Chef

Job description

Detailed job description and main responsibilities

• To ensure specified menu items, recipes, and the correct quantity of food are available to meet patients, staff or end user requirement
• To ensure raw, chilled or cooked ingredients to specified requirements are distributed to patients, staff or end use requirements.
• To perform preparation and cooking activities with due diligence and in a professional manner so the food maintains its nutritional value and is suitable consumption by the patient of customers.
• To assist in ensuring that preparation and kitchen equipment are effectively and efficiently maintained.
• To ensure the correct raw materials, foodstuffs are used in the preparation and cooking of food
• To ensure those stocks of raw materials, cook-chill and foodstuffs are rotated correctly so as to prevent the loss, damage or deterioration of these stocks.
• To ensure that the division policies, procedures and work practises are understood and implemented.
• To assist in ensuring that operational costs are kept to a minimum but commensurate with the provision of services that meet customer requirements.
• To identify and assist with the implementation of cost savings wherever possible.
• To visit wards from time to time with the Catering Manager
• To work in all areas of the kitchen under guidance and supervision
• To undertake any duties as may be required.
• Appearance on time for duty, in a clean and tidy uniform wearing the correct footwear. Maintain a high standard of personal hygiene.
• To attend any training or refresher courses as required
• Assisting, where required, to serve customers in the Restaurant and at functions
• Demonstrates duties to new starters.
• To observe departmental/Trust policies on Fire, Health & Safety at Work, COSHH (Control of Substances Hazardous to Health) and Accident Reporting.
• To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act and local procedures.
• To participate in departmental HACCP (Hazard Analysis Critical Control Point) system, in conjunction with the Catering Manager, Head Chef and Deputy Head Chef

Person specification

Essemtial

Essential criteria

• City Guilds or equivalent qualification

Essential

Essential criteria

• Food Hygiene Level 2 or above

Essential

Essential criteria

• Food Allergen Trained

It is an exciting time to join the newly formed Bedfordshire Hospitals NHS Foundation Trust. We run two busy hospital sites in Bedford and Luton. Our 7,500 staff provide high quality care for a growing population of around 700,000 across Bedfordshire and the surrounding areas.

You will be joining a friendly, high performing Trust committed to ensuring the health and wellbeing of staff. As one of the largest NHS Trusts in our region you will have access to a programme of high quality training and development to help you grow your career. Travel between hospital sites may be required. We have state-of-the art facilities placing us at the heart of cutting edge health care. The Trust continues to be committed to delivering the best patient care using the best clinical knowledge and technology available.

All new staff will be subject to a probationary period covering their first six months in post.

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