Employer:<\/b> Your World Healthcare
\nSalary:<\/b> \u00a312.70 – \u00a319.90 per hour
\nDate Added:<\/b> 24\/11\/2023<\/p>\n
Head Chef<\/strong><\/p>\n Location:<\/strong> Harlow, Essex<\/p>\n Job Type:<\/strong> Temporary<\/p>\n Duration of booking:<\/strong> Ongoing with no specific end date<\/p>\n Proposed start date:<\/strong> ASAP<\/p>\n Sector:<\/strong> Healthcare<\/p>\n Base: <\/strong>Hospital Headquarters<\/p>\n Band:<\/strong> 5<\/p>\n Pay Rates: <\/strong><\/p>\n £12.70-£15.60 paye per hour<\/p>\n £14.20-£17.50 paye inclusive of holiday pay per hour<\/p>\n £16.20-£19.90 umbrella per hour<\/p>\n All rates depending on skills, experience, and qualifications.<\/p>\n Working Days and Hours: <\/strong>37.5 hours per week across Monday to Sunday. Working hours may vary to suit the Trusts needs.<\/p>\n Job Purpose <\/strong><\/p>\n 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.<\/p>\n Job Description <\/strong><\/p>\n \u2022 To manage the kitchen day to day and deputise for the Catering Manager as required<\/p>\n \u2022 To lead in all areas of kitchen production for the Trust<\/p>\n \u2022 To liaise with the Catering Manager & Retail Manager regarding menu item production needs<\/p>\n \u2022 To delegate the production of patients meals as required<\/p>\n \u2022 To be responsible for the auditing and verification of cleaning of the kitchen and its equipment<\/p>\n \u2022 To taste and check all food produced and correct and issues before food is served or dispatched<\/p>\n \u2022 To manage the production of all meals and bulk production items to the specified recipe exactly.<\/p>\n \u2022 To support the planning of meals as required satisfying specific dietary needs of the patient by liaising with the dieticians<\/p>\n \u2022 To manage the general production, portion control and safety of meals to patients and staff.<\/p>\n \u2022 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.<\/p>\n \u2022 To lead on professional presentation of all food produced and served in line with catering Standard Operating Procedures (SOPs).<\/p>\n \u2022 To support and lead staff in their work and development as chefs<\/p>\n \u2022 To support the delivery of daily team briefings, leading on this as required<\/p>\n \u2022 To meet with parents and customers to resolve complaints or special meal requests<\/p>\n \u2022 To support the creation and delivery of seasonal innovative menus<\/p>\n \u2022 To support the management of catering stock form delivery to dispatch (including storage) at all times<\/p>\n \u2022 To support and lead on the preparation and delivery of food for hospitality, meetings and events<\/p>\n \u2022 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\u2019 attitude.<\/p>\n \u2022 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.<\/p>\n \u2022 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.<\/p>\n \u2022 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.<\/p>\n \u2022 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.<\/p>\n \u2022 To carry out individual performance reviews with production staff under the direction of the Catering Manager.<\/p>\n \u2022 To maintain a high profile and deal with any enquiries in a timely and effective manner.<\/p>\n \u2022 To report any equipment breakdowns to the Estates helpline or the agreed contractor.<\/p>\n \u2022 To follow all HACCP regulations ensuring all records are updated<\/p>\n \u2022 To manage COSHH and PPE requirements for the kitchen<\/p>\n \u2022 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.<\/p>\n Education and Qualifications<\/strong><\/p>\n Personal Specification & Experience<\/strong><\/p>\n Questions<\/strong><\/p>\n Do you have experience working as a Head Chef in the NHS? (Essential)<\/strong><\/p>\n Do you have experience working as a Head Chef in the healthcare sector?<\/p>\n Do you have previous experience in working in a large-scale catering operation Do you have food safety experience?<\/p>\n Do you have sound understanding of H&S and HSE guidance?<\/p>\n Do you meet the criteria above and available to start immediately?<\/p>\n Application Deadline:<\/b> 05\/01\/2024\n
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\nContract Type:<\/b> Temporary
\nSubmitted Applications:<\/b> 0<\/p>\n