Chef Perth And KinrossPay Rate: £14.55 per hour
Location: Perth and Kinross
Hours/Shift Pattern: 30 hours per week, across 4 shifts per week. Shifts will fall between approximately 6:00 AM – 5:30 PM.
Working Days: 4 shifts per week, including weekends, based on service requirements.
Assignment Length: Initially 12 week
About the RolePertemps is currently recruiting for a Chef to join our agency team supporting an hospital catering service.
In this role, you will be responsible for preparing, cooking, and serving a wide range of dishes, including therapeutic dietary options, for patients, staff, and visitors. You will work within a fast-paced environment, delivering high-volume catering while maintaining strict food safety, hygiene, and cleanliness standards.
Key ResponsibilitiesFood Preparation & Service: Cook and present meals following standard recipes and departmental nutrition guidelines.
Hygiene & Compliance: Maintain high food hygiene standards and comply strictly with HACCP, COSHH, and Manual Handling guidelines.
Record Keeping: Complete temperature logs, quality checks, and food safety documentation accurately and on time.
Safety & Equipment: Operate kitchen machinery safely, report equipment hazards, and maintain a “clean as you go” standard.
Stock & Supplies: Safely receive, check, store, and manage food stock and consumables economically.
Key Requirements & QualificationsExperience: 3 years of cooking experience, ideally including large-scale or high-volume catering.
Qualifications: SVQ Level 3, City & Guilds 706/1 & 706/2, or equivalent qualification.
Certifications: REHIS Elementary Food Hygiene Certificate or equivalent.
Knowledge: Sound understanding of HACCP, COSHH, Manual Handling, and Food Safety Management.
Key Skills: Ability to work efficiently under pressure to strict meal times, with strong organisational and communication skills and good adaptability.
How to ApplyIf you are a qualified Chef looking for a 12-week agency opportunity within an hospital catering environment, apply today by getting in touch with us!
Contact: (url removed)
