Job Title: Chef

Job type: Temporary

Location: Grantham

Sector: Healthcare

Band: 3

Duration: Ongoing with no specific end date

Pay Rate: 

£11.67 paye per hour

£13.20 paye inclusive of holiday pay

£14.50 umbrella per hour

Hours: Monday to Friday 7.30am – 3.30pm or 9.30am – 5.30pm (Rota basis)

Summary

To provide a safe, efficient catering service to patients, staff and visitors, and external contracts, to include weighing ingredients, preparation, cooking, chilling and service of food, and cleaning of equipment and work areas to the specified standard.

Essential Requirements

• Required to hold Basic Food Hygiene Certificate
• Required to hold City and Guilds 706/1 and 706/2 or (NVQ3 equivalent)
• Cook-chill production and regeneration guidelines
• Food Hygiene Regulations
• COSHH and cleaning procedures
• HACCP
• Manual Handling
• Health and Safety
• Hygiene standards
• Presentation standards
• Stock control
• Cash handling procedures
• Experience of working as part of a team

Duties will include but not limited to the following

• Preparation, cooking, chilling and freezing of all food items, either cook-serve, cook-chill, cook-freeze or buffet items, and preparation of products used in the manufacture of sandwiches and salads.
• Controlling all food production processes to ensure that waste and costs are minimised.
• Packing, picking and movement of ambient, chilled, and frozen items, and racking for delivery within the unit and for external contracts.
• Supervision and training and/or instruction of Assistant Chefs.
• Participation in recipe development and product evaluation.
• Assisting in the Restaurant areas with the regeneration and service of meals. Preparation of main meals, vegetables, sauces, sandwiches, salads, desserts, breakfast items and light snacks.
• Undertaking stocktakes in own work area and raising requisitions for replacement stock.
• Recording of temperatures and completion of daily hygiene audits.
• Dismantling, cleaning and reassembly of catering equipment as required, to include slicing machines.
• Reporting all faults in machinery and the need for structural and fabric repairs.
• Working within all legislative and statutory regulations ensuring the observance of safe working methods, and to be fully conversant with departmental policies, cook-chill procedures and guidelines.
• Participating in the continuous review of services by making suggestions and collecting data to improve quality standards and meet customer requirements.

Questions

Do you have experience working as a Chef within a Hospital or Healthcare organisation?

Do you have experience in a wide range of cooking methods including dietary requirements?

Do you have experience working within large-scale catering?

Do you hold a City & Guilds 706/2 or NVQ 3 (food preparation) or equivalent experience?

Do you meet the criteria above and available to start immediately?