Executive Chef

18 hours ago

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

We are seeking a highly skilled and experienced Team Leader Chef to join our Central Production Team at Guy's and St Thomas' NHS Foundation Trust. The successful candidate will be responsible for leading a team of chefs in the preparation and cooking of meals to the highest standard for both our restaurants and patients.

Main Responsibilities
  • Organize the preparation and cooking of meals to meet the required standards, including special diets and function work.
  • Ensure the safe working procedures are followed in accordance with the Health & Safety at Work Act 1974.
  • Maintain all due-diligence processes relating to cook-chill cooking procedures as stated in the food safety policy.
  • Ensure the economical and correct use of all materials and equipment.
About Us

Our Central Production Team produces over 3,500 meals daily, and we have the Silver 'Food for Life' Catering Mark Accreditation. We pride ourselves on providing fresh, healthy, seasonal, traceable, and sustainable food to our clients.

Organisational Values

We have a set of organisational values that guide our culture and behaviour. These values are:

  • Put patients first
  • Take pride in what we do
  • Respect others
  • Strive to be the best
  • Act with integrity
Job Responsibilities
  • Prepare, cook, and present all food to a high standard.
  • Liaise with the Head Chef, Deputy Kitchen Manager, and Kitchen Manager to ensure the food meets the required standards.
  • Prepare and cook modified diets if required.
  • Plan and adjust work schedules as necessary.
  • Involve in planning and costings of menus.
  • Help manage food safety across the Catering Department and the wider Trust.
  • Provide systems, monitoring, and training to ensure the highest standards of hygiene and food safety.
  • Assist with the placing of provisions and other orders according to standing financial instructions.
  • Assist with staff rotas.
  • Observe all relevant Trust processes.
  • Control staff absence and sickness levels.
  • Assist with staff training, particularly in health and safety and equipment use.
  • Observe correct and safe working procedures in accordance with the Health and Safety at Work Act.
  • Maintain all due-diligence processes relating to cook-chill cooking procedures as stated in the food safety policy.
  • Ensure all food stored in fridges/freezers have correct labelling.
  • Ensure the economical and correct use of all materials and equipment.
  • Observe standards of hygiene and cleanliness at all times.
  • Cover for other Team Leader Chefs as and when required.
  • Assure a high level of staff morale and motivation by personal leadership, communication, and appropriate procedures.
  • Help deal with client feedback and complaints.
  • Maintain a tidy place of work, including undertaking light cleaning duties.
  • Maintain a neat appearance at all times, consistent with the Catering dress code.
  • Report any accidents immediately, as per the accident procedure.
  • Attend training courses where necessary.
  • Local flexibility in terms of task and location.
  • Participate in the department's appraisal scheme.
  • Promote the service and reputation of the department at all times.
  • Perform any other duties commensurate with the grade for the efficient running of the department.
  • Be aware of all dietary supplements required.
  • Report any mechanical and electrical defects and the need for repairs to the catering supervisors.
  • Work safely in the production kitchen, in accordance with good catering practice and the Health and Safety at Work Act.
  • Report any accidents immediately, as per the Accident Procedure, and complete all appropriate paperwork and inform your line manager.

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