Job requirements
Requirements from the employer’s person specification. These describe the role, not your personal match.
Essential
15 listedRequirements the employer expects applicants to meet.
- Skills
Good knife skills received during professional training
- Skills
Ability to interpret computer data
- Skills
Good written and verbal communication skills
- Skills
Able to work effectively in a pressurised environment
- Skills
Able to work as part of an established team
- Knowledge
Knowledge of preparation and cooking procedures using fresh produce
- Knowledge
Working in a similar environment for 1 -3 years
- Knowledge
Up to date knowledge and understanding of food allergens
- Knowledge
Experience of Stock Control
- Knowledge
Knowledge of Food Safety Management Systems (HACCP)
- Knowledge
Ability to read, interpret and follow standard recipes
- Knowledge
Knowledge of Health & Safety in the workplace
- Knowledge
Knowledge of working in a multi -disciplinary environment
- Qualifications
City & Guilds 7061/2 or NVQ Equivalent.
- Qualifications
Level 2 Food Hygiene
Desirable
2 listedAdditional qualities the employer would prefer.
- Qualifications
COSHH
- Qualifications
Level 2 Nutrition
Job overview
Meals are prepared and cooked in our on-site kitchens from fresh ingredients using standard recipes and established cooking methods. Working as part of a team of qualified chefs, prepare and cook approximately 1200 patient meals per day. Ensuring high standards of food quality, food hygiene and cleanliness are met and maintained.
Main duties of the job
To ensure professionally high standards of food quality. To ensure that hygiene standards within the catering department are in accordance with departmental codes of practice and procedures, as specified in the Food Safety Management System.
- The preparation, cooking and delivery of patient food in accordance with standard recipes and recommended procedures.
- To communicate with colleagues, provide service information to patients, staff and visitors.
- To be aware of your responsibilities set out in the Food Safety Management System (HACCP) and ensure that food production, cooking and chilling of foods meet the required standards.
- To record all required details of the preparation, cooking, chilling of food in accordance with agreed HACCP standards for scrutiny by the Environmental Health Officers, understanding that these are legal documents.
- To liaise with the clinical teams and ensure that the requirements for special diets are met.
- To carry out cleaning of work areas and equipment to a high standard.
- To ensure the correct use of equipment and utensils.
- To dispose of waste, in accordance with Trust policies and procedures.
- To operate all necessary machinery.
- To work in all areas of the catering department if required.
Detailed job description and main responsibilities
For further information on the advertised role, please refer to the job description located under the Supporting Documents heading. The full person specification can be accessed under the Shortlisting Criteria section of the document.
Applicant requirements
The postholder will have access to vulnerable people in the course of their normal duties and as such this post is subject to the Rehabilitation of Offenders Act 1974 (Exceptions) Order 1975 (Amendment) (England and Wales) Order 2020 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service to check for any previous criminal convictions.
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Applying for this NHS job
This advert is for Chef with Kettering General Hospital NHS Foundation Trust in Kettering, England. It is listed as a Band 3 Chef role. The advertised salary is £25,760 - £27,476 per annum. The contract type is Permanent: Includes weekend working. The application deadline is 11 Sep 2026.
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