Hospital Caterer

Hospital Catering Chef

Sector: Healthcare

Job Type: Temporary

Duration: This is a temporary role with on ending date

Location: Dorchester

Working days and hours: Monday to Sunday 37.5 hours per week, a range of shifts but generally will be 06:30 - 14:30.

£12.00 paye inclusive of holiday pay per hour

£13.00 umbrella per hour

All the above rates are dependent on skill and experience.

Band: 3

Job Purpose

The post holder will be working alongside the patient chef to prepare any dishes for the following day. Will assist in providing a comprehensive catering service at a Hospital site, to Patients Staff and Visitors in line with Hygiene Legislation, Environmental Health requirements and departmental Standard Operational Procedures in all areas of the Catering Department.

Duties

• Collaborate with nutritionists and healthcare professionals to create well-balanced and nutritious menus for patients with various dietary needs.
• Work closely with dietitians to accommodate specific patient dietary requirements and restrictions.
• Cooking breakfast items and set dishes for patient services and restaurant.
• Ensure that the food offerings contribute to the overall well-being of patients.
• Develop and implement procedures to prevent cross-contamination and address food allergies.
• Stay updated on allergen-related best practices and guidelines.
• Create menus for special diets, including diabetic, renal, cardiac, and other medically prescribed diets.
• Adjust recipes to meet the nutritional needs of patients with specific medical conditions.
• Oversee kitchen operations, ensuring compliance with health and safety regulations.
• Manage inventory, ordering, and food preparation processes to meet demand.
• Communicate effectively with healthcare professionals to understand and address patient dietary needs.

Qualifications

• Proven experience as a chef, with a focus on healthcare or institutional catering.
• Knowledge of therapeutic diets and nutritional guidelines.
• Familiarity with and commitment to strict hygiene and safety protocols.
• Understanding of HACCP principles.
• Excellent communication skills, especially in collaborating with healthcare professionals.
• Ability to translate medical dietary recommendations into practical culinary solutions.
• Understanding the dietary needs of patients.
• Ability to adapt to changing dietary requirements and hospital protocols.