Chef
| Posting date: | 17 July 2025 |
|---|---|
| Salary: | £24,937.00 to £26,598.00 per year |
| Additional salary information: | £24937.00 - £26598.00 a year |
| Hours: | Full time |
| Closing date: | 31 July 2025 |
| Location: | Southport, PR8 6PN |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9409-25-0604 |
Summary
Maintain all operational procedures, inform ward / staff of menu changes and communicate any dietaryinformation to patients and retail. Enforce compliance with Waste Management Policy to meet the changing requirements as segregationrequirements increase. Assist in departmental waste procedure following guardians of waste process. Comply with all aspects of Hygiene and Food Safety Legislation Stock rotation and store keeping as appropriate identify any anomalies which will affect menus andcommunicate to Management team. Organise daily work communicating with colleagues this is to include cooking methods, cooking times,cooking procedures, re-organises menus at a short notice for fresh cook system. Regeneration of cook chill/freeze products IDSSI meals, and special diets. Adhere to Clean as you go principles Assist in ordering process of provisions as appropriate Deals with Patient and service users queries Assist Catering Manager and Team leader with implementation of any departmental changes. CLINICAL & PROFESSIONAL RESPONSIBILITIES Ensure compliance with Facilities Management standards Ensure effective delivery of services to service users and customers Maintain and improve all aspects of the service Participate, as appropriate, with staff involvement groups for all aspects of quality Participate in staff involvement groups Observe legal requirements Ensure compliance with HACCP Responsible for the safe use of all equipment Ensure compliance and operational observance of safe working practices as detailed in all aspects of riskmanagement Ensure all appropriate hygiene monitoring is carried out and recorded for every process Ensure compliance with national standards of cleanliness and national food standards Effective use of Monika systems TEACHING & TRAINING RESPONSIBILITIES To attend training courses as required and participate in annual refresher sessions in accordance with ownPersonal Development Review Ensure compliance with Food safety level 2 and allergen training Ensure compliance of 100% with Mandatory training LINE MANAGEMENT/SUPERVISORY RESPONSIBILITIES Provide guidance and a knowledge base for new and existing staff FINANCIAL RESPONSIBILITIES Ensure effective and economical use of all Trust resources/materials Maintain and monitor stock levels to meet the demands of the service Distribute and maintain economic and effective use of chemicals and products Ensure good practice to minimise food wastage Adhere to standard recipes