Bank Chef
| Posting date: | 04 February 2026 |
|---|---|
| Salary: | £24,937.00 to £26,598.00 per year |
| Additional salary information: | £24937.00 - £26598.00 a year |
| Hours: | Full time |
| Closing date: | 17 February 2026 |
| Location: | Preston, PR2 9HT |
| Company: | NHS Jobs |
| Job type: | Contract |
| Job reference: | C9438-26-0009 |
Summary
Communicate effectively with colleagues to ensure an accurate exchange of information about catering tasks and service needs Communicate with a range of customers in person and over the telephone to understand individual needs and provide information relating to the catering service Appropriate communication with colleagues within our service areas, promote team working and shared goalsUndertake all duties relating to food production and service, including:- Serving of food in restaurants and for patients on meal assembly belts, in wards and other patient dining rooms. This to be carried out in a timely and attractive manner to enhance appearance observing portion controlPreparation and serving of food at functions anywhere on Trust premises. Allocate work and support ongoing training of kitchen assistants under your supervision. Meet all required deadlines Ensure foods are wholesome and safe General preparation of raw meat, fish and poultry, including weighing, traying up into containers and labelling correctly, paying attention to prevent any risk of cross contamination. General preparation of all bakery items for both staff and patient menus. Cooking of food as per standard recipes to meet the required departmental requirements, Following daily menus and production lists using a variety of traditional cooking methods, maintaining the Better Hospital Food standards. Cooking of food for adhoc events for as per production lists. Ensure sufficient food is prepared for each meal using figures provided. Have knowledge of special therapeutic diets and be able to respond at short notice. Ensure current hygiene regulations are adhered to paying particular attention to temperatures of food during storage, preparation, cooking and service. Ensuring all food products are covered and have appropriate labels with dates attached. Competent in the application of food hygiene at a minimum of level 2 (desirable level 3) and qualified in HACCP to level 2 demonstrating diligence at all times Supervise catering assistants on the patient service belt if the need arises due to unforeseen circumstances. Ensure security of trust assets including foodstuffs and reporting any thefts or losses.Health and safety Report any defective equipment or health and safety hazards Escalate to a manager if necessary Taking the piece of equipment out of action if required. Proactively support the continued development of the catering serviceMaintain and develop own competence Undertakes any training deemed necessary by the Trust or catering management team