Remuneration

From £18,000 to £21,000 dependent on skills & experience


Location

Hatfield, Hertfordshire


Working Week / Hours

37.5 hours per week, fully flex 5/7


Job Reference

HAT-ASSTCHEF


Annual Leave

25 days plus bank holidays


Closing Date

31-03-19


 

One Healthcare Partners Limited

Assistant Chef

Assistant Chef

At One Healthcare, we are very proud of the exceptional level of service we deliver and the way we look after our team. We are always on the lookout for exceptional people who can connect with our culture and values to help us write the next chapter of the One Healthcare Group story. If you relish a challenge and want to work in an industry leading facility with like-minded individuals, One Healthcare is right for you.

One Hatfield Hospital, Hertfordshire has a vacancy for an Assistant Chef to join the team.

Previous experience required.

Assistant Chef

The successful Assistant Chef will be expected to provide an outstanding catering service to patients and potential patients, visitors and staff on a day to day basis and aim to work to best practice of the catering departments policies and guidelines.

Qualifications

  • City and Guilds 706-1/2 or NVQ equivalent
  • Foundation Certificate in Food Safety (Level 2)

Experience

  • Experience in a similar role
  • Familiar with best practise, HACCP and Health and Safety

Skills

  • Strong interpersonal and communication skills, including face-to-face, over the phone and by email
  • Patient orientated with a focus on continuous service improvement
  • A good team player with a collaborative approach to achieving goals
  • Competent using IT systems
  • Enthusiastic and passionate
  • Ability to work well under pressure

Desirables

  • Working in a Healthcare environment

Duties & Responsibilities:

  • To undertake and fulfil the roles and responsibilities of Assistant Chef on a day to day basis
  • Assist in preparation of Menus for coffee shop, ward, staff restaurant and functions
  • Order stock appropriate to menu and business activity from approved supplies
  • Check deliveries match the order and report any shortages
  • Ensure food is ready at required times and served to the appropriate standard
  • Ensure HACCP regulations are followed and all paperwork is correctly completed, including cooking temperatures, fridge temperatures and cleaning rotas.
  • Take responsibility and aim to solve any issues that arise whilst on duty
  • Report any defects within the department using the correct procedures
  • Undertake stock rotation, labelling including allergy awareness
  • Ensure food is served as fresh as possible and not prepared too far in advance