Chef 

Starting: ASAP

Duration: 1 month minimum 

Hours: 37.5 hours per week – shifts may include weekend cover

Pay: £12 - £14ph PAYE inclusive of holiday, depending on skill and experience

Duties: 

Taking full responsibility for a section and providing assistance with driving efficiencies, food ordering, maintaining required food stock levels and keeping stockholding area hygienic, clear of any obstruction, presentable and tidy at all times.

Providing full support and taking responsibility for special dietary requirements for patients including keeping fully informed with most up to date legislative guidelines around allergens and associated contamination risks, in order to be able to provide personalised patient care with minimum supervision.

Providing constant support to sous chef, ensuring food safety and departmental HACCP policy are adhered to at all times.

Keep up to date with departmental COSHH manual and PPE requirement for each food preparation and cleaning task

Organise the work area on a daily basis ensuring stock levels are kept to an adequate level and kept in date by using stock rotation working to the guidelines set out in the stores procedure relevant to your work area.

Ensure all food/stock is stored at correct temperatures and ensure correct use of labelling by using label machine provided where appropriate.

Ensure food meets trust standards and temperature requirements for both hot and cold food in line with Hazard analysis and critical control points and deal with any discrepancies as per departmental policy and following departmental SOPs.

Freshly prepare, cook and serve all dishes adhering strictly to recipes agreed by the head chef, clinical teams and dieticians

Serve food in accordance to the need of each individual young person ensuring any changes are agreed/ requested before service.