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SalaryRoyal Marsden Hospital requires a full time Chef de Partie for catering department providing food for patients, staff and visitors. Experience in similar role essential.
Assisting in the safe production and monitoring of meals for all catering services. Ensure hygienic working practices are carried out and to monitor the standards set within the department on a day-to-day basis. Ensuring that food for staff, patients, visitors and functions is of the highest possible standard on the NHS Wards, PP Wards, Crèche (Sutton Only), Restaurants, Grill Bars, Chefs Theatre commensurate with financial constraints.
The Royal Marsden NHS Foundation Trust is a world-leading cancer centre. Our role is to offer our patients the best cancer care available anywhere in the world, and to continue to make a global contribution to finding better ways of diagnosing and treating cancer. We employ over 4,500 staff in a diverse range of careers including nursing, medical, science, radiography, pharmacy, occupational therapy, finance and administrative services. We have two hospitals – one in Chelsea, London, and one in Sutton, Surrey – as well as a Medical Daycare Unit in Kingston Hospital.
At The Royal Marsden, we deal with cancer every day, so we understand how valuable life is. When people entrust their lives to us, they have the right to demand the very best. That's why the pursuit of excellence lies at the heart of everything we do.
At the heart of the hospital is our dedicated team. We offer a stimulating and dynamic working environment, a wide range of staff benefits, learning and development opportunities and clear career pathways. There are opportunities to work flexibly across a range of areas and specialities and we welcome flexible working requests from point of hire to support employees work life balance. We are looking for employees who aspire to excellence, share our values and can play a crucial role in our on-going achievements.
For more information, please refer to the job description and person specification.
The preparation, presentation and service of food items for patients, crèche, staff and functions, using standardised recipes, to quality standards set by the management team the numbers determined by the
Catering Office and to a skill level determined by C&G 706 1 and 2 or NVQ Levels 1 and 2.HACCP L 3 and advance food hygiene L3 food safety.
Ensure that all food storage, preparation, and service of all foods meet the temperature guidelines stipulated in the Food Safety (Temperature Control) Act 1995 and to record all food temperatures.
Ensure all foods are prepared as close as possible to service times to a core temperature exceeding 75°C, using methods of batch cooking where suitable, and that any food cooked in advance is correctly Blast Chilled, stored at below 3°C and adequately reheated.
This advert closes on Monday 22 Jan 2024
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