Chef

Pertemps Bond; Dundee; On-site; GBP 17,000 - 24,000; Full time

Job summary

Pertemps Bond is recruiting 2 x Chefs to join our agency team supporting NHS hospital catering services in Dundee. You will prepare, cook, and serve a wide range of dishes, including therapeutic options for patients, staff and visitors, in a high-volume, fast-paced environment with strict food safety standards.

Role requires 3 years cooking experience, SVQ 3 or equivalent, REHIS Elementary Food Hygiene, and the ability to work 4–5 days per week, with Thursday and Friday mandatory.

Qualifications

• 3 years cooking experience, ideally large-scale/high-volume catering.
• SVQ Level 3 or equivalent qualifications required.
• REHIS Elementary Food Hygiene Certificate or equivalent preferred.
• Sound understanding of HACCP, COSHH, Manual Handling and Food Safety Management.
• Strong organizational and communication skills; ability to work under pressure.

Responsibilities

• Food Preparation & Service: Cook and present meals per recipes and nutrition guidelines.
• Hygiene & Compliance: Maintain food hygiene standards; follow HACCP, COSHH, Manual Handling.
• Record Keeping: Complete temperature logs, quality checks, and safety docs.
• Safety & Equipment: Use kitchen machinery safely; report hazards; keep area clean.
• Stock & Supplies: Receive, store and manage food stock and consumables.

Skills

Food preparation

HACCP knowledge

Food hygiene

Communication

Organizational skills

Under pressure

Education

SVQ Level 3

City & Guilds 706/1 & 706/2

REHIS Elementary Food Hygiene

Job description

Job Title: Chef
Location: Dundee DD2 1UB
Pay Rate: £14.55 per hour
Hours/Shift Pattern: 4 – 5 days per week, shifts between approx. 6:00 AM – 6:00 PM
Working Days: Availability on Thursday and Friday is mandatory; additional days are flexible based on service needs.
About the RolePertemps is currently recruiting for 2 x Chefs to join our agency team supporting one of our NHS hospital catering services.

In this role, you will be responsible for preparing, cooking, and serving a wide range of dishes—including therapeutic dietary options for patients, staff, and visitors. You will work within a fast-paced environment delivering high-volume catering while upholding strict food safety, hygiene, and cleanliness standards.

Key Responsibilities

• Food Preparation & Service: Cook and present meals following standard recipes and departmental nutrition guidelines.
• Hygiene & Compliance: Maintain high food hygiene standards and comply strictly with HACCP, COSHH, and Manual Handling guidelines.
• Record Keeping: Timeously complete temperature logs, quality checks, and food safety documentation.
• Safety & Equipment: Operate kitchen machinery safely, report equipment hazards, and maintain a "clean as you go" standard.
• Stock & Supplies: Safely receive, check, store, and manage food stock and consumables economically.

Key Requirements & Qualifications

• Experience: 3 years of cooking experience, ideally including large-scale or high-volume catering.
• Qualifications: SVQ Level 3, City & Guilds 706/1 & 706/2, or equivalent qualification.
• Certifications: REHIS Elementary Food Hygiene Certificate (or equivalent).
• Knowledge: Sound understanding of HACCP, COSHH, Manual Handling, and Food Safety Management.
• Key Skills: Ability to work efficiently under pressure to strict meal times, strong organizational and communication skills, and good adaptability.