Login to Apply

Job Title: Chef

Job type: Temporary

Location: Newcastle

Sector: Healthcare

Band: 3

Duration: Expected to be for 4 months (Review to be extended)

Pay Rate:

£13.20per hour paye inclusive of holiday pay

Payments will be paye inclusive of holiday as the client pays through their direct engagement model

Hours: Monday to Friday 37.5 Hours per week (Shifts)

Summary

* Ensuring the highest possible standard of food preparation and cooking.

* To comply with national nutritional policies and food hygiene standards.

* Providing food for patients, staff and the general public, as well as catering for special functions, buffet and preparation of special diets

Essential Requirements

* City & Guilds 706/2 or NVQ 3 (food preparation) or equivalent experience.

* Hazard analysis training (HACCP) as part of advanced food hygiene controls.

* Intermediate Food Hygiene Qualification

* Wide cooking methods

* Willing to work towards Level 4 qualification in food production

Desirable Requirements

* Experience in large scale catering

* Allergen qualification/training

* Understanding of Trust Business

* Experience of working in the NHS kitchen

Duties will include but not limited to the following

1. The preparation, cooking, presentation and service of meals to the highest possible standards for patients.

2. Provide food that complies with national nutritional policies and food hygiene standards.

3. Ensure timely plating and delivery to patient areas.

4. Facilitates the timely delivery of meals to support patient care

5. Plan own work on a day-to-day basis.

6. Plan, prepare and cook a wide range of dishes with different timings / methods to meet tight deadlines.

7. Demonstrate flexibility to work within the diet bay (producing specialised diets) or any other area of the department if needed.

8. Exercise judgement in response to portion control uptake and food wastage

9. Exercise judgement with changes to recipes, cooking times etc. in response to individual requests

10. Exercises judgement with production of individual patient specialised diets, available ingredients and time available