About the Role
You will be responsible for preparing and serving meals for patients with complex needs following brain injury. Many service users may have swallowing difficulties, sensory changes, or specific dietary requirements, so attention to detail and a person-centred approach are essential.
Key Responsibilities
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Prepare, cook, and present nutritious meals for patients, staff, and visitors
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Follow modified diets (e.g. texture-modified, pureed, fortified, allergen-free)
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Work closely with nursing staff, speech & language therapists, and dietitians
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Maintain high standards of food hygiene, cleanliness, and safety
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Manage stock, food rotation, and waste efficiently
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Ensure all meals meet health, safety, and regulatory standards
Essential Requirements
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Previous experience as a chef or cook in healthcare, care, or catering
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Understanding of special diets and texture-modified foods
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Level 2 Food Hygiene (or equivalent)
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Ability to work in a sensitive healthcare environment
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Reliable, flexible, and team-oriented