Culinary Professional
2 weeks ago
Key Responsibilities:
Provide a safe and efficient catering service to patients, staff, and visitors. Ensure the weighing, preparation, cooking, chilling, and service of food meet the specified standards.
Main Duties:
- Prepare, cook, chill, and freeze food items for cook-serve, cook-chill, cook-freeze, or buffet consumption.
- Control food production processes to minimize waste and costs.
- Pack, pick, and move ambient, chilled, and frozen items for internal and external delivery.
- Supervise and train Assistant Chefs to maintain high-quality standards.
- Participate in recipe development and product evaluation.
- Assist in the regeneration and service of meals in the restaurant areas.
- Undertake stocktakes and requisition replacement stock as needed.
- Record temperatures and complete daily hygiene audits.
- Report all faults in machinery and structural repairs.
- Work within legislative and statutory regulations to ensure safe working methods.
Requirements:
Hold a City & Guilds or equivalent at Level 3 and a Basic Food Hygiene Certificate. A DBS is also required for the role.
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