Chef


Company:	NHS Jobs
Salary:	£30,663.89 to £34,743.44 a year
Hours:	Full-time
Location:	London, E8 4SA
Job type:	Permanent
Posting date:	5 Oct 2026
Closing date:	19 Oct 2026

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Summary

Key Responsibilities 1. Food preparation and service Prepare hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts. Prepare hospitality and buffet food in good time ahead of booked events, to a professional standard. Cook to meet patients' nutritional needs, special diets and allergen requirements, taking direction from the Catering Manager and dietitians. Set up workstations and patient trolleys ready for the safe preparation and service of meals. Assist other chefs with food preparation as required, and work at other Hospice sites from time to time to support events and menu rollout. 2. Food safety, health and safety Work to the Hospice's Food Safety Management System ,FSMS, and to all health and safety policies, including HACCP, COSHH, systems of work and manual handling. Maintain high standards of personal hygiene and wear the correct uniform, footwear and minimum jewellery in line with food safety legislation. Clean kitchen premises floors, walls, sinks, hand basins, work surfaces and cupboards and large equipment such as ovens, microwaves and fryers, to the required hygiene standards. Operate kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and use, maintain and replace knives and cutting equipment correctly, in line with training. Complete daily food safety due diligence records accurately and on time, and file them ready for weekly processing. Report promptly to the Catering Manager any defect to food, buildings or equipment, any sighting of pests, and any serious food safety breach. 3. Supervision and teamwork Provide day-to-day supervision of junior team members, including Catering Assistants, Porters, volunteers and apprentices, particularly when the Catering Manager is not present. Guide junior staff in food preparation and in correct standards of food safety and health and safety. Work with other chefs to ensure a consistent, high-quality catering service for patients, staff and visitors. 4. Customer service and service development Build good relationships with all users of the catering service, including patients, visitors, staff, commercial tenants, delegates and contractors, communicating courteously and professionally in person and by telephone. Lead by example in promoting excellent customer service, and report issues such as complaints and menu, allergen or PPDS queries. Ensure In-Patient Unit catering meets both patient and clinical expectations, taking direction from the Catering Manager. Attend site meetings with departmental managers and dietitians to review and develop the catering service. Participate actively in menu development and creativity sessions. 5. Stock and financial management Take part in monthly stock counts in the cafe/restaurant and hospitality areas so that monthly financial reporting can be completed. Ensure stock is stored securely and safely, and report any stock or asset loss or discrepancy to the Catering Manager immediately. Ensure that goods, recipes and menus are produced within agreed financial targets and quality standards. 6. Personal development Identify your own learning and development needs and link them to the Hospice appraisal and objective-setting process. Take responsibility for your own continuing professional development, keeping up to date with relevant developments in catering practice. Engage in supervision to support your personal and professional development. The post holder may be required to undertake other duties appropriate to the grade and nature of the role, as reasonably requested by their line manager.

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