Chef

Pertemps Scotland; Invergowrie; On-site; GBP 30,000 - 31,000; Full time

Job summary

Pertemps Scotland is currently recruiting for 2 Chefs to join our agency team supporting one of our NHS hospital catering services in Dundee.

The role involves food preparation, service to strict meal times, and compliance with HACCP, COSHH and Manual Handling guidelines. Shifts run from about 6:00 AM to 6:00 PM, with 4–5 days per week. Availability on Thursday and Friday is mandatory, with additional days flexible based on service needs.

Pay rate is £14.55 per hour.

Qualifications

• 3 years cooking experience, ideally large-scale/high-volume catering.
• Sound understanding of HACCP, COSHH, Manual Handling and Food Safety Management.
• Ability to work efficiently under pressure to meet strict meal times.

Responsibilities

• Cook and present meals following standard recipes and nutrition guidelines.
• Maintain high food hygiene standards and comply with HACCP, COSHH, and Manual Handling.
• Complete temperature logs, quality checks, and food safety documentation.
• Operate kitchen machinery safely and report equipment hazards.
• Receive, check, store and manage food stock and consumables.

Skills

Work under pressure

Organizational skills

Communication

Education

SVQ Level 3 (or 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.

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.