Bank Chef

Job overview

We have an exciting Bank Chef opportunity for a passionate and talented Chef to join our Bank Staff at our Frimley Health Hospitals Kitchen and Restaurants working exclusively out of our Wexham Park Hospital site.

Join our bank team and enjoy the freedom to work shifts that suit your lifestyle.  Bank shifts are offered on an as and when required basis, giving you the opportunity to choose when you work while gaining valuable experience across our services.

Our dedicated Bank Chef will cook exclusively for the retail staff restaurant, crafting every dish fresh each day using only the finest ingredients.

We specialise in high-volume, high-quality cooking preparing generous portions to serve an average of 900 guests daily in our vibrant courtyard restaurant in Wexham.

From breakfast to lunch, every plate reflects our commitment to freshness, flavour, and efficiency. Whether you're grabbing a quick bite or enjoying a full meal, you’ll taste the care and consistency in every dish.

If you are an experienced Chef with a genuine motivation and passion for food and quality and are able to work well in a busy environment then apply today, we will welcome your application.

Main duties of the job

• Prepare and cook dishes from fresh ingredients
• Ensure that all dishes are properly cooked and attractively presented
• Prepare meals to the amounts forecasted, exercising the required level of portion control
• Assist with function catering as required

Detailed job description and main responsibilities

• Prepare food to the Trusts recipe database, prepare, cook and present dishes in accordance to the menu plan for patients and staff.
• Liaise with the Head/Assistant Head chef in relation to special dietary requirements.
• To ensure all communication with patients, public and staff are responded to in a polite, friendly and courteous manner.
• Communicate and liaise with staff across the Trust, suppliers and other external organisations.
• Maintain high level of communication within the catering team and other Directorate(s)
• Undertake surveys or audits necessary to the role.
• To ensure workload is completed in timely manner.
• Keep working areas and equipment in a clean and hygienic condition and that good hygiene practices are observed in all catering tasks
• Assist with the recording of food temperatures in accordance with department policy and procedures
• To assist with menu planning and menu development
• Required to use analytical and judgement skills to address and resolve general daily issues that arise within the department.
• To comply with all current Food Hygiene Legislation and to attend necessary training to the role.
• Ensure Trust financial procedures are followed
• To promote effective and efficient use of department and Trust resources
• Assist with receipt of stock from catering stores and be aware of the security of all goods and provisions within area.
• Advise on sufficient stock levels of provisions, portable catering equipment, disposables and cleaning materials.
• 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 temperature and are date stamped and are date stamped and within their sell by date.

Please see Job Description and Person Specification for further information