Royal Marsden Hospital requires a full-time Chef de Partie for the catering department providing food for patients, staff, and visitors. Experience in a similar role is essential.
Assisting in the safe production and monitoring of meals and catering services. Ensure hygienic working practices are carried out and monitor the standards set within the department on a day-to-day basis. Ensuring that food for staff, patients, visitors, and functions is of the highest possible standard on the NHS Wards, PP Wards, Crèche (Sutton Only), Restaurants, Grill Bars, and Chefs Theatre commensurate with financial constraints.
At The Royal Marsden, we deal with cancer every day, so we understand how valuable life is. When people entrust their lives to us, they have the right to demand the very best. That's why the pursuit of excellence lies at the heart of everything we do.
At the heart of the hospital is our dedicated team. We offer a stimulating and dynamic working environment, a wide range of staff benefits, learning and development opportunities, and clear career pathways. There are opportunities to work flexibly across a range of areas and specialties, and we welcome flexible working requests from the point of hire to support employees' work-life balance. We are looking for employees who aspire to excellence, share our values, and can play a crucial role in our ongoing achievements.
General Duties
1. Economic and careful use of manually and mechanically operated equipment, including knives, whisks, gravity feed slices, mincers, electric mixers, food processors, microwave, and pressure steamers, observing the guidelines specified in the Health and Safety Act 1993.
2. Assist in the preparation of the main service and any special functions as specified by the Head Chef or Sous Chef.
3. Maintain a neat and tidy appearance always, observing standards of personal hygiene as specified in the Food Hygiene Regulations 1974 and the Food Safety Act 1990.
4. Report any pest sightings and ensure the outer kitchen doors are always kept closed to prevent pest contamination.
5. Ensure all opened food products are labelled in accordance with the HACCP Food Safety Management Catering Plan.
6. Such other duties as may be required from time to time which are consistent with the grade of the post.
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