Bank Chef - Large-Scale Care Kitchen

Brainkind; East Hartford; On-site; GBP 20,000 - 21,000; Part time

Benefits offered by this job

Competitive pay

25 days leave + bank holidays

Health plan

Employee Assistance Programme

Pension

Life assurance

Eye voucher scheme

Free parking

Wellbeing focus

Job summary

Brainkind is seeking a Bank Chef to prepare and cook meals to Brainkind standards. You will ensure food safety, keep records, maintain equipment, and support a clean, safe kitchen.

You should have Level 2 Food Hygiene, NVQ/SVQ Level 2 General Catering, kitchen experience, and ability to serve large groups with varied dietary needs. Knowledge of COSHH, Health & Safety, HACCP, teamwork, and IT skills is important. Training and support are provided.

Qualifications

• Level 2 Food Hygiene or higher.
• NVQ/SVQ Level 2 General Catering or equivalent.
• Previous experience of working in kitchens.
• Ability to cook for large groups with varying dietary needs.
• Knowledge of COSHH, Health & Safety, HACCP.
• Ability to work as part of a team.
• Good written and verbal communication.
• Competent IT skills.

Responsibilities

• To prepare and cook meals to Brainkind standards.
• Ensure all food is prepared, stored and presented safely.
• Keep equipment clean at end of shift and ensure maintenance schedules are recorded.
• Report equipment faults, repairs and maintenance needs.
• Record information as required by Brainkind policies.
• Report unmet training needs in use of equipment or processes.
• Maintain a safe working environment and service user confidentiality.

Skills

Cooking for large groups

Teamwork

Communication

IT skills

Education

Level 2 Food Hygiene

NVQ/SVQ Level 2 General Catering

Job description

Brainkind is seeking a Bank Chef to prepare and cook meals to Brainkind standards. You will ensure food safety, keep records, maintain equipment, and support a clean, safe kitchen.

You should have Level 2 Food Hygiene, NVQ/SVQ Level 2 General Catering, kitchen experience, and ability to serve large groups with varied dietary needs. Knowledge of COSHH, Health & Safety, HACCP, teamwork, and IT skills is important. Training and support are provided.