Bank Chef Band 3 | Royal Free London NHS Foundation Trust

Royal Free London NHS Foundation Trust; City Of London; On-site; GBP 21,000 - 24,000; Part time

Job summary

A leading healthcare provider in London is seeking a Chef (band 3) to work in their PPU unit. The role involves food preparation, cooking, and ensuring compliance with hygiene standards. Candidates should have experience in food preparation and be self-motivated. This position offers an opportunity to work in a supportive and diverse team environment.

Qualifications

• Background in food preparation and cooking.
• Strong knowledge of food hygiene principles.
• Self-motivated and able to work independently and as part of a team.

Responsibilities

• Organise and control the efficient production and storage of quality foods.
• Maintain high standards of cleanliness, presentation, safety, and sanitation.
• Prepare, cook, label, and serve food following HACCP procedures.

Job description

Overview

The Royal Free London NHS Foundation Trust is one of the biggest NHS Trusts in the UK, delivering care to more than 1.6 million people a year. Here, at The Royal Free NHS Foundation Trust hospitals, we are passionate about delivering the highest quality care to all our patients. We are looking to recruit enthusiastic, motivated and committed individuals for the position of a Chef (band 3) for BANK to work in our PPU unit.

The successful candidate will have a background in food preparation and cooking, and will have a strong knowledge of food hygiene principles and commercial experience. You will also need to be self-motivated and able to work both independently and as part of a team.

VISA SPONSORSHIP DOES NOT APPLY TO THIS ROLE

For further information please refer to the attached JD/PS. EveryONE is welcome at Royal Free London NHS Foundation Trust. We are proud of our diversity and we continue to undertake new initiatives to advance equality for LGBT+, BME, gender equality, staff carers and people with disabilities and lived experiences to promote good relations and understanding between our staff.

CULINARY DUTIES

1. Organising and controlling the efficient production and storage of quality foods and beverages according Client, RFLPSL and statutory regulations regarding hygiene, safety, allergens and cleanliness.
2. Keep the work area, equipment and personal hygiene to the highest professional standards of cleanliness, presentation, safety and sanitation.
3. Prepare, cook, label and serve food and beverages following HACCP procedures and in compliance withall legislation, client and company policies , to include completing and filing all client, company and statutory documents required, ensuring that statutory regulations, codes of practice, local policies and departmental health and safety rules are adhered to at all times without exception.
4. Ensure quality standards are achieved at all time in regards to recipe specifications, production schedules, measurements, adapting weights and measures to always provide correct meals for specified requirements.
5. Ensure that stock control and rotation procedures are maintained, minimize and document wastage and follow recipes in line with company procedures and best practice ensuring high food quality to the patients at all times to the highest standards and specifications.
6. Assist the chef team whenever time is available, checking with the head chef on any additional tasks to be completed for the day.
7. Instruct porters as necessary in the maintenance of kitchen standards and policies.

FOOD SAFETY RESPONSIBILITIES

1. Maintain a high standard of personal hygiene and fully comply with the Trust’s Hygiene Policy, uniform policy and all current food safety legislation.
2. Ensure that the first in, first out principle of stock rotation is adhered to and that attention is given to all shelf life dates, reporting to supervisors in the event that shelf life dates have expired.
3. To report immediately any sightings of pests to the supervisor or management team.

OTHER RESPONSIBILITIES

1. To report any mechanical or safety defects and the need for repairs to the Head Chef or their deputy.
2. Working effectively as a team member within the catering department.
3. To report any accidents, near misses or incidents immediately as per the accident/ incident procedure and inform a manager.

This advert closes on Wednesday 8 Oct 2025