Team Leader Chef

2 months ago

City of Westminster, Greater London, United Kingdom Guy's and St Thomas' NHS Foundation Trust Full time

About the Role

The Team Leader Chef will be responsible for leading a team of chefs in the preparation and cooking of meals for patients and staff at Guy's and St Thomas' NHS Foundation Trust. The ideal candidate will have significant experience in a similar environment and a good level of education, including a recognized supervisory qualification and Level 3 Food Hygiene certification.

Key Responsibilities

  • Organize the preparation and cooking of meals to the required standard for both the restaurants and patients, including special diets and function work.
  • Ensure the highest standards of hygiene and food safety are maintained across the Catering Department and the wider Trust.
  • Liaise with the Head Chef, Deputy Kitchen Manager, and Kitchen Manager to ensure the food is always to the high standard in presentation and portion controls.
  • Plan work of kitchen, adjust work schedules as necessary, and involve in planning and costings of menus.
  • Assist with the placing of provisions and other orders according to standing financial instructions.
  • Assist with staff rotas and observe all relevant Trust processes.
  • Strict control of staff absence and sickness levels.
  • Assist with staff training, with particular regard to health and safety and use of equipment.
  • Ensure all food stored in fridges/freezers have correct labelling.
  • Ensure economical and correct use of all materials and equipment.
  • Observe standards of hygiene and cleanliness at all times.
  • Covering for other Team Leader Chefs as and when required.
  • Assure a high level of staff morale and motivation by personal leadership, and communication and appropriate procedures.
  • Help deal with clients feedback and complaints.
  • Maintaining a tidy place of work including undertaking light cleaning duties.
  • Maintaining a neat appearance at all times consistent with the Catering dress code.
  • Report any accident immediately as per the accident procedure.
  • Attend training courses where necessary.
  • Local flexibility in terms of task and location.
  • Participation in the departments appraisal scheme.
  • Promote the service and reputation of the department at all times.
  • Any other duties commensurate with the grade for the efficient running of the department.
  • Full awareness of all dietary supplements that are required.
  • Reporting of any mechanical and electrical defects and the need for repairs to the catering supervisors.
  • Safe working practices in the production kitchen in accordance with good catering practice and provision of the Health and Safety at Work Act.
  • Report any accident immediately as per the Accident Procedure and complete all appropriate paperwork and inform your line manager.

Person Specification

  • Ability to fulfill the role as described in line with the Trust Manual handling Policy and the Equality Act.
  • Self-motivating.
  • Ability to work without direct supervision.
  • Ability to work under pressure.
  • Patient, organized, and friendly.
  • Problem-solving.
  • Ability to work quickly and efficiently.
  • Ability to motivate staff and delegate duties.
  • Good customer care skills.
  • Significant experience in similar environment.
  • Literate.
  • An understanding of dietary requirements.
  • Good level of education.
  • Recognized supervisory qualification.
  • Level 3 Food Hygiene.
  • Good command of spoken and written English.
  • Relevant chef qualification (NVQ 3) or equivalent.

Desirable

  • Level 4 food hygiene certificate.
  • Health & Safety Training.
  • Manual Handling policy knowledge.

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