Part-Time NHS Kitchen Chef — Fresh Meals for 100+

Derbyshire Healthcare NHS Foundation Trust

Radbourne CP

On-site

GBP 26,000 - 27,000

Part time

2 days ago
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Job summary

Derbyshire Healthcare NHS Foundation Trust is seeking a motivated part-time cook to join the Catering team, covering Radbourne Unit and Kingsway Hospital at Royal Derby Hospital. You will prepare fresh meals for patients, staff and visitors, with responsibilities including allergen identification and adherence to dietary requirements.

Experience producing meals for 100+ covers, strong hygiene practices, and the ability to work flexibly across sites are essential.

Qualifications

  • City & Guilds 706/1 & 706/2 or Level 2 NVQ Diploma in food production.
  • Experience cooking nutritious meals with fresh ingredients in a busy kitchen.
  • Knowledge of food hygiene and health & safety legislation.
  • Knowledge of special dietary requirements and modified texture diets.

Responsibilities

  • The preparation, cooking and service of meals for patients, staff, and visitors.
  • Follow recipes accurately and identify allergens to ensure correct portions and texture.
  • Manage portion control and food waste to maintain efficiency.
  • Adhere to IDDSI guidelines for texture-modified diets and communicate dietary needs to staff and customers.
  • Liaise with ward staff to fulfill orders and provide courteous service.
  • Maintain cleanliness of work areas and equipment, following Health, Safety and Food Hygiene legislation.
  • Work at Radbourne or Kingsway sites as required and assist with other catering duties.

Skills

Nutritious meals
Food hygiene
Dietary requirements

Education

City & Guilds 706/1 & 706/2 or Level 2 NVQ Diploma

Job description

Derbyshire Healthcare NHS Foundation Trust is seeking a motivated part-time cook to join the Catering team, covering Radbourne Unit and Kingsway Hospital at Royal Derby Hospital. You will prepare fresh meals for patients, staff and visitors, with responsibilities including allergen identification and adherence to dietary requirements.

Experience producing meals for 100+ covers, strong hygiene practices, and the ability to work flexibly across sites are essential.

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