Chef And

This role involves preparing, cooking, and serving a diverse range of meals, including therapeutic dietary options, for patients, staff, and visitors at a hospital catering service in Perth. As Chef Perth And Kinross, you will manage high-volume food production across four shifts weekly, totalling 30 hours, between approximately 6:00 AM and 5:30 PM, including weekends. The initial assignment lasts 12 weeks, paying £14.55 per hour.

You must uphold rigorous food safety, hygiene, and cleanliness protocols. Prior experience in a professional kitchen is essential, alongside strong organisational skills and the ability to work efficiently under pressure. This full-time position suits a reliable culinary professional seeking a structured, service-driven environment.

Chef Perth And Kinross Pay 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 Role Pertemps 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.

• 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:
  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.

• 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.

• Ability to work efficiently under pressure to strict meal times, with strong organisational and communication skills and good adaptability.