Head Cook
The White Ensign Association
| Company | The White Ensign Association |
| Category | Hospitality |
| Location | Gillingham |
| Remote | — |
| Employment | Not stated |
| Level | Not stated |
| Salary | Not stated by the employer |
| First seen | 2 Aug 2026 (the employer did not state a posting date) |
| Last verified | 7 Aug 2026 |
| Source | The employer's own careers page (company_site) |
Description
Pembroke House is a purpose-built care home for veterans of the Royal Navy and Royal Marines in Gillingham. We have been serving Royal Navy and Royal Marines veterans and their dependants for over 70 years. Our residents and staff enjoy a varied yet familiar way of life to encourage independence and give each day meaning and purpose. The home has a ‘family-run’ feel and we have carefully created a supportive, friendly and close-knit team, making it a unique and very special place to work.
The Job Role
The Head Cook is responsible for providing a high standard of varied and nutritional diets to the care home residents while maintaining budgetary control of the processes as per CQC standards. To oversee the kitchen operation at Pembroke House.
To ensure all statutory Hygiene and Health & Safety Regulations are adhered to and records are kept up to date.
Key responsibilities will include but not be limited to:
1. To co-ordinate all aspects of kitchen production so that food is prepared to the agreed standard and that time deadlines are met.
2. To implement and supervise all aspects of kitchen control e.g. menus, hygiene, health and safety, staff, cleaning and waste control.
3. To supervise and develop staff training.
4. To attend statutory training.
5. To order catering consumables from nominated suppliers.
6. To maintain computerised stock accounting.
7. To prepare menus for the Home taking into account the content, balance, colour and nutritional values.
8. To prepare special diets for Service Users as directed by the nursing staff.
9. To maintain the agreed stock levels of food.
10. To implement, record and maintain an agreed cleaning schedule for the kitchen.
11. To carry out stock takes at the end of each month as directed by the Home Manager.
12. To organise and control kitchen working hours.
13. To work within agreed budget guidelines on staff costs and consumables and co-operate in any action necessary to keep to the budget.
14. To account for food supplied to staff.
15. To maintain HACCP records.