Head Chef
| Posting date: | 10 December 2025 |
|---|---|
| Salary: | £32,602.00 to £39,686.00 per year |
| Additional salary information: | £32602.00 - £39686.00 a year |
| Hours: | Full time |
| Closing date: | 23 December 2025 |
| Location: | Harlow, CM20 1QX |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9292-25-0445 |
Summary
1. 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. 2. 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. 3. 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. 4. Staff Leadership & Team Development · Supervise and train kitchen staff, ensuring high performance and professional development. 4. 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. 5. 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.