Job Title: Chef

Location: Newcastle

Job Type: Temporary

Duration of booking: Expected to be 4 months

Proposed start date: ASAP

Pay Rates: 

£13.20per hour PAYE inclusive of holiday pay

Payments will be paye inclusive of holiday as the client pays through their direct engagement model

Hours / Working Days: Mon-Fri 37.5 hours per week

Sector: Healthcare 

Based: Hospital 

Summary

Ensuring the highest possible standard of food preparation and cooking. 

To comply with national nutritional policies and food hygiene standards. 

Providing food for patients, staff and the general public, as well as catering for special functions, buffet and preparation of special diets 

Essential Requirements

• City & Guilds 706/2 or NVQ 3 (food preparation) or equivalent experience. 
• Hazard analysis training (HACCP) as part of advanced food hygiene controls. 
• Intermediate Food Hygiene Qualification 
• Wide cooking methods 
• Willing to work towards Level 4 qualification in food production 

Desirable Requirements 

• Experience in Large scale Catering 
• Allergen qualification/training 
• Understanding of Trust Business 
• Experience of working in the NHS kitchen 

Duties will include but not limited to the following

1. The preparation, cooking, presentation and service of meals to the highest possible standards for patients.
2. Provide food that complies with national nutritional policies and food hygiene standards.
3. Ensure timely plating and delivery to patient areas.
4. Facilitates the timely delivery of meals to support patient care
5. Plan own work on a day-to-day basis.
6. Plan, prepare and cook a wide range of dishes with different timings / methods to meet tight deadlines.
7. Demonstrate flexibility to work within the diet bay (producing specialised diets) or any other area of the department if needed.
8. Exercise judgement in response to portion control uptake and food wastage
9. Exercise judgement with changes to recipes, cooking times etc. in response to individual requests
10. Exercises judgement with production of individual patient specialised diets, available ingredients and time available