Employer: Your World Healthcare
Salary: £12.70 – £19.90 per hour
Date Added: 24/11/2023
Head Chef
Location: Harlow, Essex
Job Type: Temporary
Duration of booking: Ongoing with no specific end date
Proposed start date: ASAP
Sector: Healthcare
Base: Hospital Headquarters
Band: 5
Pay Rates:
£12.70-£15.60 paye per hour
£14.20-£17.50 paye inclusive of holiday pay per hour
£16.20-£19.90 umbrella per hour
All rates depending on skills, experience, and qualifications.
Working Days and Hours: 37.5 hours per week across Monday to Sunday. Working hours may vary to suit the Trusts needs.
Job Purpose
To work in close liaison with the Production chef manager to ensure the food production & service teams (catering & retail) deliver a high quality, cost effective and efficient service consistently for patients and staff.
Job Description
• To manage the kitchen day to day and deputise for the Catering Manager as required
• To lead in all areas of kitchen production for the Trust
• To liaise with the Catering Manager & Retail Manager regarding menu item production needs
• To delegate the production of patients meals as required
• To be responsible for the auditing and verification of cleaning of the kitchen and its equipment
• To taste and check all food produced and correct and issues before food is served or dispatched
• To manage the production of all meals and bulk production items to the specified recipe exactly.
• To support the planning of meals as required satisfying specific dietary needs of the patient by liaising with the dieticians
• To manage the general production, portion control and safety of meals to patients and staff.
• To audit and verify food production standards ensuring that they are of the highest quality and that production meets the specified targets of times of service.
• To lead on professional presentation of all food produced and served in line with catering Standard Operating Procedures (SOPs).
• To support and lead staff in their work and development as chefs
• To support the delivery of daily team briefings, leading on this as required
• To meet with parents and customers to resolve complaints or special meal requests
• To support the creation and delivery of seasonal innovative menus
• To support the management of catering stock form delivery to dispatch (including storage) at all times
• To support and lead on the preparation and delivery of food for hospitality, meetings and events
• In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and ‘can do’ attitude.
• Co-ordinate with the Chef production manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties meet the needs of the service and work specifications at all times.
• To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.
• To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained.
• To oversee the grievance, disciplinary and welfare issues of the food production teams both in the central kitchen and restaurant in liaison with the Catering management.
• To carry out individual performance reviews with production staff under the direction of the Catering Manager.
• To maintain a high profile and deal with any enquiries in a timely and effective manner.
• To report any equipment breakdowns to the Estates helpline or the agreed contractor.
• To follow all HACCP regulations ensuring all records are updated
• To manage COSHH and PPE requirements for the kitchen
• To have knowledge of Trust policies relating to Fire, Health and Safety, COSSH regulations and to be responsible for own mandatory training is up to date.
Education and Qualifications
- HNC or NVQ III or equivalent qualification in catering
Personal Specification & Experience
- Previous experience in working in a large scale catering operation
- Previous commercial experience with ability to bring innovation
- Previous experience working in the NHS
- Knowledge of procedures and protocols used in the catering
- Knowledge of working in multi-disciplinary environments
- Be prepared to work flexible hours as required by the needs of the service
- Understanding of H&S and HSE guidance
- IT literate
- Good communication skills
- Personal qualities
- Able to work under pressure and to deadlines
- Flexible approach to working
- Commitment to personal development
- Team player
- Ability to lead by example
Questions
Do you have experience working as a Head Chef in the NHS? (Essential)
Do you have experience working as a Head Chef in the healthcare sector?
Do you have previous experience in working in a large-scale catering operation Do you have food safety experience?
Do you have sound understanding of H&S and HSE guidance?
Do you meet the criteria above and available to start immediately?
Application Deadline: 05/01/2024
Contract Type: Temporary
Submitted Applications: 0