Bank Band 3 Chef

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

Essential

• 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.

Essential

• 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.
• Basic keyboard skills.
• 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 organization.