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Job Location | Bingley |
Education | Not Mentioned |
Salary | Competitive salary |
Industry | Not Mentioned |
Functional Area | Not Mentioned |
Job Type | Permanent , full-time |
Job DescriptionChefLocation: Yorkshire Clinic, BingleyHours: 37.5-40 hours per week, Full-timeSalary: Negotiable dependent on experience Summary:The Yorkshire Clinic is one of West Yorkshires leading private hospitals set in three acres of woodland in the grounds of Cottingley Hall near Bingley. The hospital opened in 1982 and currently has 57 bedrooms including one twin-bedded room all with en-suitefacilities.By investing in advanced medical technology, the hospital offers a wide range of treatments and services. The four fully equipped theatres, all with ultra clean air technology, are particularly suitable for orthopaedic procedures, such as arthroscopy, hipand knee replacement.The Role:An exciting opportunity for a qualified Chef has arisen at The Yorkshire Clinic.As Chef, you will be working alongside our Head Chef, and long established team, below are the key responsibilities for the roleMenu Planning and Development: Play a pivotal role in creating menus, selecting ingredients, and developing new dishes. They consider factors such as taste, presentation, dietary restrictions, and seasonal availability to design a well-rounded menu.Food Preparation and Cooking: Skilled in various cooking techniques and are responsible for preparing and cooking food to the highest standards. This includes butchering, baking, grilling, sautéing, and plating dishes with precision and creativity.Quality Control: Ensure that all dishes meet the established standards of taste, presentation, and quality. They monitor the cooking process, taste and adjust seasoning, and inspect the final dishes before they are served.Kitchen Management: Assist the head chef with overseeing the day-to-day operations of the kitchen. This involves organizing and coordinating workflow, supervising kitchen staff, and ensuring that all tasks are completed efficiently and on time.Staff Training and Development: Help mentor and train junior chefs and kitchen staff. They teach cooking techniques, share culinary knowledge, and provide guidance to ensure consistent quality and skill development within the team.Inventory Management: Assisting the head chef in managing inventory and ensuring an adequate supply of ingredients. This includes monitoring stock levels, ordering ingredients, and maintaining proper storage and rotation of perishable items.Health and Safety Compliance: Assist the head chef in enforcing strict hygiene and safety standards in the kitchen. They ensure proper food handling, sanitation, and adherence to health regulations to maintain a safe and clean working environment.Collaboration and Communication: Effective communication and collaboration with Head chef, kitchen staff, Hostess are essential. To be able to have a personable approach and engage with patients.Candidates must have certificates in Food Hygiene and Safety as well as NVQ up to Level 2 in Catering and Hospitality.Benefits: