Trainee Chef

Job summary

Trainee Chef
£14.82 per hour plus company benefits
Full Time Hours

A Top 20 Care Home Group 2025!

Awarded ‘One of the UK’s Best Companies to Work For’

Rivermede Court, based in Egham, Surrey, is an 80 bedded residential care home that provides the most luxurious surroundings and the very best in care and support.

We have an exciting opportunity for an experienced Kitchen Assistant/Cook who wishes to progress to be a Trainee Chef under the mentorship and training of our Head Chef. 

Working alongside our head chef and the kitchen team, you will provide a high quality catering and dining experience to all our residents, guests and visitors. 

We are looking for someone who has enrolled on a NVQ Level 2 in Food Preparation and Cooking or will be willing to do so. You will need to have gained experience in a kitchen environment and can demonstrate some key cookery skills and knowledge. You will have the opportunity to attend food preparation workshops to support your training. 

We are looking for someone who is reliable, a hard worker and can demonstrate a compassionate nature to our residents. 

Main Responsibilities

1. Follow a 4-week Rota, developed by the head chef.
2. Assist with the quarterly review of menus, in line with seasonal changes.
3. Prepare, cook and present meals attractively. The majority of the menu will be home cooked with minimal use of convenience foods. This will include home baked biscuits and cakes provided daily.
4. Modified meals and snacks will be provided in line with operational procedures.
5. Provide a breakfast service to our residents in line with their requests.
6. Serve food to residents in dining areas at lunch and supper times ensuring a rotation of catering staff between communities of the care facility.
7. Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens.
8. Understand how to order all catering supplies through nominated suppliers, managing budgets accordingly.
9. Learn how to prepare food.
10. Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. 

Person Specification

1. Ability to organise and prioritise workload and work under pressure
2. Energetic, passionate and proactive attitude
3. Awareness of COSHH and CQC regulations
4. Effective management and leadership skills
5. Good communication skills with open and collaborative working
6. The ability to work well within the team