Chef - Patient and Retail Catering Food Production

Job overview

Band 2 Cook / Chef

A fantastic opportunity has arisen for an enthusiastic and driven individual to join the Royal Berkshire NHS Trust Hospital, Reading, Berkshire. The successful candidate will be working in the Catering Department as a chef, on a full-time basis.

This is an exciting opportunity to join Royal Berkshire NHS Trust one of the UK’s largest general hospital foundation trusts- serving a population excess of 500,000. The main provider of acute and specialist care services for West Berkshire and South Oxfordshire. One of UK’s exemplary hospitals and rated ‘Good’ by the Care Quality Commission.

We deliver approximately 1,600 patient meals and 700 staff/visitor meals in the Restaurant/Deli & Training Center every day. We also deliver Internal functions in excess of 40,000 covers per annum.

The ideal candidate will have similar experience working in a high volume production kitchen, following standardised departmental recipes.

Main duties of the job

• Preparing and cooking patients and restaurant food as per recipe.
• Cooking and preparing elements of high quality and diet specific dishes.
• Keeping up with industry trends and help create new recipes.
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen.
• Assisting other chefs.
• Helping with deliveries and restocking.
• Assisting with stock rotation.
• Cleaning stations.
• Contributing to maintaining kitchen and food safety standards.

Detailed job description and main responsibilities

• Communicate information relating to food service requirements to staff, patients and other members of the public both verbally and by telephone.
• Organise day-to-day work tasks or activities in conjunction with assistant head chef.
• Provide information on food service, matters including recipes and wastage information.
• Responsible for the correct operation  of kitchen equipment
• Adherence to standard recipes and production planning whilst ensuring the most economical use of provisions.
• Supervise the serving of food and the maintaining of good portion control and presentation of the food served.

Please refer to the attached Job Description & Person Specification for further details.