Caterer

C-Care is looking for a Caterer to join the team and be part of the food preparation and serving team for patients on locum, with 1 day off per week.

• Prepare, cook, and present meals to a high standard in line with hospital menus.

• Ensure food meets nutritional guidelines and prescribed dietary requirements (allergens, medical diets, cultural and texture-modified diets).

• Supervise food production across designated sections of the kitchen.

• Ensure correct portion control and consistent food quality.

• Support menu development and recipe standardization with the Head Chef.

• Ensure timely service for all meal periods.

• Act as second in command and deputize for the Head Chef when required.

• Allocate duties and supervise kitchen staff during shifts.

• Support training and mentoring junior kitchen staff.

• Promote effective communication and teamwork within the kitchen.

• Ensure smooth day-to-day kitchen operations.

• Ensure full compliance with HACCP principles and hospital food safety standards.

• Monitor and record temperature checks, delivery logs, and food safety documentation.

• Ensure allergen controls are followed at all times.

• Maintain high standards of personal hygiene, cleanliness, and infection control.

• Ensure cleaning schedules and deep-cleaning procedures are followed.

• Report and act on any food safety or hygiene concerns immediately.

• Assist with ordering, receiving, and correct storage of food supplies.

• Monitor stock levels and rotate stock using FIFO principles.

• Minimize food waste through careful planning and portion control.

• Support the Head Chef in meeting food cost targets.

• Report equipment issues or maintenance needs promptly.

• Ensure food quality and presentation meet hospital and patient expectations.

• Respond professionally to patient and staff feedback regarding meals.

• Assist in investigating complaints and implementing improvements.

• Work with catering and ward staff to improve the patient dining experience.

• Adhere to hospital policies, procedures, and catering standards.

• Support audits, inspections, and compliance checks.

• Ensure accurate completion of kitchen records and reports.

• Participate in training, appraisals, and team meetings.

• Always follow health and safety regulations.

• Ensure safe use of kitchen equipment.

• Maintain a professional, respectful, and compassionate approach in a healthcare environment.

• Always represent the catering department positively.

• Minimum 10 years or more’ hands-on experience as a Chef de Partie or in a related culinary role.

• Previous experience working in a hospital or healthcare catering environment is a strong advantage.

• Sound knowledge of food safety, hygiene, and HACCP procedures.

• Ability to understand and follow medical, allergen, and special dietary requirements.

• Basic computer skills (e.g., email, records, stock systems, temperature logs).

• Ability to read and write clearly for accurate documentation and communication.

• Sound of mind, reliable, and able to work calmly in a structured healthcare setting.

• Strong teamwork, leadership, and communication skills.

• Willingness to learn, develop, and be molded into a greater professional.

• Flexible, adaptable, and committed to continuous improvement.