Cook

Rotating shifts (according to roster)

Empathy and respect: A cook in a senior residence must understand and respect the residents' limitations, as well as their personal food preferences.

Communication skills: Maintain fluid communication with medical and care staff, as well as with the residents themselves, to ensure dietary needs are met.

Organization and discipline: Ability to manage multiple tasks in the kitchen efficiently and in an orderly manner, guaranteeing that food is prepared on time and under established standards.

Adaptability: Ability to adjust to sudden changes in diets or in the health conditions of the residents.

• Cook dishes according to specific recipes and cooking techniques, ensuring that the food is safe and easy to consume for elderly people (textured cuisine, minced food, purees, etc.).
• Prepare food with the minimum of artificial additives and at its best quality, prioritizing fresh and natural ingredients.
• Adjust portions according to the residents' needs, avoiding waste and ensuring that adequate quantities are served.

• Adapt culinary preparations for residents with specific health problems (such as diabetes, hypertension, food allergies, or intolerances).
• Collaborate with medical and nursing staff to comply with the dietary and nutritional indications of the residents.
• Monitor and adjust menus for residents with difficulties chewing or swallowing (dysphagia), using texturizing or mincing techniques.

• Strictly comply with food safety and hygiene standards (HACCP - Hazard Analysis and Critical Control Points), maintaining the kitchen and utensils in optimal conditions.
• Carry out temperature controls and safe food storage, guaranteeing that the cold chain is not broken.
• Control the correct handling and preservation of food, avoiding cross-contamination and ensuring the healthiness of all products used.

• Attend to and respect the suggestions and requests of the residents, whenever possible and in line with medical indications.
• Interact with residents to understand their tastes and preferences, adjusting menus as far as possible.
• Foster a pleasant environment during meals, promoting the well-being and satisfaction of the residents.

• Constantly evaluate resident satisfaction with meals, collecting their feedback to improve the quality and variety of the menus.
• Stay updated on new food trends, culinary technologies, and preparation techniques that may be beneficial for the nutrition of elderly people.

• CURRENT FOOD HANDLING CERTIFICATE
• Valuable: DEMONSTRABLE EXPERIENCE IN COLLECTIVITIES AND CULINARY TRAINING

Salary according to the collective bargaining agreement.

LONG-TERM TEMPORARY: coverage of holidays and paternity leave