Chef
Job Type : Permanent, Full Time
Salary : £23000 – £24000/annum NHS benefits
I am looking for good chefs that can cook in volume for the NHS Hospital in Exeter, Devon.
Great work life balance offering shifts finishing no later then 5pm. 5 days out of 7 needed and higher rates of pay on the weekends.
Great career opportunity to grow, develop and eventually run your own team in the long run.
KNOWLEDGE/SKILLS
Ability to work unsupervised
Ability to work logically whilst in a busy environment
Understanding the concept of 'quality'
Understanding the importance of hygiene, Health and Safety, C.O.S.H.H
Ability to organise workload
Ability to communicate at all levels
EXPERIENCE
All round cooking experience, preferably in large organisation
Of working within health & safety guidelines
Experience of public sector, preferably NHS
PERSONAL ATTRIBUTES
Smart appearance
High standard personal hygiene
Good communication skills
Team worker
Flexible attitude
Good attendance record
OTHER REQUIREMENTS
To follow departmental regulations
Manual Handling Trained
Ability to undertake rota requirements if necessary, including early mornings & public holidays
Demonstrate a positive commitment to
uphold diversity and equality policies approved by the Trust
Ability to travel to other locations as required
Job Purpose
Prepares and cooks food, including special, ethnic diets.
Ensures food and hygiene standards are met.
Provides technical advice, guidance, training to catering staff.
Knowledge of full range of work procedures, practices and equipment for a catering service, including advanced food hygiene processes.
·To exercise leadership in suggesting and planning future developments of the retail services whilst ensuring that any changes proposed are feasible and that service quality will be maintained.
·To manage all food services in conjunction with the Catering Management ensuring that costs, quality, quantity and timing of the all services are within the agreed standards
·To assist in the planning and costing of menus with a view to regularly monitor and up-date restaurant menus with the required outcome of providing an appropriate range of choices for our customers within the agreed budget.
·Preparation and cooking of food to standardised menus.
·To ensure that the presentation and quality of all food are in accordance with agreed standards in terms of portion size and quality as defined by the Catering Management.
·To supervise the provision of meal services on a day-to-day basis ensuring staffing levels is appropriate and that implemented controls and systems are monitored to ensure a service of the highest quality is provided to all
·To ensure that all Food Hygiene, Health and Safety and other Statutory Legislation is adhered to at all time and that all stipulated records are maintained to demonstrate compliance.
·To promote a healthy and safe working environment whilst constantly monitoring current and future implemented safe working practises.
Check, record and monitor, then act upon temperatures of food items.
To ensure food for despatch is correctly packaged to maintain high standards of delivery and service.
To maintain a clean workstation and contribute to the cleanliness of the whole kitchen.
To contribute to and work within a safe working environment.·To ensure effective communications are maintained between all internal and external departments regarding any menu changes and communicates dietary information when necessary.
·To work as a productive and key member of the whole catering team to ensure good relations and an efficient production process.
To be prepared to act in any other role within the Catering Department as required, ensuring the service is provided to the best possible standards.
Informs staff of menu changes; communicate dietary information to patients, clients/ provides training to catering staff.·To liaise with the Estates Department to ensure fabric, plant and equipment within the kitchen area are maintained in a safe manner and in accordance with relevant standards
·To ensure cleaning schedules are in place which will facilitate regular daily and scheduled deep cleaning of all equipment and that cleaning records are maintained to show compliance.
·To carrying out regular audits with in the main kitchen area and follow up on any issues raised and deal with these as appropriate.
·To provide appropriate staffing levels and skill mix in all kitchen areas to ensure a cost-effective service.
·To ensure the receipt of all store’s materials (Food & Non-Food Items), are checked against an order and are subsequently dealt with in accordance with stores procedures ensuring:
Quality of all products(i.e. not damaged)Correct amounts
Checking Sell by-Use by dates
Stock is rotated prior to storage
The Catering Department employs approximately 130 staff who work in a pleasant, modern environment that that not only boasts a modern fitted kitchen but also a bakery and a spacious and inviting restaurant.
A team of chefs prepare and cook to standardised recipes approximately 400 meals per day for staff and visitors. Patients are fed by a cook-freeze system whereby frozen ready meals are bought in and re-heated.
Approximately 120 catering assistants are responsible for serving and delivering these meals working either within the Patient Meals Service, Ward Catering or the Oasis Restaurant
More Information
- Address Exeter
