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Early Years Chef – 11.30am – 2.30pm

Reference number: SW-009767
  • Salary: £11.10 - £12.51
  • Job Type: Jobs
  • Employer: London Early Years Foundation
  • Location: Peckham SE15

Early Years Chef
1) Scope of the role:

To plan and prepare nutritionally well balanced meals for children and staff of the
nursery, always following the LEYF ‘Healthy Eating’ and ‘Allergy’ Policies,
To undertake general housekeeping duties of the nursery and assist in maintaining a safe and healthy environment.
To protect and promote the safeguarding and welfare of the children.

2) Main Duties and Responsibilities

  • To prepare nutritionally well balanced, and attractively presented meals
    (Breakfast, Lunch, Healthy snacks and Tea) through the day. Ensuring all
    dietary requirements are met.
  • To maintain high standards of hygiene and safety in the nursery and especially the kitchen (Temperature and cleaning charts are filled in daily).
  • To maintain high standards of personal hygiene and safety (wearing the correct PPE, protecting you and the food)
  • To work within the LEYF ‘Healthy Eating’ and ‘Allergy’ Policies.
  • To shop, order and arrange for delivery of food.
  • To store food in accordance with Health and Safety Legislation, Requirements and Guidance.
  • To maintain a stock record of food and cooking supplies.
  • To clear away, and clean up after all meals – wash up, loading and unloading of the dishwasher as necessary within the nursery requirements/routine.
  • To take responsibility to ensure that all kitchen laundry is done
  • To maintain the safety of kitchen equipment and appliances, reporting any faults to the management team.
  • To actively promote the Equal Opportunities Policy within all aspects of the post
  • To take responsibility for the implementation of the Health and Safety Policy within their role.
  • To receive supervision and trainings.
  • To act as a reliable team member; participate and work well with the nursery team, and attend meetings and LEYF events as requested by the nursery manager
  • To share feedback from chef’s meetings with the nursery team
  • To work flexibly (in relation to time, new ideas and helping other team members).
  • To proposed and undertake supervised cooking activities with the children in the nursery. Acting has an ambassador for the ‘Stay Fit and Healthy’ part of the LEYF Pedagogy.
  • To undertake any other tasks, as requested by the management team, which are necessary for the smooth running of the nursery and the welfare of the children in its care.

3) Shared Duties and Responsibilities

  • To do the weekly shopping, planning any meal changes the nursery management when required – Problems with food deliveries, nursery themed events or nursery team with regards to ‘Children’s Choice’
  • To continue to be aware of any changes to the dietary requirements of the children, updating allergy charts when necessary – with new children’s photos, allergies and treatments.
  • To be alert to issues of safeguarding and child protection, ensuring that the welfare and safety of children attending the nursery is promoted and safeguarded and to report any child protect concerns to the nursery safeguarding officer.

4) Key Relationships
• Suppliers
• Nursery Leadership team
• Children
• Parents/Carers
• Peers

5) Major Decision in Role
• To prepare all meals to a high standard following the LEYF ‘Healthy Eating’ and ‘Allergy’ Policies, ensuring all dietary requirements are met.
• To ensure all food orders (or are available with any necessary paperwork/passwords) are placed before any annual leave.
• To ensure all paperwork is up to date and the kitchen folder is accessible for agency cover, with spare copies of all kitchen checks to be completed, again before any annual leave.
• To maintain high standards of health and safety in the kitchen, with expectations of a 5*rating.

6) Financial Budgetary Approval

• To have a good understanding of budgets, and to be able to shop within it.
• To receipt all monies spent on food, and any necessary kitchen equipment and cleaning materials.

7) Change Management

• To be able to alter menu when necessary within the nutritional guidelines – suitable alternatives to reflect the religious or allergy requirements of the nursery setting.
• To be aware of the food standards and impart knowledge to the nursery team.
• To contribute and or feedback on menu

Person Specification:
Competencies and Experience Essential/Desirable Qualifications & Training
City & Guilds level 2 in catering, or equivalent
City & Guilds level 3 in catering, or equivalent.
Desirable: Basic Food Hygiene Certificate.

  • Essential – Intermediate Food Hygiene Certificate.
  • Desirable – Nutrition Qualification.
  • Desirable – Allergy Awareness Qualification.
  • Desirable – Experience/ Knowledge/ Skills – Preparing/cooking food in a child care setting
  • Desirable: Good hygiene practices.
  • Essential: Ability to assess all stages of the food preparation process in accordance with HACCP.
  • Essential: Store, prepare and cook food in accordance with Health and Safety
  • Essential: Children’s dietary requirements (Understand the importance of following the guidelines within the Healthy eating and Allergy Policies).
  • Essential: Working effectively as part of a team.
  • Essential: Work effectively on own initiative.
  • Essential: Manage own time, plan ahead and work effectively under pressure.
    Essential: Place orders on-line or by telephone, and deal with any issues arising from.
  • Essential: Work within the budget.
  • Essential: Keep neat and accurate records of purchases and money spent.
  • Essential: Keep all kitchen paperwork up to date, neat and organized (all temperature, probe, delivery checks, and cleaning records).
  • Essential: Keep all recipes neat and organized, and up dated.
  • Essential: Follow oral and written instructions from nursery management team.

For further information, please contact:

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Date posted: 16/05/2022

Originally found on: Direct Employer

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