Chef Perth And Kinross

Pertemps Bond; Perth; On-site; GBP 17,000 - 24,000; Part time

Job summary

Pertemps Bond is recruiting a Chef in Perth and Kinross to join hospital catering services. You will prepare, cook, and serve meals, including therapeutic options, for patients, staff, and visitors in a fast-paced environment.

The role focuses on strict food safety, hygiene, and cleanliness standards and requires adapting to busy shifts while maintaining quality and service times.

Qualifications

• 3 years of cooking experience, ideally large-scale or high-volume catering.
• SVQ Level 3, City & Guilds 706/1 & 706/2 or equivalent.
• REHIS Elementary Food Hygiene Certificate or equivalent.
• Sound understanding of HACCP, COSHH, Manual Handling, and Food Safety Management.

Responsibilities

• Cook and present meals following standard recipes and departmental nutrition guidelines.
• Maintain high food hygiene standards and comply with HACCP, COSHH, and Manual Handling guidelines.
• Complete temperature logs, quality checks, and food safety documentation accurately.

Skills

Cooking

Food safety

Communication

Organisation

Adaptability

Education

SVQ Level 3

City & Guilds 706/1

City & Guilds 706/2

Job description

Chef Perth And Kinross

Pay Rate: £14.55 per hour

Location: Perth and Kinross

Hours/Shift Pattern: 30 hours per week, across 4 shifts per week. Shifts will fall between approximately 6:00 AM – 5:30 PM.

Working Days: 4 shifts per week, including weekends, based on service requirements.

Assignment Length: Initially 12 week

About the Role

Pertemps is currently recruiting for a Chef to join our agency team supporting an hospital catering service.

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 maintaining 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: Complete temperature logs, quality checks, and food safety documentation accurately and on time.
• 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, with strong organisational and communication skills and good adaptability.