Chef

Job overview

The Darwin Centre for Young People is a Tier 4 adolescent inpatient unit based in Cambridge. The unit offers assessment and treatment to young people, aged 13-17 (until 18th birthday), experiencing psychiatric, emotional or psychological problems that interfere with their social, interpersonal and educational functioning.

Are you someone who is experienced in the cooking and catering industry that is looking for a new challenge?

We are looking for an enthusiastic and self-motivated individual to work within our service. You will play a pivotal role in the team providing snacks,  freshly cooked meals, and managing all other aspects of the kitchen.

We will provide management supervision, training, and there will be opportunities for development of the role.

Main duties of the job

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.

Detailed job description and main responsibilities

Please refer to the attached job description and person specification for full details of responsibilities

1.    Preparation and cooking of all meals and menu items including special diets in accordance with the standard recipes and agreed menus. 2.    Ensure that all dishes are properly cooked and attractively presented, advise and assist with service as required.  3.    Undertake food preparation and service in the restaurant areas to include order service, special dishes on theme days and for any other special event as required.  4.    Practice good levels of stock rotation and correct storage of all the perishable items ensuring that all refrigerated and frozen items are stored at the correct temperatures and are dated. 5.    Handling of food products in accordance with food hygiene legislation and the Trust Food Safety Policy (HACCP). 6.    Complete quality assurance and departmental food safety/HACCP monitoring or recording as required. 7.    Work at all times in a clean and tidy manner ensuring strict adherence to food hygiene and safety regulations. 8.    Cooking of foods to the highest standards. Working to the strict hygiene requirements as laid down or required. 9.    Ensuring the highest standards of personal and working hygiene practices.                 10.    Ensure the correct and economical use of materials and equipment is carried out.  Report to the manager any item of foodstuff considered by the post holder to be unsuitable for use.