Regional Bank Chef – Beaconsfield & Surrounding Areas

About the role

As the Regional Bank Chef, you will support the daily operations of the culinary department, managing a team to provide nutritionally balanced, high‑quality meals for residents across Beaconsfield and surrounding homes. You will travel to various homes and ensure meals are delivered within budget and safety standards.

Key responsibilities

• Prepare nutritionally balanced menu plans for approval, taking special dietary needs into account and retaining records for inspection.
• Place food orders with approved suppliers, maintain stock levels and control, ensuring quality provisions within agreed budget limits.
• Supervise and direct kitchen staff and the Host team, demonstrating simple food preparation activities to unqualified staff.
• Apply the Avery Food Safety Management system and safe food handling principles to maintain the highest hygiene standards.

Required profile

• Minimum five years of culinary experience and experience managing a busy kitchen.
• Knowledge of health and safety, current food safety legislation, and COSHH.
• NVQ Level 3 in Food Production or equivalent, City & Guilds Catering qualifications, and IDDSI training for textured modified diets.
• Ability to work as part of a team and demonstrate leadership qualities.

Required skills

• Food Safety Management
• COSHH compliance
• NVQ Level 3 in Food Production
• City & Guilds Catering qualification
• IDDSI (texture‑modified diets)