Chef/Cook

TN United Kingdom; United Kingdom; On-site; Full time

Job summary

An established industry player is seeking a dedicated Chef/Cook to join their team in Dundee. This temporary role requires a passionate individual with a strong background in food safety and hygiene, as well as experience in large-scale catering. You will be responsible for preparing and cooking a wide range of dishes while ensuring compliance with health and safety regulations. If you thrive in a fast-paced environment and have excellent organisational skills, this opportunity offers you the chance to make a significant impact in a vital sector. Join a team that values quality service and dedication to food excellence.

Qualifications

• 3+ years of cooking experience, ideally in large scale catering.
• Knowledge of food safety, hygiene, COSHH, and HACCP standards.

Responsibilities

• Ensure food hygiene and cleanliness standards are met.
• Prepare and cook a variety of dishes for patients and staff.
• Maintain accurate records and monitor food quality.

Skills

Food Safety & Hygiene Management

COSHH knowledge

HACCP knowledge

Health & Safety Management

Budget management

3 years cooking experience

SVQ Level 3 or equivalent

Elementary Food Hygiene

Instruction following

Catering equipment usage

Communication skills

Organisational skills

Flexibility in working patterns

Education

SVQ Level 3 or equivalent qualification

Elementary Food Hygiene

Tools

Catering equipment

Job description

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Client:

Location:

Job Category:

Other

EU work permit required:

Yes

Job Reference:

48edcf12af58

Job Views:

28

Posted:

24.03.2025

Job Description:

Chef/Cook
Hours: 37.5 hours per week; 10.00am - 18.00pm 5 days out of 7
Location: Dundee
Pay rate: £13.02 per hour
Duration: Temporary for 3 months

Pertemps are recruiting on behalf of our well-known Public Sector client for a Chef/Cook on a temporary contract starting as soon as possible.

Main Duties:

1. Ensure that agreed standards of food hygiene, service and cleanliness are met and maintained in all areas through stringent monitoring and recording.
2. Maintain accurate and appropriate records in line with organisational and departmental requirements.
3. Report and record equipment faults or hazards to Head/Asst Head Cooks, Managers, Estates Dept.
4. Preparation, cooking and service of a wide range of dishes, for patients, staff, visitors and functions.
5. Ensuring standard recipes are followed to meet the food, fluid and nutritional guidelines.
6. Monitor food being served to patients, customers and functions for quality, quantity and presentation and that it meets orders/requests.
7. Ensure and maintain compliance with organisation's Policies/Procedures (e.g.) Hazard Analysis and Critical Control Points (HACCP), Control Of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling.
8. Ensure safety requirements are met by the appropriate use of materials and protective clothing to efficiently and safely complete their duties.
9. Checking, receipting, safe storage and allocation of supplies and consumables in the most economical way.
10. Maintain through example, high standards of personal and general food hygiene and cleanliness within the kitchen and associated areas.
11. Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image.

Key Skills and Experience:

1. Knowledge of a Food Safety & Hygiene Management.
2. Knowledge of COSHH, HACCP & Manual Handling.
3. Health & Safety Management.
4. Working within budgets.
5. 3 years experience cooking - previous experience with large scale catering is preferred.
6. 7061/2, SVQ Level 3 or equivalent qualification.
7. Elementary Food Hygiene.
8. Ability to follow instruction & work within departmental procedures/guidelines.
9. Use of various types of catering equipment.
10. Good communication and organisational skills.
11. Flexibility in working patterns.

To be considered for this role, please apply online now with your up to date CV.