPU service delivery and team working practices; supporting the CPU Manager in the day to day running of the department. The post holder is responsible to ensure competence within the full range of their duties: with emphasis on risk assessment, including HACCP, health and safety, COSHH, employment law, Basic Food Hygiene and other relevant legislation, and meeting control of infection requirements. To prepare all types of hot and cold food to include special or therapeutic diet To ensure that all food is chilled/frozen in the prescribed manner after cooking and that all food is placed into the correct storage. To ensure that all ingredients are used in accordance with planned production, portion size and weight chart, standardized recipes and correct cooking methods. To work to planned production schedules in accordance with the Production Manager instructions To ensure that all instructions issued relating to the correct procedure for handling and storing of food for the Cook Freeze/Chill Systems are observed at all times. The correct recording of any information relating to the use of the Cook Freeze/Chill System i.e. marking foils, weight of food in foils etc. are carried out in the correct manner To adhere to the standard recipe book set down for CPU for all recipes used "}