Head chef Work, Jobs in Dunoon, Agb (with Salaries)

Head Chef
Moorpark Healthcare Limited —Kilbirnie
- £31,000 a year
- Full-time
- English
- Cleaning
- Budgeting
Quick apply
14h
Head Chef & Creative Lead
The Conic Group —Balmaha
- £40,000 a year
- Full-time
- Mentoring
- In-person
- Leadership
- Store discount
- Employee discount
Quick apply
Head/Sous Chef
Rendezvous Bar and Bistro —Ardrossan
- Full-time
- Hospitality
- Inventory control
- Supervising experience
- Employee discount
Quick apply
Head Chef
RAD Hotel Group —West Kilbride
- Full-time
- Management
- Inventory control
- Hotel
- Employee discount
Quick apply
7d
Head Chef
Marston's Pubs —Glasgow
- Up to £40,000 a year
Quick apply
8d
Head Chef
Tickled Trout —Milngavie
- Up to £36,000 a year
- Full-time
- Management
- Inventory control
- Sales
- Annual leave
- Employee discount
Quick apply
1d
Head Chef
Buchanan Lodge Care Home —Bearsden
- £15.18 an hour
- Full-time
- Inventory control
- Organisational skills
- Leadership
- Annual leave
Quick apply
1d
Chefs (All Levels)
cafe@the carrick —Johnstone
- £12.50 - £14.00 an hour
- Part-time
- Cooking
- Team management
- Cleaning
- Gym membership
Quick apply
1d
Chef all levels
@Lunch / @Tophskis —Glasgow
- From £13.50 an hour
- Part-time
- In-person
Quick apply
1d

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Head Chef & Creative Lead
The Conic Group —Balmaha
Develop seasonal specials, retail product lines, and signature dishes that showcase creativity and quality. The successful candidate will be equally comfortable…
£40,000 a year
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Head Chef

Moorpark Healthcare Limited
Kilbirnie

Quick apply

Job details

Full-time
£31,000 a year
14 hours ago

Qualifications

Nutrition
Supplier ordering
Sourcing
Kitchen staff training and mentoring
Stock ordering
Procurement
Food hygiene
English
Workplace hazardous materials information systems
Food temperature recording
Food safety and hygiene regulations
Nutrition
Menu planning
Level 2 Food Hygiene Certificate
Food waste reduction
FIFO
HACCP
Food safety record keeping
Meal preparation
Kitchen team management
Product rotation
Cleaning
Risk assessment
Food Hygiene Certificate
Budgeting
Kitchen inventory control
Level 3 Food Hygiene Certificate
Kitchen stock ordering
Stock rotation
COSHH compliance

Full job description

Purpose of the Post

The Chef will be responsible for the planning, preparation, and delivery of nutritious, balanced, and appetising meals for all residents and day programme participants at Moorpark House. Nutrition is a fundamental component of physical recovery from drug and alcohol dependency, and the Chef will ensure that food provision supports therapeutic outcomes, meets dietary needs, and upholds the highest standards of food hygiene and safety. The post holder will manage the kitchen operation, supervise the Kitchen Porter, and ensure full compliance with Food Standards Scotland requirements and the Care Inspectorate's environmental and wellbeing quality indicators.

Key Responsibilities

Menu Planning and Food Preparation

Plan, develop, and implement a rolling menu that provides nutritious, balanced, and varied meals meeting the dietary and caloric requirements of individuals in recovery from substance misuse, in accordance with NHS Scotland Eating for Health guidance.
Prepare and cook all meals, including breakfast, lunch, evening meal, and snacks, for residents and day programme attendees, accommodating therapeutic nutrition principles.
Accommodate and actively plan for all dietary requirements including medically prescribed diets, cultural and religious preferences, food allergies and intolerances, and personal preferences, maintaining a dietary information register.
Ensure allergen information is accurately recorded, clearly communicated, and compliant with the Food

Information Regulations 2014 (as applied in Scotland).

Source, order, and manage food supplies, maintaining good working relationships with approved suppliers and ensuring cost-effective procurement within agreed budgets.
Conduct regular stock checks, manage stock rotation (FIFO), and minimise food waste in accordance with environmental best practice.

Food Safety and Hygiene

Implement, maintain, and monitor a documented Hazard Analysis and Critical Control Points (HACCP) system in compliance with the Food Hygiene (Scotland) Regulations 2006 and Food Standards Scotland guidance.
Complete and maintain accurate food temperature logs, cleaning schedules, pest control records, and all other required food safety documentation
Ensure the kitchen is maintained to the highest standards of cleanliness, hygiene, and organisation at all times.
Ensure all food is stored, prepared, and served at safe temperatures, in accordance with HACCP principles.
Report maintenance defects affecting food safety to the Registered Manager promptly.
Ensure full compliance with the requirement to register the food business with the local authority Environmental Healthdepartment and cooperate fully with any Environmental Health inspections.
Supervise, support, and direct the Kitchen Porter in their duties, ensuring adherence to food hygiene, COSHH, and health and safety requirements.
Induct new kitchen staff and ensure all kitchen workers hold a minimum Level 2 Food Hygiene certificate before handling food unsupervised.
Maintain an organised, safe, and efficient kitchen operation, ensuring compliance with Health and Safety at Work etc. Act1974, COSHH Regulations 2002, and Manual Handling Operations Regulations 1992.
Conduct and record regular risk assessments for kitchen activities, including use of equipment, hot surfaces, sharp implements, and chemical cleaning agents.
Recognise and respect the importance of mealtimes as a therapeutic and social aspect of the recovery programme, providing a positive and dignified dining experience.
Engage appropriately with service users, maintaining professional boundaries and confidentiality at all times.
Report any safeguarding concerns or unusual service user behaviour to the clinical team immediately.
Contribute positively to the overall therapeutic environment and support the organisation's recovery-focused ethos.
Participate in Care Inspectorate inspections and self-evaluation processes as required, providing evidence of food safety compliance and menu standards.
Attend mandatory training including Adult Support and Protection Awareness, Food Hygiene refresher, COSHH, Manual Handling, Fire Safety, and First Aid.
Participate in supervisions and annual appraisal.
Maintain all statutory food safety records in a manner suitable for inspection at any time.

Pay: £31,000.00 per year

Application question(s):

Do not require sponsorship.

Experience:

Head Chef: 1 year (preferred)

Language:

English (preferred)

Work Location: In person

Quick apply

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