Chef/Cook
Hours: 37.5 hours per week; 10.00am - 18.00pm 5 days out of 7
Location: Dundee
Pay rate: £13.02 per hour
Duration: Temporary for 3 months
Pertemps are recruiting on behalf of our well-known Public Sector client for a Chef/Cook on a temporary contract starting as soon as possible.
Main Duties:
1. Ensure that agreed standards of food hygiene, service and cleanliness are met and maintained in all areas through stringent monitoring and recording
2. Maintain accurate and appropriate records in line with organisational and departmental requirements
3. Report and record equipment faults or hazards to Head/Asst Head Cooks, Managers, Estates Dept
4. Preparation, cooking and service of a wide range of dishes, for patients, staff, visitors and functions
5. Ensuring standard recipes are followed to meet the food, fluid and nutritional guidelines
6. Monitor food being served to patients, customers and functions for quality, quantity and presentation and that it meets orders/requests
7. Ensure and maintain compliance with organisation's Policies/Procedures (e.g.) Hazard Analysis and Critical Control Points (HACCP), Control Of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling
8. Ensure safety requirements are met by the appropriate use of materials and protective clothing to efficiently and safely complete their duties
9. Checking, receipting, safe storage and allocation of supplies and consumables in the most economical way
10. Maintain through example, high standards of personal and general food hygiene and cleanliness within the kitchen and associated areas
11. Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image
Key Skills and Experience:
12. Knowledge of a Food Safety & Hygiene Management
13. Knowledge of COSHH, HACCP & Manual Handling
14. Health & Safety Management
15. Working within budgets
16. 3 years experience cooking - previous experience with large scale catering is preferred
17. 7061/2, SVQ Level 3 or equivalent qualification
18. Elementary Food Hygiene
19. Ability to follow instruction & work within departmental procedures/guidelines
20. Use of a various types of catering equipment
21. Good communication and organisational skills
22. Flexibility in working patterns
To be considered for this role, please apply online now with your up to date CV.