Chef

Job overview

Northampton General Hospital UHN has a great opportunity for an experienced Chef to join our established team working in our main restaurant within the hospital. You’ll need to be passionate about food, enthusiastic, personable, creative, organised, and flexible, be a real foodie with a passion and flair for innovation and different styles of food including street food trends as well as hospitality.

Joining our team, you will provide quality meals on a daily basis, to the required standard and ensuring the kitchen and all related areas are kept to the required level of hygiene with all appropriate daily documentation completed.

You will make sure that the food produced is done within HACCP & food safety guidelines and recorded accurately to ensure customers are given prompt and efficient attention during service whilst maintaining the kitchen and all related areas are kept to the required level of hygiene with all appropriate daily documentation completed.

You will assist the Head Chef with stock taking as required and any buffets/functions that may arise, so flexibility is required along with any other related administrative duties as well as attending any training courses and meetings.

Main duties of the job

Under the direction of the Head 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 Department’s 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.

Detailed job description and main responsibilities

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 department’s 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, Catering Services Manager