Chef ( Part Time/Full time Permanent )

TN United Kingdom; Sutton Coldfield; On-site; GBP 20,000 - 30,000; Full time

Job summary

An established industry player is seeking a dedicated Chef to provide exceptional catering services at a renowned clinic. In this role, you will prepare and serve meals tailored to patients' dietary needs, ensuring compliance with hygiene regulations. You'll also manage stock control and kitchen maintenance while participating in professional development opportunities. This position offers flexibility with part-time or full-time options, allowing you to contribute to a supportive environment focused on patient care and culinary excellence. Join this dynamic team and make a meaningful impact on the well-being of others.

Benefits

Uniforms Provided

Training and Development Opportunities

Paid Overtime for Part-Time Staff

Qualifications

• Experience in food preparation and service, following hygiene principles.
• Ability to manage dietary restrictions and maintain confidentiality.

Responsibilities

• Prepare and serve meals while adhering to food hygiene standards.
• Manage stock control and order supplies as needed.

Skills

Food Hygiene Principles

Meal Preparation

Dietary Restrictions Management

Stock Control

Health and Safety Compliance

Education

Food Safety Certification

Catering Qualification

Tools

Catering Equipment

Online Ordering System

Job description

Below is a refined version of the provided job description, focusing on improving formatting, clarity, and relevancy while preserving the original content and intent.

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Chef (Part Time/Full Time Permanent), Sutton Coldfield

Client:

Schoen Clinic

Location:

Sutton Coldfield, United Kingdom

Job Category:

Other

EU work permit required:

Yes

Job Reference:

32b1d56945f1

Job Views:

12

Posted:

28.04.2025

Expiry Date:

12.06.2025

Job Description:

Provide catering services to patients and staff at Schoen Clinic Newbridge. Deliver the therapeutic menu designed by the Dietetic team and support meal service.

Principal Duties

Food Preparation and Service:

• Prepare meals and snacks following food hygiene principles.
• Assist in serving meals to patients in designated dining areas.
• Follow recipes and menus provided by the Dietetic team.
• Prepare food for patients with dietary restrictions due to religious, cultural, allergen, or intolerance considerations.
• Serve meals promptly and ensure portion control.
• Maintain consistent presentation of meals and snacks.
• Adhere to hygiene regulations and document temperatures during storage, preparation, cooking, and service.
• Dispose of waste according to health and safety policies.

Ordering and Stock Control:

• Perform daily stock taking before ordering supplies.
• Rotate stock daily within storage areas.
• Order supplies daily via online system, aligned with menu requirements.
• Limit stock to necessary items due to limited kitchen space.
• Store stock per hygiene standards.
• Report issues with ordering or deliveries to the lead Dietitian.

Kitchen Maintenance:

• Maintain and service equipment per manufacturer instructions and best practices.
• Review and update COSHH records as needed.
• Report concerns regarding equipment or deliveries to the Catering Lead.
• Complete risk assessments for new equipment.
• Follow Health and Safety policies and guidelines.
• Conduct temperature checks and replenish kitchen supplies.

Clothing:

• Wear appropriate PPE at all times in the kitchen.
• Uniforms, shoes, and hats provided by Schoen Clinic.
• Keep uniforms and aprons clean and change as necessary.
• Uniforms should not be worn outside the clinic.

Professional Responsibilities:

• Maintain confidentiality in accordance with relevant legislation and policies.
• Operate within your professional competency.
• Maintain professional boundaries.
• Ensure effective communication systems.

Educational Development:

• Participate in appraisal and training needs assessments.
• Attend mandatory and professional training sessions.
• Maintain a Personal Development log.
• Full-time staff attend dietetic and catering meetings; part-time staff are invited and may be paid overtime.
• Discuss meal plans and food types in meetings for better understanding.
• Request training on IT equipment as needed.

Organizational:

• Follow health and safety policies and legislation.
• Read and comply with all relevant policies and procedures.
• Manage workload effectively using the 'Daily Chef Routine'.

Communication:

• Send emails to the Dietetic team regarding meal plan errors or substitutions.
• Complete incident forms for allergen exposure incidents.
• Communicate with patients respecting confidentiality guidelines.
• Limit information shared with patients regarding meal plans.

Confidentiality:

Maintain confidentiality of patient and personal information at all times. Unauthorized disclosures are considered misconduct and may result in disciplinary action or legal consequences under the Data Protection Act 1998.