Chef - Eat Street Restaurant
| Dyddiad hysbysebu: | 13 Ionawr 2026 |
|---|---|
| Cyflog: | £24,937.00 i £26,598.00 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | £24937.00 - £26598.00 a year |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 14 Ionawr 2026 |
| Lleoliad: | Northampton, NN1 5BD |
| Cwmni: | NHS Jobs |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | C9265-25-0717 |
Crynodeb
Department Relationships- Catering Services Manager- Head Chef- Team Supervisors- Chefs- Front of House- Patient Catering Production Manager- Central Production Unit team Under the direction of the Senior Chef, be a part of the team that prepares cooks and serves meals in our restaurant to the required quality and standard whilst in full compliance with the Departments Food Safety and Hygiene Procedures and ensure that the Trust standards of cleanliness, hygiene and Food safety are met and maintained. Demonstrate an awareness of the Food Safety Act and be able to work to the highest standards in both quality and hygiene. Ensure that food production and service is in accordance with appropriate procedures and the use and cleaning of machinery, materials, equipment, and PPE are available and used to carry out duties in a safe, efficient and effective manner. To ensure that all food production areas, ancillary rooms fridges, and general catering equipment are kept in a clean and hygienic state through-out the duration of production, cooking and service. Actively combat waste, ensuring food wastage is kept to a minimum and that all waste is recorded correctly. Wear protective clothing in line with policy and use approved safe methods when lifting and handling. Complete the required paperwork to maintain and monitor standards of work within the team to ensure that the Food Safety and Hygiene Manual Standards are achieved. When those standards are not achieved, to be responsible for reporting those shortfalls. To ensure that your knowledge of Food Legislation, Health and Safety, Risk Management and COSHH requirements are kept up to date and that this knowledge is cascaded to those lower grades of staff. Complete all appropriate records and documentation as required by the departments policies and procedures to include food produced and wastage to assist with stock control. To lead by example by providing guidance and direction to staff in the team. Conducting yourself in a respectful and professional manner and to encourage others to act in the same manner. Report any work difficulties and potential hazards such as equipment defects promptly to the responsible line manager. To assist in the checking of food stores and the correct storage of products. To be responsible for the clean as you go working practices with-in all areas and to clean up any spillage or spoilage that may occur as you work or as a direct consequence of your work. Complete any other reasonable request related to tasks identified by the Head Chef, Deputy Catering Manager