Chef Work, Jobs in Porth, (with Salaries)

Day Hospice Chef
St David's Hospice Care —Newport
- £12.82 - £13.33 an hour
- Part-time
- Inventory control
- Computer literacy
- Recruiting
Quick apply
8d
Chef
EMANUELA'S RESTAURANT —Cardiff
- £12.71 - £14.00 an hour
- Part-time
- Hospitality
- Inventory control
- Supervising experience
- Store discount
- Employee discount
Quick apply
7h
Kitchen Cook/Chef
Tuk Tuk - Thai Kitchen & Bar —Cardiff
- £12.71 - £13.50 an hour
- Part-time
- Hospitality
- English
- In-person
- Store discount
- Employee discount
Quick apply
Food and Beverage - Sous Chef - Q02
Parkdean Resorts —Porthcawl
- £36,733 a year
- Weekend availability
- Management
- Cooking
- Recruiting
- Store discount
- Employee assistance programme
Quick apply
6d
Chef
Castell Mynach —Llantrisant
- Full-time
- Cooking
- Annual leave
- Employee discount
Quick apply
7d
Pizzaiolo Chef
Cicchetti —Cardiff
- Up to £35,000 a year
- Full-time
- Culinary experience
- Cooking
- In-person
- Language training provided
Quick apply
Chef
haystack cafe —Cardiff
- £13 an hour
- Part-time
- In-person
- Café
- Employee discount
Quick apply
1d
Chef
Baffle Haus —Pontypool
- £13 - £15 an hour
- Temporary
- In-person
- Kitchen experience
- Free parking
- Store discount
Quick apply
Head Chef/Kitchen Manager
Rock and Scallop —Newport
- £12.71 - £19.17 an hour
- Full-time
- Hospitality
- Inventory control
- Cooking
Quick apply
8h
Head Chef
Goose on the Loose —Penarth
- £38,000 - £43,000 a year
- Full-time
- Organisational skills
- In-person
- Restaurant
- Employee discount
Quick apply
4h
Chef Cook
The royal oak —Brecon
- £16 - £18 an hour
- Part-time
- Hospitality
- Supervising experience
- In-person
Quick apply
Chef
Hotel Indigo Cardiff —Cardiff
- £12.71 - £12.91 an hour
- Part-time
- Hotel
- Cleaning
- Restaurant
- Employee assistance programme
- Employee discount
Quick apply
11d
Sous Chef
Grofield inn —Abergavenny
- Up to £18 an hour
- Part-time
- Hospitality
- In-person
- Employee discount
Quick apply
3d
Prep Chef
JRC Global Buffet Croydon —Cardiff
- From £14 an hour
- Full-time
- Quality control
- Cleaning
- In-person
- Employee discount
Quick apply
1d
Head Chef
Aramark —Bridgend
- £17.29 an hour
- Weekend availability
- Hospitality
- Management
- Mentoring
- Employee discount
13d
Commis Chef/Chef de Partie
Manor Parc Hotel Ltd —Thornhill
- Up to £14 an hour
- Full-time
- Hotel
- In-person
- Free parking
Quick apply
5d
Full Time Trainee Chef
Morris of Usk Garden Centre —Usk
- Weekend availability
- In-person
- Employee discount
Quick apply
1d
Chef
Goose and Cuckoo Ltd —Abergavenny
- £14.00 - £19.88 an hour
- Full-time
- Hospitality
- Inventory control
- Supervising experience
- Free parking
- Employee discount
Quick apply
2d
Senior Sous Chef
Goose and Cuckoo Ltd —Abergavenny
- Up to £38,000 a year
- Full-time
- Inventory control
- Cooking
- Kitchen experience
- Free parking
- Employee discount
Quick apply
Hotel Kitchen Team Leader
Premier Inn —Bridgend
- Up to £14.31 an hour
- Full-time
- Inventory control
- Hotel
- Team management
- Employee discount
Quick apply

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Day Hospice Chef

St David's Hospice Care -
Newport

Quick apply

Job details

Part-time
£12.82 - £13.33 an hour
8 days ago

Benefits

Company pension
On-site parking

Qualifications

Nutrition
Supplier ordering
Inventory control
Café experience
Hospice experience
Stock ordering
Labelling
Computer literacy
Food hygiene
Catering
Microsoft Office Suite
Food temperature recording
Food safety and hygiene regulations
Menu planning
Budget planning
Food safety record keeping
Meal preparation
Kitchen team management
Recruiting
Organisational skills
Product rotation
Cleaning
Computer skills
Food Hygiene Certificate
Cleaning kitchen equipment
Kitchen inventory control
Stock replenishment
Chef experience
Kitchen stock ordering
Stock coordination
Delegation
Professional kitchen experience
Rota coordination

Full job description

Salary - Dependant on experience

Hours- Monday to Thursday 30 hours per week

To provide all catering requirements and be responsible for ensuring that all standards are maintained in line with current legislation and guidance.

Key Areas of Responsibility:

Day Hospice

· To plan, prepare and produce well cooked, nutritional, and balanced meals for all day hospice patients in line with budget constraints.

To ensure that patients with special dietary needs are catered for, liaising with Day Hospice staff for input on allergies and specific requirements.

· Where required, cook and prepare specialist meals for patients who have difficulties with eating or swallowing, or portion-controlled diets.

· To take and collate orders from patients and to communicate the available menu options.

· To delegate work to the appropriate staff whilst ensuring that appropriate training and supervision is adhered to

· To order goods on a weekly basis according to the needs of the menu and patients

Inpatient Café

. Oversee the management of the café to ensure staffing and standards are maintained.

· Recruiting and training staff and volunteers to run the café.

· Organise weekly rotas and ensure holiday and absences are approved and recorded.

· Ensure stock is ordered regularly and labelled clearly for allergen and dietary requirements.

· Ensure daily cash and banking completed accurately and recorded correctly.

Stock control, food storage and hygiene

· To ensure that deliveries are accounted for, checked and accurate.

· Ensure that all provisions are stored safely to avoid contamination and deterioration of produce.

· Exercise strict stock control and rotation

· Monitor the use of kitchen equipment, planning for future needs, replacing where necessary, and reporting all defects for repair or replacement.

· To check and ensure that all crockery, cutlery, glass, and cooking equipment is clean and maintained.

· To ensure that the kitchen area, including work surfaces and sinks, are always clean to reach all Food Hygiene and Health and Safety Standards

· To carry out daily checks and records of refrigerator and freezer temperatures

· Ensure that all meat and poultry temperatures are recorded prior to serving.

· Ensure that the legal required standard of hygiene is always maintained.

· Be adhere to and be fully compliant with Health, Safety and Food Hygiene Legislation at all times

· To prepare for catering functions as required

Additional Duties

All job descriptions are subject to review. Job holders are expected to be flexible and be prepared to carry out any similar or related duties which do not fall within the work outlined. Any review will be undertaken by the line manager, in consultation with the post holder.

Other Information

Unsociable Hours: There may be an occasional need for unsociable hours, e.g. attendance at fundraising events meetings and conferences. Time in lieu will be given in respect of this.

Health and Safety: To ensure that the agreed procedures are carried out, be aware of the responsibilities placed on employees under the Health and Safety at Work Act, to maintain a safe environment for employees and visitors.

Data Protection: If you are required to do so, any processing or use of information pertaining to staff, patients and/or clients must be held in a fair and lawful way. Data should only be held for specific registered purposes and for the minimum period. It must not be disclosed in any way incompatible with such purposes.

Equal Opportunities: It is the aim of St. David’s Hospice Care to ensure that no job applicant or employee receives less favourable treatment on the grounds of sex, race, colour, nationality, or ethnic origins, or is placed at a disadvantage by conditions or requirements which cannot be shown to be justifiable. To this end, St David’s Hospice Care has an Equal Opportunities Policy, and it is for each employee to contribute to its success.

No Smoking Policy: St David’s Hospice Care Hospice Care operates a No Smoking policy.

Conditions of Service: In accordance with St. David’s Hospice Care Employment Manual.

Pension Scheme: An auto-enrolment Pension Scheme is in place, subject to you meeting the eligibility criteria. Staff may also prefer to make their own arrangements.

Confidentiality: All information concerning patients/clients and staff must be always treated as strictly confidential.

* This job description is not exhaustive and is subject to change as indicated by the needs of St David’s Hospice Care

PERSON SPECIFICATION

Essential:

A recognised catering and industry qualification, e.g. Diploma in Catering, and food hygiene certificate or City and Guilds in Catering
A high level of experience as a chef in a busy environment
Experience and evidence of menu planning, preparing food and catering for special dietary needs
Excellent standards in food preparation and presentation
Experience and evidence of the ability to meet food and hygiene requirements
Evidence of the ability to manage financial budgets, stock and portion controls
Excellent planning and organisational skills
Computer literate with the ability to use all Microsoft packages
Flexible in approach
The ability to work independently and as part of a team with minimum supervision
Ability to remain calm under pressure
Experience of working in the same or similar type environment

Desirable:

Advanced food hygiene certificate

Catering and experience in health care setting
Experience in the voluntary sector

Pay: £12.82-£13.33 per hour

Benefits:

Company pension
On-site parking

Work Location: In person

Quick apply

Refine Your Search

chef jobs in porth,

Day Hospice Chef

Chef

Kitchen Cook/Chef

Food and Beverage - Sous Chef - Q02

Chef

Pizzaiolo Chef

Chef

Chef

Head Chef/Kitchen Manager

Head Chef

Chef Cook

Chef

Sous Chef

Prep Chef

Head Chef

Commis Chef/Chef de Partie

Full Time Trainee Chef

Chef

Senior Sous Chef

Hotel Kitchen Team Leader

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