Head chef
| Dyddiad hysbysebu: | 23 Mai 2025 |
|---|---|
| Cyflog: | £29,970.00 i £36,483.00 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | £29970.00 - £36483.00 a year |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 13 Mehefin 2025 |
| Lleoliad: | Harlow, CM20 1QX |
| Cwmni: | NHS Jobs |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | C9292-25-0223 |
Crynodeb
Kitchen Operations & Food Service Management Lead the kitchen team in preparing and cooking high-quality meals for patients, staff, and visitors. Oversee special dietary requirements, ensuring allergen compliance and minimal risk of cross-contamination. Monitor food hygiene standards, portion control, and presentation, ensuring consistency in quality. Ensure all food service processes adhere to NHS Trust guidelines, HACCP protocols, and legal food safety regulations. Supervise meal service in patient dining areas and staff restaurants, ensuring timely and professional delivery. Act as a point of escalation for operational issues within the catering team.. Stock Control & Resource Management Maintain accurate stock levels, ensuring FIFO (First-In, First-Out) principles are applied. Oversee ordering, receiving, and storing ingredients, ensuring compliance with food safety standards. Manage budget control measures, minimizing food wastage and maintaining cost efficiency. Ensure all food items are stored at the correct temperatures, and labelling procedures are followed. Support the automation of catering processes, including software integration for improved efficiency.. Compliance, Safety & Hygiene Ensure strict adherence to HACCP policies and NHS food safety regulations. Conduct risk assessments and safety audits to maintain kitchen hygiene and prevent contamination. Ensure staff follow infection control procedures, including PPE usage and COSHH (Control of Substances Hazardous to Health) regulations. Attend all mandatory training, including Food Hygiene, Fire Safety, Manual Handling, and Health & Safety. Ensure kitchen equipment is clean, well-maintained, and safe for use.. Staff Leadership & Team Development Supervise and train kitchen staff, ensuring high performance and professional development. Write the staff rotas, absence management, and workforce planning, ensuring appropriate coverage. Provide feedback, coaching, and appraisals to team members, fostering a culture of excellence. Promote a collaborative and positive work environment, ensuring strong team morale. Continuous Improvement & Menu Development Assist the Catering manager to work closely with dietitians and clinical teams to ensure menus align with nutritional needs. Assist in menu development and service improvements, incorporating patient feedback and best practices. Identify and implement efficiency measures, improving kitchen productivity and service quality. Support quality audits and inspections, ensuring all standards are consistently met.