Job summary
Do you want to work as part of an innovative Catering Team within one of Europe's leading and the UK's best Cancer Care Centres?
We have a rare opportunity for you to join our inspirational catering team here at "the Christie" as an Apprentice Chef within our Catering Team. Encouraging healthier lifestyles, our Team of Chefs are skilled in the art of transforming fresh, seasonal ingredients into nutritious home-cooked meals that place our patients, families, and colleagues "At the heart of what we do". Do you have what it takes to learn and grow with this inspirational team and provide exceptional food with exemplary customer service, with a smile in a fast-paced caring environment, whilst gaining your L2 Food Production qualification?
Working towards your Level 2 Production Chef Qualification you will complete the following modules:
Please note the Apprenticeship will take up to 18 months to complete.
Introduction to Production Chef
End-point assessment methods and how to prepare for them
How personal development and performance contributes to
the success of the individual, team and organisation
Personal goals and development opportunities
Learning styles
Using feedback positively
Main duties of the job
Kitchen Operations
Techniques for the preparation, assembly, cooking, regeneration and presentation of food
The importance of organisational/brand specifications and consistency in food production
How to check fresh, frozen and ambient foods are fit for purpose
Procedures for the safe handling and use of tools and equipment
The importance of following correct setting up and closing down procedures
Specific standards and operating procedures for organisations
Menu Planning and Development
Key nutrient groups, their function and main food sources
The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals.
The role of the individual in upholding organisations' vision, values, objectives, and reputation
How to communicate with colleagues, line managers and customers effectively
Principles of customer service and how individuals impact customer experience
How and why to support team members in own area and across the organisation
About us
What's in it for you?
Band 3: Apprenticeship paid at the living wage of £22,368, then once qualified, role will move to Band 3 - £22,816 - £24,336
Full Time: 37.5 Hours per week - (5 days out of 7)
Shift Patterns within the hours of: 07:00 - 19:00.
Workplace pension
27 days annual leave per year - pro rata, rising to 29 days after 5 years' service - pro rata
Fun, friendly, and caring working environment
Unrivalled individual training and development with apprenticeship opportunities
Employee Assistance Programme
Blue Light Card - Discounts at major retailers, restaurants, gyms etc
Cycle to work scheme.
Sound like the ideal role for you? Apply today!
All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.
Job description
Job responsibilities
DUTIES AND RESPONSIBILITIES
Note: Requirements in Italics are the development areas which will be attained through the Apprenticeship.
Communication & Relationship Skills.
1. Maintain good relationships with ward and other departmental colleagues, both in telephone communications and direct verbal contact.
2. Work with the Executive Head Chef/Deputy Head Chef in identifying and managing the risks in the catering department. Highlight any problem areas regarding provision of service, faults in the fabric or maintenance of the department that will affect the service for any period.
3. Maintain relationships, effective networks, and proactive communication mechanisms with colleagues.
4. Provide clear catering and food production related information and documentation to colleagues, patient groups, dieticians, and stakeholders.
Knowledge Training and Experience
1. To carry out all work procedures in accordance with the Food Safety Act and working within departmental HACCP procedures and complete all due diligence records, such as food temperatures taken throughout the preparation and cooking process via the Monika system. This is in line with H.A.C.C.P procedure.
2. To participate in any training opportunities. Please note that due to the nature of the business, some training may take place in the evening and at weekends.
3. Training is compulsory/mandatory.
4. To be trained to Basic Food Hygiene standard.
5. To assist with menu planning with full knowledge of standard recipes and food production in large scale catering operations.
6. To have knowledge of therapeutic diets acquired through training and experience.
Analytical & Judgmental Skills
1. To complete the temperature recording procedures in the catering department in line with the H.A.C.C.P system inclusive of the electronic MONIKA task minder system and Burlodge ward trolleys to ensure that all due diligence records are up to date for internal and external inspections.
2. Assist in carrying out patient and customer surveys and support the production of reports and action plans.
Planning & Organisational Skills
1. To liaise with the Executive Head Chef/Deputy Head Chef, to continuously develop and improve the kitchen environment and food service and monitor food wastage and report any finding to the Executive Head Chef/Deputy Head Chef.
2. To respond to patients, verbal complaints and visit patients at ward level to answer queries or complaints upon direction of the Executive Head Chef/Deputy Head Chef.
3. Communicate with customers or patients on ward level as required.
4. Assist the Executive Head Chef/Deputy Head Chef to plan for any building work and new equipment/ software upgrades in the kitchen area.
5. Report to the Executive Head Chef/Deputy Head Chef any maintenance requirements regarding the catering department.
Physical Skills
1. To be willing to work in different areas of the department if required, and work as a team.
2. To prepare food to meet daily deadlines where accuracy is essential.
3. Reasonable physical skills are required for managing deliveries of stock.
Responsibility for Patient/Client Care
1. To organise and prioritise cooking methods, times, and procedures dependent on the daily workload to ensure a timely service of meals.
2. To provide nutritional, attractive, and palatable meals to hospital patients, staff and visitors and adopt responsibility at all times for the quality and outcome of each dish.
3. Assist all patients, staff, and visitors regarding the catering and food preparation and ward service.
4. To be responsible for putting away deliveries and maintain stock control/rotation when required.
5. To concentrate when using equipment, knives and during the cooking process following the risk assessments, to ensure that adequate safety precautions are taken when carrying out all tasks.
6. To have a thorough knowledge of all work procedures, practices, and equipment for the catering service.
7. To clean down all preparation areas after use, following the clean as you go procedure.
8. To be flexible to change shift patterns to suit the needs of the service.
9. To be able to provide information on ingredients and allergen to patients, staff, and visitors.
10. To cater for any special functions and events as directed.
11. To cope with increased workload at short notice and requests for out of hours service as required.
12. To liaise with wards and clinical areas for patient meal requests and dietetic requirements
13. To have a thorough knowledge of therapeutic diets and nutrition values obtained through training and experience.
14. To have a thorough understanding of allergen requirements
15. To set up pieces of equipment at the start of the working day e.g., ignition of ovens and fryers. Lifting of food in and out of ovens, boilers etc.
16. When required be able to take up the patient food trolley up to the ward and serve patients meals when required.
17. To be available to see individual patients on request to address queries or concerns and be ready to provide alternatives to the menu as necessary as guided by the Executive Head Chef/Deputy Head Chef.
18. To liaise with ward staff; and ensure process is in place to identify patients specific needs.
19. To maintain the Allergen matrix for all meals provided to the patients, staff, and visitors.
PLEASE REFER TO THE JOB DESCRIPTION FOR A FULL LIST OF DUTIES AND RESPONSIBILITIES.
Job description
Job responsibilities
DUTIES AND RESPONSIBILITIES
Note: Requirements in Italics are the development areas which will be attained through the Apprenticeship.
Communication & Relationship Skills.
1. Maintain good relationships with ward and other departmental colleagues, both in telephone communications and direct verbal contact.
2. Work with the Executive Head Chef/Deputy Head Chef in identifying and managing the risks in the catering department. Highlight any problem areas regarding provision of service, faults in the fabric or maintenance of the department that will affect the service for any period.
3. Maintain relationships, effective networks, and proactive communication mechanisms with colleagues.
4. Provide clear catering and food production related information and documentation to colleagues, patient groups, dieticians, and stakeholders.
Knowledge Training and Experience
1. To carry out all work procedures in accordance with the Food Safety Act and working within departmental HACCP procedures and complete all due diligence records, such as food temperatures taken throughout the preparation and cooking process via the Monika system. This is in line with H.A.C.C.P procedure.
2. To participate in any training opportunities. Please note that due to the nature of the business, some training may take place in the evening and at weekends.
3. Training is compulsory/mandatory.
4. To be trained to Basic Food Hygiene standard.
5. To assist with menu planning with full knowledge of standard recipes and food production in large scale catering operations.
6. To have knowledge of therapeutic diets acquired through training and experience.
Analytical & Judgmental Skills
1. To complete the temperature recording procedures in the catering department in line with the H.A.C.C.P system inclusive of the electronic MONIKA task minder system and Burlodge ward trolleys to ensure that all due diligence records are up to date for internal and external inspections.
2. Assist in carrying out patient and customer surveys and support the production of reports and action plans.
Planning & Organisational Skills
1. To liaise with the Executive Head Chef/Deputy Head Chef, to continuously develop and improve the kitchen environment and food service and monitor food wastage and report any finding to the Executive Head Chef/Deputy Head Chef.
2. To respond to patients, verbal complaints and visit patients at ward level to answer queries or complaints upon direction of the Executive Head Chef/Deputy Head Chef.
3. Communicate with customers or patients on ward level as required.
4. Assist the Executive Head Chef/Deputy Head Chef to plan for any building work and new equipment/ software upgrades in the kitchen area.
5. Report to the Executive Head Chef/Deputy Head Chef any maintenance requirements regarding the catering department.
Physical Skills
1. To be willing to work in different areas of the department if required, and work as a team.
2. To prepare food to meet daily deadlines where accuracy is essential.
3. Reasonable physical skills are required for managing deliveries of stock.
Responsibility for Patient/Client Care
1. To organise and prioritise cooking methods, times, and procedures dependent on the daily workload to ensure a timely service of meals.
2. To provide nutritional, attractive, and palatable meals to hospital patients, staff and visitors and adopt responsibility at all times for the quality and outcome of each dish.
3. Assist all patients, staff, and visitors regarding the catering and food preparation and ward service.
4. To be responsible for putting away deliveries and maintain stock control/rotation when required.
5. To concentrate when using equipment, knives and during the cooking process following the risk assessments, to ensure that adequate safety precautions are taken when carrying out all tasks.
6. To have a thorough knowledge of all work procedures, practices, and equipment for the catering service.
7. To clean down all preparation areas after use, following the clean as you go procedure.
8. To be flexible to change shift patterns to suit the needs of the service.
9. To be able to provide information on ingredients and allergen to patients, staff, and visitors.
10. To cater for any special functions and events as directed.
11. To cope with increased workload at short notice and requests for out of hours service as required.
12. To liaise with wards and clinical areas for patient meal requests and dietetic requirements
13. To have a thorough knowledge of therapeutic diets and nutrition values obtained through training and experience.
14. To have a thorough understanding of allergen requirements
15. To set up pieces of equipment at the start of the working day e.g., ignition of ovens and fryers. Lifting of food in and out of ovens, boilers etc.
16. When required be able to take up the patient food trolley up to the ward and serve patients meals when required.
17. To be available to see individual patients on request to address queries or concerns and be ready to provide alternatives to the menu as necessary as guided by the Executive Head Chef/Deputy Head Chef.
18. To liaise with ward staff; and ensure process is in place to identify patients specific needs.
19. To maintain the Allergen matrix for all meals provided to the patients, staff, and visitors.
PLEASE REFER TO THE JOB DESCRIPTION FOR A FULL LIST OF DUTIES AND RESPONSIBILITIES.
Person Specification
Qualifications
Essential
- Foundation Mathematics and English2
- Willingness to Work towards Level 2 Production Chef.
Desirable
- Work towards Level 2 Food Hygiene Certificate
Experience
Essential
- Experience of working within a Large-Scale Catering operation within a Healthcare setting.
Desirable
- Work towards an awareness of dietetic and allergen requirements
Skills
Desirable
- Effective Interpersonal and communication skills.
Knowledge
Desirable
- Work towards understanding Food Safety Legislation.
- H.A.C.C.P Principles and their application within Catering.
- Therapeutic Diets
- COSHH
Values
Essential
- Ability to demonstrate the Organisational values & Behaviours
Person Specification
Qualifications
Essential
- Foundation Mathematics and English2
- Willingness to Work towards Level 2 Production Chef.
Desirable
- Work towards Level 2 Food Hygiene Certificate
Experience
Essential
- Experience of working within a Large-Scale Catering operation within a Healthcare setting.
Desirable
- Work towards an awareness of dietetic and allergen requirements
Skills
Desirable
- Effective Interpersonal and communication skills.
Knowledge
Desirable
- Work towards understanding Food Safety Legislation.
- H.A.C.C.P Principles and their application within Catering.
- Therapeutic Diets
- COSHH
Values
Essential
- Ability to demonstrate the Organisational values & Behaviours
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.
