Job Description

The West Suffolk NHS Foundation Trust requires a Chef to join a dedicated Catering Team based at West Suffolk Hospital, Bury St Edmunds



The Catering Department opens 365 days a year therefore we are looking for individuals who can work the following hours. The hours available per week are 30 hours (part time), shifts will be worked on a roster with 7.5 hour days between the hours of 6.30am and 7pm weekdays and may include alternate weekends - This will be discussed at interview.



Duties will include cooking to set recipes, serving patient meals, washing up and cleaning equipment in the busy Catering Department. Serving Staff and Visitors in our Staff dining room.



Applicants should be able to demonstrate good customer care and communication skills, with the ability to work alone and as part of a team, whilst maintaining a high level of attention to detail and food hygiene. The ability to remain calm under pressure is vital in this busy working environment.



A basic knowledge of hygiene principles and literacy/numeracy skills will be essential for this role along with the required chef qualifications.



To work as part of a team providing a safe, high quality catering service for the Trust. To maintain hygiene standards. To prepare and serve high quality nutritious food in accordance with the departments standard recipes, using fresh ingredients To be able to maintain prolonged concentration when preparing and cooking serval different dishes in a busy and pressured environment. To have a good understanding and apply this during the working practices with specific regard to HACCP and COSSH and follow the departments Food hygiene practices. To have knowledge and apply this during the working practices with specific regard to of IDDSI and follow this patient safety guidance. To offer guidance to ward staff in the absence of dietetic support (out of hours) with specific regard to allergen, consistency and dietary requirements for patient within the Trust. To be aware of Trust policies and procedures applicable to the service and report any issues the line manager. To assist and guide the Food service supervisors in the absence of senior food production staff on issues related to dietary and IDDSI consistency.

#BeKnown at West Suffolk NHS Foundation Trust. By us. By our patients. By our community



We are a busy, friendly, NHS Trust providing high-quality care and compassion to more than a quarter of a million people across west Suffolk. We care for, treat and support people in hospital, at home and in various community settings.



The West Suffolk Hospital in Bury St Edmunds provides acute and secondary care services (emergency department, maternity and neonatal services, day surgery unit, eye treatment centre, Macmillan unit and children's ward). It has 500+ beds and is a partner teaching hospital of the University of Cambridge.



Adult and paediatric community services, provided in collaboration with West Suffolk Alliance partners, include a range of nursing, therapy, specialist, and ongoing temporary care and rehabilitation, some at our Newmarket Community Hospital.



We do our utmost to achieve outstanding clinical outcomes for patients and our values of fairness, inclusivity, respect, safety and team work guide how we work and behave as a team.



With nearly 5,000 staff, from all over the world, we strive to make our organisation a great place to work. Whatever your role or ambition, we want to help you be the best you can be.



We promote a diverse and inclusive community where everyone's voice counts and you can #BeKnown for whoever you are.



Join us. What will you #BeKnown for?



Full job description and person specification attached.

KEY TASKS:

Patient services/kitchen:

To undertake food production as part of a team producing safe, high quality, nutritious meals for patients staff and visitors to the Trust.



To work in all areas of the food production kitchen covering all sections.



To follow standard recipes and to participate with continuous improvement.



To maintain records of their daily food production, wastage and dish temperature control in line with the departments ISO procedures.



Help assemble meals for patient's service, monitoring portion control of dishes and nutritional requirements.



To produce food for special functions.



To produce specific dietary dishes and meals following dietetics instructions



To produce dishes and meals to specific IDDSI standards.



To work to a ridged timescale making sure meals are ready for service.



To maintain food hygiene standards with specific regard to temperature and cross contamination guidelines.



To clean the food production area which they are working in.



Safe and hygienic use of high cost, dangerous catering equipment.



Prepare fillings and dishes for use within other areas of the department in a safe hygienic method using standard recipes for staff/visitors restaurant and patients.



Assemble plated meal for specific dietary requirements out of normal hours for specific patients.



To assist with the safe service of meals to staff from within catering outlets offering guidance on choice, allergens and dish content to help enhance customer satisfaction.



To assist with store deliveries when required following departmental procedures.