Job summary
To carry out the preparation and cooking of meals for patients, staff and visitors ensuring that high standards and quality and safety are maintained at all times. Working in accordance with departmental procedures and food safety legislation.
The chef will have a commitment to the highest standards and take full responsibility for ensuring safe food hygiene and health & safety practices are observed at all times.
** This post is based at Harefield Hospital, Hill End Road, UB9 6JH **
Main duties of the job
To carry out the preparation and cooking of meals for patients, staff and visitors using standardised recipes and ensuring that high standards of quality and food safety are maintained at all times. Including the preparation of special diets, supplements, call orders and Private Patients menus.
To provide support to the Senior Chef as a member of the kitchen brigade, giving instructions to the Catering Assistants, Kitchen Assistant and Kitchen Porters in the preparation, serving, transportation and menu content of food.
Undertake food preparation and service during mealtimes in the Private patients' ward, to include call order service, special dishes on Theme days and any other special event as required.
To report equipment repairs and faults.
About us
Guy's and St Thomas' is one of the largest hospital trusts in the country, with around 25,000 staff, an annual turnover of more than £1 billion, and over 2 million patient contacts a year. Our hospitals have a long and proud history, dating back almost 900 years, and have been at the forefront of medical progress and innovation since they were founded. We continue to build on these traditions and have a reputation for clinical, teaching and research excellence.
Organisational Values
Our values help us to define and develop our culture, what we do and how we do it. It is important that you understand andreflect these values throughout your employment with the Trust.
The post holder will be:
CARING - We will put patients first
AMBITIOUS - We innovate and strive for excellence
INCLUSIVE - We respect each other and work collaboratively
Our values and behaviours framework|describes what it means for every one of us in the Trust to put our values into action.
Job description
Job responsibilities
Day-to-day indirect contact with patients/customers in carrying out the role, requests from the wards, catering outlets and satellite kitchens verbally or by telephone
To be responsible for a high standard of food production and service to patients, staff and visitors.
To ensure all food is delivered, produced, prepared, cooked and served in regard to portion control, nutritional content, special requirements, supplements, ethnic minorities and religious beliefs by using the standard costed recipes for all dishes.
Prepare meals to the amounts and numbers forecasted, exercising the required level of portion control and minimal wastage, maintaining stock control of own area.
Requisitioning of food supplies for patient, staff and visitor catering from the catering stores via the catering stores co-ordinator.
Undertake food preparation and service in the restaurant areas to include call order service, special dishes on Theme days and for any other special event as required
To ensure the correct ingredients are being used, correct cooking methods and that each dish is decorated and garnished as agreed with the Senior Chef/Kitchen & Food Services Manager.
To ensure that the food is delivered and stored correctly and that core temperatures are taken at every meal and recorded.
Ensure that all hot food is prepared as close as possible to service times to a core temperature exceeding 80C using methods of batch cooking where appropriate and ensuring that any food cooked in advance is blast chilled in accordance with departmental HACCP procedures.
Where batch cooking techniques are used, ensure that these dishes with their appropriate garnishes are promptly replenished throughout service.Prepare food for functions, hospitality and special events and assist with service as required.
To be responsible for the cleanliness of the workstation/environment and adopt a policy of clean as you go to the appropriate standard.
To ensure that the wearing of clean uniform is adhered to at all times together with the necessary protective clothing.
Policy & Service development
To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act and local procedures.To assist in implementing policies and protocols as part of the rules and regulations in regard to food safety, risk assessments and general health and safety.Assist in the completion of audits and surveys as necessary to own work area.
Contributing to business planning and/or developing practice/protocols in conjunction with colleagues.
To be familiar with and to comply with the Trust's policies and procedures, which are available via line managers in each department and on the Trust intranet.
Be aware of and adhere to the Trusts infection control policy. Infection control is everyone's business and it is important that all members of clinical and non clinical staff observe good infection control practice at all times.
Resource management
To assist in reducing wastage and the control and portioning of food and commodities against costs and numbers ordered.
Practice good levels of stock rotation and the correct storage of all perishable items ensuring that all refrigerated and frozen items are stored at the correct temperatures and are date stamped and that they are within their use by date.
Job description
Job responsibilities
Day-to-day indirect contact with patients/customers in carrying out the role, requests from the wards, catering outlets and satellite kitchens verbally or by telephone
To be responsible for a high standard of food production and service to patients, staff and visitors.
To ensure all food is delivered, produced, prepared, cooked and served in regard to portion control, nutritional content, special requirements, supplements, ethnic minorities and religious beliefs by using the standard costed recipes for all dishes.
Prepare meals to the amounts and numbers forecasted, exercising the required level of portion control and minimal wastage, maintaining stock control of own area.
Requisitioning of food supplies for patient, staff and visitor catering from the catering stores via the catering stores co-ordinator.
Undertake food preparation and service in the restaurant areas to include call order service, special dishes on Theme days and for any other special event as required
To ensure the correct ingredients are being used, correct cooking methods and that each dish is decorated and garnished as agreed with the Senior Chef/Kitchen & Food Services Manager.
To ensure that the food is delivered and stored correctly and that core temperatures are taken at every meal and recorded.
Ensure that all hot food is prepared as close as possible to service times to a core temperature exceeding 80C using methods of batch cooking where appropriate and ensuring that any food cooked in advance is blast chilled in accordance with departmental HACCP procedures.
Where batch cooking techniques are used, ensure that these dishes with their appropriate garnishes are promptly replenished throughout service.Prepare food for functions, hospitality and special events and assist with service as required.
To be responsible for the cleanliness of the workstation/environment and adopt a policy of clean as you go to the appropriate standard.
To ensure that the wearing of clean uniform is adhered to at all times together with the necessary protective clothing.
Policy & Service development
To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act and local procedures.To assist in implementing policies and protocols as part of the rules and regulations in regard to food safety, risk assessments and general health and safety.Assist in the completion of audits and surveys as necessary to own work area.
Contributing to business planning and/or developing practice/protocols in conjunction with colleagues.
To be familiar with and to comply with the Trust's policies and procedures, which are available via line managers in each department and on the Trust intranet.
Be aware of and adhere to the Trusts infection control policy. Infection control is everyone's business and it is important that all members of clinical and non clinical staff observe good infection control practice at all times.
Resource management
To assist in reducing wastage and the control and portioning of food and commodities against costs and numbers ordered.
Practice good levels of stock rotation and the correct storage of all perishable items ensuring that all refrigerated and frozen items are stored at the correct temperatures and are date stamped and that they are within their use by date.
Person Specification
Education & qulifications
Essential
- City and Guilds 706 1 and 2 and NVQ 3 in food service or similar.
- CIEH Level 2 Award in Food Safety in Catering
Desirable
- CIEH Level 3 Award in Supervising Food Safety in Catering
expereince & knowledge
Essential
- Catering experience in a large scale production kitchen.
- Knowledge of special diets within a healthcare environment.
Desirable
- Detailed knowledge of large scale production techniques using traditional methods and fresh ingredients
- Able to cater for Vegetarian, Caribbean, Asian and traditional English cuisin
Skills & abilities
Essential
- Ability to prioritise and organise workload with competing and changing priorities.
- Complete documentation accurately including temperature check records.
Desirable
- Being creative and progressive
Person Specification
Education & qulifications
Essential
- City and Guilds 706 1 and 2 and NVQ 3 in food service or similar.
- CIEH Level 2 Award in Food Safety in Catering
Desirable
- CIEH Level 3 Award in Supervising Food Safety in Catering
expereince & knowledge
Essential
- Catering experience in a large scale production kitchen.
- Knowledge of special diets within a healthcare environment.
Desirable
- Detailed knowledge of large scale production techniques using traditional methods and fresh ingredients
- Able to cater for Vegetarian, Caribbean, Asian and traditional English cuisin
Skills & abilities
Essential
- Ability to prioritise and organise workload with competing and changing priorities.
- Complete documentation accurately including temperature check records.
Desirable
- Being creative and progressive
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
Additional information
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
