Chef/Cook - Pertemps Scotland : Job Details

Chef/CookHours: 37.5 hours per week; 10.00am - 18.00pm 5 days out of 7Location: DundeePay rate: £13.02 per hourDuration: Temporary for 3 monthsPertemps are recruiting on behalf of our well-known Public Sector client for a Chef/Cook on a temporary contract starting as soon as possible.Main Duties:

• Ensure that agreed standards of food hygiene, service and cleanliness are met and maintained in all areas through stringent monitoring and recording
• Maintain accurate and appropriate records in line with organisational and departmental requirements
• Report and record equipment faults or hazards to Head/Asst Head Cooks, Managers, Estates Dept
• Preparation, cooking and service of a wide range of dishes, for patients, staff, visitors and functions
• Ensuring standard recipes are followed to meet the food, fluid and nutritional guidelines
• Monitor food being served to patients, customers and functions for quality, quantity and presentation and that it meets orders/requests
• Ensure and maintain compliance with organisation's Policies/Procedures (e.g.) Hazard Analysis and Critical Control Points (HACCP), Control Of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling
• Ensure safety requirements are met by the appropriate use of materials and protective clothing to efficiently and safely complete their duties
• Checking, receipting, safe storage and allocation of supplies and consumables in the most economical way
• Maintain through example, high standards of personal and general food hygiene and cleanliness within the kitchen and associated areas
• Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image

Key Skills and Experience:

• Knowledge of a Food Safety & Hygiene Management
• Knowledge of COSHH, HACCP & Manual Handling
• Health & Safety Management
• Working within budgets
• 3 years experience cooking - previous experience with large scale catering is preferred
• 7061/2, SVQ Level 3 or equivalent qualification
• Elementary Food Hygiene
• Ability to follow instruction & work within departmental procedures/guidelines
• Use of a various types of catering equipment
• Good communication and organisational skills
• Flexibility in working patterns

To be considered for this role, please apply online now with your up to date CV.