Chef ***RECRUITMENT EVENT***

Job description

Job responsibilities

To prepare, produce and serve food in accordance with food hygiene legislation1999.

Under the direction of the Unit Supervisor or working on their own to produce appealing and high quality foods to meet the nutritional and cultural needs of customers within the agreed budget and resources.

To operate within the procedures and Policies designed to maintain a safe system of work and food hygiene.

To undertake all cleaning duties that may be required to ensure the smooth running of this busy catering operation.

To work co-operatively as a member of the catering team in a cohesive and effective manner.

Receiving communication from ward clinical teams and dieticians to provide patients their nutritional and food preference requirements.

Control the efficient and effective use of resources.

Maintaining food quality and reducing food wastage by ensuring that standardised recipes and portion controls are maintained at all times.

To complete and maintain the HACCP records in accordance with food safety legislation 1999.

Able to communicate with external personnel such as the environmental health officer to give assurances and confidence that patient safety isnt compromised.

Ensure the timeliness of meal production are achieved to provide an efficient service

To manage food stock effectively and efficiently to support the Trust financial position.

Reporting any premises and equipment faults to relevant colleagues and supervisors.

To ensure high standards of presentation of food to maximise customer satisfaction.

Reporting any signs of pests to their line supervisor.

Answering the telephone in a courteous and helpful manner.

Carrying out ward visits with the supervisor to gain an understanding of the patient needs and requirements.

To prepare food in a way that maintains quality, food safety and nutrition.

To support and provide advice and technical guidance to other catering staff.

To undertake any other duties delegated to them by a supervisor or manager that may be safely and reasonably be required to maintain a high level of service to the customer/patient.

GENERAL DUTIES

Ensure the delivery of patient care when producing food to patient needs.

To deal with verbally aggressive and or abusive visitors / patients.

To occasionally work for short periods of time with unpleasant smells / odours / body fluids.

To assist with training for new starters.

Undertake and complete HACCP food safety paperwork system.

To assist the management team to carry out cost, quality and wastage audits.

To prioritise delegated workload for that day.

To lift, carry, and manoeuvre objects (on occasions heavy objects).

Use of mechanical aids (e.g. mixers, boiling kettles).

Changing tasks as a result of changing priorities in workload.

Understanding and adhering to Trust Policies and procedures.

Person Specification

Training & Qualifications

Essential

• City and Guilds706/1 706/2 0r/NVQ 3, requirement obtained through further education or apprentice scheme to undertake Environmental Excellence Training.
• Certificate/qualification of food hygiene processes.
• Ability to use Food Production Equipment in a safe and cost effective manner.

Desirable

• Intermediate food hygiene
• Good basic level of secondary education
• CPD and/ or on the job training.

Experience

Essential

• Catering experience including knowledge of procedures and processes.
• Experience of working within a team
• Experience of working un-supervised

Desirable

• Experience for the production of therapeutic diets.

Communication and relationship skills

Essential

• Communication with staff to advise or respond to patient food requirements.
• Able to provide and receive information from staff and patients including complaints and have an understanding approach to their needs.
• Ability to inform staff and clinical teams of menu changes and to communicate dietary information to staff and patients.
• Ability to produce and record basic written information in a clear and legible way.
• To have the ability to help resolve food production issues and feedback to their line manager

Analytical and Judgement skills

Essential

• Ability to prioritise workload to ensure food is produced in accordance with food hygiene legislation
• d to ensure food is produced to an acceptable standard and served within an agreed time scale.
• Able to understand and follow standard recipes and methods
• Able to understand and follow production sheets, keeping food wastage to a minimum.
• Requirement for efficient use of equipment

Planning and organisation skills

Essential

• Able to follow work/cleaning schedules and Standard Operating Procedure
• Ability to follow / organise daily work plan, prioritising cooking methods, cooking times, cooking procedures, re-organises menus at short notice.

Physical skills

Essential

• Developed accuracy skills, handling of fine tools, materials, as skills required for preparation of food to deadline, use of knife skills in butchery/filleting/chopping/cutting.
• Ability to work in temperatures at minus 20 degrees for short periods
• Ability to manoeuvre food trolleys. (some above 15kg)

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

Nottingham University Hospitals NHS Trusts

Address

Both

Hucknall Road / Derby Road

Nottingham

NG5 1PB

Employer's website

https://www.nuh.nhs.uk/ (Opens in a new tab)