BAND 3 - £13.07 (DAYS) PLUS OVERTIME RATES OF £17.42 (SATURDAY) & £21.66 (SUNDAY/BK HOLS)

Are you a qualified or professionally trained Chef that’s looking for work in the West Essex area? Are you flexible with the days that you are available to work? If so, then Princess Alexandra Hospital NHS Foundation Trust want to hear from you right away.
We are on the lookout for Chefs at Princess Alexandra Hospital to support the Catering Department. Rota based shifts available every day. This location is easily accessible by public transport and has onsite parking.

ESSENTIAL QUALIFICATIONS

· Minimum of Level 2 qualification in chef/catering
· Level 2 certification in food safety
· Previous experience of working in a fast-paced kitchen as a line chef or above.
· This role may require you to show evidence of vocational level 3 qualification or at least 2 years relevant experience.
The Princess Alexandra Hospital NHS trust plays a huge part in west Essex and east and north Hertfordshire’s way of life.
The trust runs a busy hospital, The Princess Alexandra Hospital and provides services at St. Margaret’s Hospital and Herts and Essex Hospital. Together we serve a population of around 350,000 people.
In return for your hard work commitment NHS Professionals (NHSP) can offer you some fantastic benefits: –
· Competitive Pay Rates - work this week, get paid next week!
· First choice of placements at over 50 NHS Trusts in England
· Dedicated consultants
· Flexible working options
· Free DBS and free training
· Build holiday allowance.
· Support when you need it – 24/7 365 days.
· Stakeholder pension scheme

JOB PURPOSE

Responsible for their own food preparation section and controlling cooking and service operation and aiding the Sous Chefs as part of daily activities to help re-modelling menus, optimising productivity, and maintaining kitchen stock, processes including and system including software that are used by the trust for automation of catering processes.

MAIN DUTIES/RESPONSIBILITIES

· Taking full responsibility for a section and aiding with driving efficiencies, food ordering, maintaining required food stock levels and keeping stockholding area hygienic, clear of any obstruction, presentable and tidy always.
· Providing full support and taking responsibility for special dietary requirements for patients including keeping fully informed with most up to date legislative guidelines around allergens and associated contamination risks, to be able to provide personalised patient care with minimum supervision.
· Emphasising to other members of the team, need for urgency and recognising time critical means to improve daily routines.
· Providing constant support to sous chefs, ensuring food safety and departmental HACCP policy are always adhered to.
· Keep up to date with departmental COSHH manual and PPE requirement for each food preparation and cleaning task.
· Keep up to date and actively participate in departmental Fire Emergency Response Procedures and responsible for sending periodic audit reports to Trust’s Fire Officer
· Organise the work area daily ensuring stock levels are kept to an adequate level and kept in date by using stock rotation working to the guidelines set out in the store’s procedure relevant to your work area.
· Ensure all food/stock is stored at correct temperatures and ensure correct use of labelling by using label machine provided where appropriate.
· Ensure food meets trust standards and temperature requirements for both hot and cold food in line with Hazard analysis and critical control points and deal with any discrepancies as per departmental policy and following departmental SOPs.
· Ensure cleaning rota is adhered to and kept up to date for all work areas and catering equipment a daily basis and occasional duties can be expected within other catering areas as and when required.
This role requires extensive use of:
· All equipment used in commercial food preparation, production, and packaging.
· All equipment used in commercial retail industry.
· IT equipment (computer, printer & other VDU/devices)
· Vending units (Hot/cold food & beverage)