Bank Chef Band 3
| Posting date: | 05 August 2025 |
|---|---|
| Salary: | £16.43 per hour |
| Additional salary information: | £16.43 an hour |
| Hours: | Full time |
| Closing date: | 26 August 2025 |
| Location: | London, NW3 2QG |
| Company: | NHS Jobs |
| Job type: | Contract |
| Job reference: | C9391-25-1574 |
Summary
Royal Free World Class Values: The post holder will offer World Class Care to service users, staff, colleagues, clients and patients alike. CULINARY DUTIES 1.Organising and controlling the efficient production and storage of quality foods and beverages according Client, RFLPSL and statutory regulations regarding hygiene, safety, allergens and cleanliness. 2.Keep the work area, equipment and personal hygiene to the highest professional standards of cleanliness, presentation, safety and sanitation. 3.Prepare, cook, label and serve food and beverages following HACCP procedures and in compliance with all legislation, client and company policies , to include completing and filing all client, company and statutory documents required, ensuring that statutory regulations, codes of practice, local policies and departmental health and safety rules are adhered to at all times without exception. 4.Ensure quality standards are achieved at all time in regards to recipe specifications, production schedules, measurements, adapting weights and measures to always provide correct meals for specified requirements. 5.Ensure that stock control and rotation procedures are maintained, minimize and document wastage and follow recipes in line with company procedures and best practice ensuring high food quality to the patients at all times to the highest standards and specifications. 6.Assist the chef team whenever time is available, checking with the head chef on any additional tasks to be completed for the day. 7.Instruct porters as necessary in the maintenance of kitchen standards and policies. FOOD SAFETY RESPONSIBILITIES 1.Maintain a high standard of personal hygiene and fully comply with the Trusts Hygiene Policy, uniform policy and all current food safety legislation. 2.Ensure that the first in, first out principle of stock rotation is adhered to and that attention is given to all shelf life dates, reporting to supervisors in the event that shelf life dates have expired. 3.To report immediately any sightings of pests to the supervisor or management team OTHER RESPONSIBILITIES 1.To report any mechanical or safety defects and the need for repairs to the Head Chef or their deputy. 2.Working effectively as a team member within the catering department. 3.To report any accidents, near misses or incidents immediately as per the accident/ incident procedure and inform a manager. **For further information please refer to the attached JD/PS**