Chef

NHS; Wakefield; On-site; GBP 25,000 - 35,000; Full time

Job description

** Please note that this role is not on the Home Office list of occupations eligible for sponsorship under the Skilled Worker route. **

The Catering Department at Mid Yorkshire Teaching NHS Trust are looking to recruit an experienced and confident Chef with a passion for delivering high-quality food. You will be based at our restaurant at Pinderfields Hospital, where we serve around 2100 visitors per day.

As Chef, you will play an integral role within the team in ensuring that the food prepared and delivered is of the highest quality and that the department continues to operate to the highest of standards.

You should have excellent culinary skills and experience of large scale catering, with an eye for detail. You will be motivated and thrive when working as part of a team.

We support our people to grow their careers, gain new skills and enjoy excellent career prospects while reaping the rewards of making a difference to others every day.

With us, you'll have the chance to progress your career in a vibrant, supportive culture tailored to help you thrive.

Apply now to enjoy excellent career prospects while being part of an award-winning team.

This is a full-time position working 37.5 hours per week over 7 days. A typical shift pattern will be 5 shifts over 7 days (06:00 am to 14:00 pm and 11:00 am to 19:00 pm on a rotating basis).

Main duties of the job

You will provide a safe, hygienic, nutritious and timely breakfast/lunch service for both staff and visitors. You will comply with the preparation of foods as laid down in the operational procedure manual and the cooking of foods will be carried out to the highest of standards. You will also work to strict hygiene requirements as laid down or required and ensure that your personal and working hygiene practices are impeccable. In addition to this, you will also ensure that the correct and economical use of materials and equipment are met.

Job responsibilities

Key Responsibilities:

1. Preparation and cooking of all meals and menu items including special diets in accordance with the standard recipes and agreed menus.
2. Ensure that all dishes are properly cooked and attractively presented, advise and assist with service as required.
3. Undertake food preparation and service in the restaurant areas to include order service, special dishes on theme days and for any other special event as required.
4. Practice good levels of stock rotation and correct storage of all the perishable items ensuring that all refrigerated and frozen items are stored at the correct temperatures and are dated.
5. Handling of food products in accordance with food hygiene legislation and the Trust Food Safety Policy (HACCP).
6. Complete quality assurance and departmental food safety/HACCP monitoring or recording as required.
7. Work at all times in a clean and tidy manner ensuring strict adherence to food hygiene and safety regulations.
8. Cooking of foods to the highest standards. Working to the strict hygiene requirements as laid down or required.
9. Ensuring the highest standards of personal and working hygiene practices.
10. Ensure the correct and economical use of materials and equipment is carried out. Report to the manager any item of foodstuff considered by the post holder to be unsuitable for use.
11. Deliver and receive routine information informing colleagues and service users of dietary information, informing catering staff of allergens relevant to the daily menu during daily staff briefings.
12. Observe statutory and the Trust's food hygiene regulations.
13. Take and record food temperatures and seek further instruction where these are outside appropriate temperature limits.
14. To be involved in the cleaning of all kitchen areas following the appropriate cleaning schedules and signing of said documentation and the washing of cooking utensils.
15. Appropriate disposal of waste in accordance with instruction.
16. Check stock deliveries to the kitchen and put the deliveries away in the correct fridges, freezers and storerooms. Complete the appropriate documentation.
17. Ensure stock is dated and stock rotation procedures are observed ensuring that all refrigerated and frozen items are stored at the correct temperatures and are date stamped and that they are within their use by date.
18. To provide technical advice, guidance and training to other catering colleagues.
19. To assist in patient services and the restaurant as and when required.
20. Comply with health and safety regulations and allergy awareness.
21. Observe the quality control procedure within the catering department.
22. Ensure that personal appearance, conduct and customer care are of the highest standard.

Person Specification

Experience

• Strong Leadership skills with a proven track record and experience in a similar role.
• The hygienic handling of food products in accordance with food hygiene legislation.
• Taking and recording of temperatures.
• Supervising other team members.
• Stock Control.
• Stock Rotation.
• Stock Taking.
• Food Safety.
• Menu planning.
• Production of food to the highest standards.
• Following standard recipes to ensure standardization of final dishes also to ensure the correct and economical use of resources.
• Inspire, motivate & train the team to achieve food to specification and therefore achieve sales and profit.

Personal Attributes

• Able to follow written instructions.
• Experience in a busy catering environment.
• Able to work with no supervision.

Skills and Abilities

• Awareness of the standards required.
• Able to work under pressure.
• The ability to support others.

Qualifications

• Catering 706 1&2 or equivalent
• Intermediate Food Hygiene.
• COSHH

Knowledge and Awareness

• An awareness of hygiene including personal hygiene.
• Awareness of health and safety.

Other

• Able to satisfy occupational health screening.