Chef


Company:	NHS Jobs
Salary:	£25,760 - £27,476
Hours:	Full-time
Location:	Bedford, MK42 9DG
Job type:	Contract
Posting date:	3 Aug 2026
Closing date:	17 Aug 2026

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Summary

To ensure specified menu items, recipes, and the correct quantity of food are available to meet patients, staff or end user requirement To ensure raw, chilled or cooked ingredients to specified requirements are distributed to patients, staff or end use requirements. To perform preparation and cooking activities with due diligence and in a professional manner so the food maintains its nutritional value and is suitable consumption by the patient of customers. To assist in ensuring that preparation and kitchen equipment are effectively and efficiently maintained. To ensure the correct raw materials, foodstuffs are used in the preparation and cooking of food To ensure those stocks of raw materials, cook-chill and foodstuffs are rotated correctly so as to prevent the loss, damage or deterioration of these stocks. To ensure that the division policies, procedures and work practises are understood and implemented. To assist in ensuring that operational costs are kept to a minimum but commensurate with the provision of services that meet customer requirements. To identify and assist with the implementation of cost savings wherever possible. To visit wards from time to time with the Catering Manager To work in all areas of the kitchen under guidance and supervision To undertake any duties as may be required. Appearance on time for duty, in a clean and tidy uniform wearing the correct footwear. Maintain a high standard of personal hygiene. To attend any training or refresher courses as required Assisting, where required, to serve customers in the Restaurant and at functions Demonstrates duties to new starters. To observe departmental/Trust policies on Fire, Health & Safety at Work, COSHH (Control of Substances Hazardous to Health) and Accident Reporting. To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act and local procedures. To participate in departmental HACCP (Hazard Analysis Critical Control Point) system, in conjunction with the Catering Manager, Head Chef and Deputy Head Chef

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