Chef

About the Role

Pertemps Glasgow Contracts seeks a Chef to join its NHS hospital catering team in Dundee DD2 1UB. This full-time role pays £14.55 per hour, with shifts scheduled between 6:00 AM and 6:00 PM across four to five days weekly. Availability on Thursday and Friday is mandatory, with other days arranged flexibly around service demands. You will prepare, cook, and serve diverse dishes, including therapeutic dietary options, for patients, staff, and visitors. High-volume output requires strict adherence to food safety, hygiene, and cleanliness protocols. Prior kitchen experience, sound knowledge of dietary requirements, and the ability to work efficiently under pressure are essential for this position.

Job Title: Chef

Location: Dundee DD2 1UB

Pay Rate: £14.55 per hour

Hours/Shift Pattern: 4 - 5 days per week, shifts between approx. 6:00 AM - 6:00 PM

Working Days: Availability on Thursday and Friday is mandatory ; additional days are flexible based on service needs.

Role Context

Pertemps is currently recruiting for 2 x Chefs to join our agency team supporting one of our NHS hospital catering services. 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 upholding strict food safety, hygiene, and cleanliness standards.

Key Responsibilities

• Food 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: Timeously complete temperature logs, quality checks, and food safety documentation.
• 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 & Qualifications

• Experience: 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, strong organizational and communication skills, and good adaptability.