Creative Care Kitchen Chef - 30h/wk, Events & Menu Flair

Advinia; United Kingdom; Remote; GBP 19,000 - 21,000; Full time

Benefits offered by this job

Hourly rate £14

5.6 weeks annual leave incl. BH

Free parking

Wellbeing support

Career development and training

Pension contribution (Optional)

Job summary

Advinia is seeking a Chef to join our catering team, crafting meals for Residents, Staff and Visitors. The role runs 30 hours a week with a focus on daily meal preparation and great service, plus catering for events and seasonal occasions.

You’ll work in a calm environment with opportunities to influence menus and keep quality high. Responsibilities include kitchen leadership, stock control, cost awareness and adherence to food safety standards.

Qualifications

• GCSE or equivalent English required.
• City & Guilds 706/1 and 2 or equivalent in basic food preparation.
• Basic Food Hygiene certification is essential.
• Experience in a similar catering environment preferred.

Responsibilities

• Run the day-to-day operations of the kitchen.
• Maintain food storage and stock rotation per procedures.
• Prepare, plan and cook meals to high standard with dietary considerations.
• Serve Residents, Staff and Visitors professionally.
• Prepare foods for events and contribute to cost control.
• Adhere to HACCP, fridge temps, logs and cleaning schedules.
• Take full shift responsibility for catering operations.
• Help create new menus and maintain paperwork.

Skills

Food preparation

Menu costing

Stock control

Budget experience

Restaurant service

Education

GCSE English or equivalent

City & Guilds 706/1 and 2 (or equivalent) Basic Food Preparation Cooking

Basic Food Hygiene certificate

Job description

Advinia is seeking a Chef to join our catering team, crafting meals for Residents, Staff and Visitors. The role runs 30 hours a week with a focus on daily meal preparation and great service, plus catering for events and seasonal occasions.

You’ll work in a calm environment with opportunities to influence menus and keep quality high. Responsibilities include kitchen leadership, stock control, cost awareness and adherence to food safety standards.