Head Chef
Job Type : Temporary, Full Time
Salary : £16.50 – £18.90/hour
Band 5 Head Chef
Location: Wexham
Job Type: Temporary
Duration of booking: Expected to last till March 2023 with possible extension
Proposed start date: ASAP
Pay Rates: £ 18.90 per hour Umbrella or £16.50 per hour PAYE inclusive of holiday
Working Days and Hours: Monday to Friday, 37.5 hours per week, shift 9am – 5pm
Sector: Healthcare
Base: Catering
Experience, Skills and Knowledge
* Good knowledge of Food safety/Kitchen hygiene and HACPP
* NVQ Supervisory Certificate and/or
* Foundation Degree in Hospitality and/or at least 5years experience in a junior role
* C & G 706/1 & 2 NVQ 3 or equivalent
* Ability to work efficiently with good time management skills
* Strong and effective management skills
* Good communication skills
* Organised and methodical
* Numeracy and literacy skills and financial awareness
* Customer care experience
* Good interpersonal skills; able to deal with difficult situations
* Experience of working in a food service led and customer focused environment
* Operational/technical skills
* Required to drive, as may be required to work unsocial hours outside of public transport time
Main duties and responsibilities
* To support and assist the Assistant Hotel Services Manager – Catering in the provision of a highly professional catering service to all catering areas within the Hospital.
* The day-to-day operational management, responsible for food service to staff and visitors. To ensure a high quality, cost effective and resourceful service delivery, including restaurant service, some fresh cook patient services were identified and catering functions for staff and visitors, at the Hospital
* To develop and improve service to all customers through quality initiatives in a friendly and efficient customer care service, which would maximise income generation including menu writing and cost analysis for all fresh cook areas in the hospital and function work
* To work closely on procurement, identifying the best suppliers to support with a cost/quality analysis and contract terms
* Managing a brigade of chefs, kitchen porters and kitchen assistants the post holder will have responsibility for the day-to-day training of staff so that they can carry out their duties in a safe and competent manner. This will include food hygiene and safe operation of catering equipment within the various areas of catering. Offer guidance and administration support to all the Food Service team
* Responsible for all aspects of HACCP (Hazard Analysis of Critical Control Points), to include hygiene and cleanliness checks in area of responsibility in accordance with the Food Safety Act 1990, The Food Hygiene (England) Regulations 2006, Regulation (EU) 2073/2005 and Regulation (EU) 852/2004 on the hygiene of foodstuffs. The EU Food Information for Consumers Regulation (EU FIC) 12/2014 – UK Food Information Regulations 2014 (FIR)
* Undertake the operational management of all Food Service Areas: Courtyard Restaurant, Café Glades, Crossroads, PGMC and Hospitality Functions
* Support and assist the Assistant Hotel Services Manager – Catering in the promotion and planning of a quality "Customer Aware Catering Service" and subsequent implementation of cost and quality improvements to the service in line with the Trust Quality Strategy.
* Assist in the implementation of a departmental training programme to Catering Assistants, and the Trust Induction Programme for new staff in liaison with supervisors. Cover all aspect of catering services and continuous monitoring for effectiveness in conjunction with the Training Department. Record and monitor staff training records.
* To ensure that all staff who are involved in food preparation and food service across the Department and liaise with ward managers re ward housekeepers, waitress and ward clerks are trained to the appropriate standard e.g., Foundation Certificate in Food Safety and Intermediate Certificate for supervisors.
* Assist the Assistant Hotel Services Manager – Catering, in the formulation of policies, procedures and working practices and ensure their implementation.
* To investigate opportunities to maximise all income generation from all points of sale, in conjunction with the Assistant Hotel Services Manager – Catering. To maximise all function and hospitality work within the Trust through menu initiatives
* Assist the Assistant Hotel Services Manager – Catering, in carrying out staff appraisals in line with the NHS Knowledge and Skills Framework and the KFS development review process.
* To Assist the Assistant Hotel Services Manager – Catering, in the process of recruiting all new staff.
* Maintain and improve all Food Hygiene/HACCP, Health and Safety and COSHH regulations, to meet the current legal requirements.
* Ensure that the policy for reporting defective equipment is adhered to. This includes mechanical, electrical, and structural defects that require repair through the Estates Helpdesk and inform the Food Services Manager of your actions
More Information
- Address SL2, Wexham Street, Buckinghamshire
