Chef

Location: Newport

Job Type: Temporary

Sector: Healthcare

Working environment: Hospital  

Duration: Expected to last till minimum of 2 months with possible extension

Travel: None

Remote Working: Not available 

Band: 4

Pay Rates: 

£11.00 - £12.00 paye per hour

£12.00 - £13.00 paye inclusive of holiday pay per hour

£13.00 - £14.00 umbrella per hour

All of the rates are depending on skill and experience 

depending of skill and experience 

Working days and hours: 

Tuesday to Saturday (these are set days with Sunday and Monday off) working either 11.15am-7.15pm, 9.30am-5.30pm, 6.00am-2.00pm. The successful candidate must be flexible to work all these times of shifts.

Rotas will be provided a month in advance

Job Purpose

The post holder will effectively provide day-to-day operational supervision within the Kitchen to Porters, Catering Assistants and Tray Service Staff.

To carry out the preparation and cooking of meals for patients and staff, ensuring that high standards of quality and safety are maintained at all times.

To work in accordance with the departmental HACCP procedures and current food safety legislation.

The post holder is required to work in a busy industrial kitchen.

They will be exposed to heat, cold and noise on a daily basis.

The position requires the post holder to be on their feet for the whole of their shift and exercise manual dexterity.

The post holder will work as part of a team of catering staff responsible for the effective day to day delivery of food & beverage services across the hospital site.

The services provide in excess of 8,000 meals per week to almost 300 hospital beds and various departments within the Trust. In addition a Staff & Visitor Restaurant are operated on site.

It is a key recommendation of the Report of the Independent Review of NHS Hospital Food that all hospital chefs are graded at Band 3 or above.

Duties 

• Preparation & and cooking of all meals and menu items including special diets in accordance with the standard recipes & agreed menus.
• Ensure that all dishes are properly cooked and attractively presented and advise and assist with service as required.
• Undertaking food preparation and service in the restaurant areas to include call order service, special dishes on Theme days and for any other special event as required.
• Completion of any quality assurance and departmental food safety/HACCP monitoring or recording as required
• Working at all times in a clean & tidy manner ensuring strict adherence to food hygiene and safety regulations.
• Practice good levels of stock rotation and the correct storage of all perishable items 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.
• To be trained in the use of all electrical and mechanical equipment to a proficient level and observe the safe, correct use and care of equipment.
• Ensure, by observance and training that all refrigeration equipment operates safely, abiding by HACCP procedures.
• Ensure that all working areas and equipment are kept in a clean and hygienic condition.
• Reporting any defects & maintenance issues.
• Attending hygiene training courses and other training courses as directed to include the successful completion of the Level 3 Award in Food Safety in Catering and subsequent refresher courses.
• Attending & participating in departmental meetings as appropriate.
• Ensuring that the Trust’s procedures are maintained and that policies are adhered to at all times.

Qualifications, Skills and Experience 

• Good standard of English and Maths at GCSE or equivalent at grade C or above
• City and Guilds 7061/2 Or NVQ equivalent
• L2 Food Safety Award
• Dietary Cooking Certificate
• Experience of working in a busy catering environment.
• Proven ability to work without constant supervision.
• Detailed knowledge of food hygiene and health & safety practices.
• Detailed knowledge of large scale catering production techniques using traditional methods.
• Effective communication skills – verbal and written. Must be able to read & understand written instructions, food safety/quality assurance documents and patient menu requirements.
• High standard of interpersonal relationships – liaison with other departments in same organisation
• Ability to prioritise workload.