Chef
| Dyddiad hysbysebu: | 31 Mai 2025 |
|---|---|
| Cyflog: | £13.00 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 30 Mehefin 2025 |
| Lleoliad: | Central London, London |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Morgan Hunt UK Ltd |
| Math o swydd: | Dros dro |
| Cyfeirnod swydd: |
Crynodeb
Morgan Hunt currently require a Chef for NHS based in Central London
Pay Rate: £13ph PAYE + £1.56 WTR Total: £14.56ph
Hours: 37.5 hrs 09:00am to 17:00pm Mon to Fri
Location: Central London
Duration 6 months on going contract
Job overview
A fantastic opportunity has arisen to have a direct impact on patient recovery.
We are seeking experienced chefs to join our catering team.
You will have knowledge of the requirements in relation to preparation, cooking and to ensure the provision of quality, well presented and nutritionally balanced meals as laid out in standard recipes. Chefs should also understand the application of cooking processes and temperature controls.
Main duties of the job
To organize the preparation and cooking of meals to the required standard for both the restaurants and patients. Including special diets and Function work.
Observing correct safe working procedures in accordance with the provisions of the Health & Safety at Work Act 1974.
To maintain all ‘due-diligence’ processes relating to cook-chill cooking procedures as stated in the food safety policy.
Basic meat and veg prep
Cover breakfast if need be
Support the Sous Chefs with the retail offer
Support on the patient feeding orders
General food prep
ring economical and correct use of all materials and equipment.
Pay Rate: £13ph PAYE + £1.56 WTR Total: £14.56ph
Hours: 37.5 hrs 09:00am to 17:00pm Mon to Fri
Location: Central London
Duration 6 months on going contract
Job overview
A fantastic opportunity has arisen to have a direct impact on patient recovery.
We are seeking experienced chefs to join our catering team.
You will have knowledge of the requirements in relation to preparation, cooking and to ensure the provision of quality, well presented and nutritionally balanced meals as laid out in standard recipes. Chefs should also understand the application of cooking processes and temperature controls.
Main duties of the job
To organize the preparation and cooking of meals to the required standard for both the restaurants and patients. Including special diets and Function work.
Observing correct safe working procedures in accordance with the provisions of the Health & Safety at Work Act 1974.
To maintain all ‘due-diligence’ processes relating to cook-chill cooking procedures as stated in the food safety policy.
Basic meat and veg prep
Cover breakfast if need be
Support the Sous Chefs with the retail offer
Support on the patient feeding orders
General food prep
ring economical and correct use of all materials and equipment.