Chef
Job description
Original text imported from Reed
Helping others improve and turn their lives around – there’s no better feeling. It’s what we do for thousands of people at more than 150 sites across the UK. Be a part of it.
We are looking for an outstanding Chef who’s passionate about food and wants to make a difference.
You’ll be working 40 hours a week at The Daley Care Centre, creating an excellent experience for the people in our care.
The Daley Care Centre is a specialist Neurological Complex Care service in Sheffield, dedicated to supporting individuals with high nursing needs, Acquired Brain Injury (ABI) and complex neurological conditions.
Our dedicated team of registered nurses, support workers, and in-house therapists work together to deliver comprehensive care and support with measurable outcomes.
Your Day-to-Day...
• Prepare, cook & serve nutritional, balanced and appetising meals for patients, staff & visitors
• Liaise with nursing colleagues to meet patients’ nutritional & dietary needs
• Ensure the cleanliness of the kitchen, service areas & dining room
• Supervise kitchen staff when deputising for the Head Chef
• Maintain personal hygiene to comply with Cygnet standards and food hygiene regulations
• Handle, maintain & store kitchen equipment in accordance with Cygnet procedures
• Use chemicals in line with Control of Substances Hazardous to Health (COSHH) regulations.
You are...
• A skilled chef, preferably with experience in the care sector
• The holder of a basic food hygiene certificate, with good personal hygiene standards
•
Polite & professional, with a positive attitude to internal & external quests at all times
• An excellent communicator able to liaise with people at all levels
• Able to work on your own initiative, as part of a team & under supervision
Why Cygnet? We’ll offer you…
• £13.70 Per Hour
• Strong career progression opportunities
• Expert supervision & support
• Employee referral scheme
• Pension scheme
• Cycle to work scheme & employee discount saving
Please note: successful candidates will be required to undergo an enhanced DBS check.
What next?
If you care about making a difference – we want to talk to you.
Click the button to apply
Key skills
AI-extracted from the job advert
Application advice
5 AI-generated recommendations to maximise your chances.
⭐ Highlight your food hygiene certificate prominently in your skills section — the advert lists it as a required qualification.
📊 Quantify your catering experience: e.g. 'Prepared and served meals for 60+ residents daily across a 40-bed care facility'.
🏥 Emphasise any care sector or healthcare catering experience, as the advert specifically notes a preference for candidates with this background.
🧪 Reference your COSHH knowledge explicitly on your CV — the advert calls it out as a day-to-day requirement.
🎯 Mention any experience liaising with nursing or clinical staff around dietary needs, as this is a key duty at The Daley Care Centre.
Suggested CV bullets
3 bullets our AI drafted for this specific advert, mirroring its ATS keywords.
Add these 3 bullets under your most recent experience:
- •Prepared and served nutritionally balanced meals for 55 patients daily in a 40-bed care facility, consistently meeting individual dietary plans set by nursing staff.
- •Maintained a 5-star food hygiene rating across 3 consecutive Environmental Health inspections by implementing daily COSHH-compliant cleaning schedules and staff hygiene briefings.
- •Deputised for Head Chef across 12 weekend shifts, supervising a 4-person kitchen team and reducing meal service delays by 20% through revised prep scheduling.
Free to copy — tailoring requires a 30-sec CV upload.
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Letter preview — tailored to Cygnet Healthcare
Dear Hiring Manager,
Cygnet Healthcare's Chef role at The Daley Care Centre in Sheffield stands out to me precisely because it combines professional kitchen skills with meaningful patient care. Having worked in catering environments where nutritional accuracy and food hygiene compliance are non-negotiable, I am confident in my ability to prepare balanced, appetising meals that meet the complex dietary needs of patients with neurological conditions. My food hygiene certificate and hands-on experience with COSHH procedures underpin everything I do in the kitchen.
My background in catering has equipped me with the skills to manage busy kitchen services, maintain rigorous hygiene standards, and liaise effectively with clinical colleagues to ensure every meal supports patient wellbeing. I have experience supervising kitchen staff during peak service periods and adapting menus at short notice to accommodate specialist dietary requirements.
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Interview questions
10 questions generated from this advert.
Technical
- ›How do you ensure meals meet the specific nutritional and dietary requirements of patients with complex neurological conditions?
- ›Walk us through your process for maintaining kitchen hygiene to food safety standards during a busy service.
- ›How do you apply COSHH regulations when handling cleaning chemicals in a kitchen environment?
- ›What steps do you take when deputising for a Head Chef to ensure kitchen operations run smoothly?
- ›How do you adapt menus or meal preparation for patients with swallowing difficulties or specialist dietary needs?
Behavioural
- ›Tell me about a time you had to adapt a menu at short notice to meet a patient's or resident's dietary requirement.
- ›Describe a situation where you had to supervise kitchen staff and resolve a conflict or performance issue.
- ›Give an example of when you identified a food hygiene risk and the steps you took to address it.
- ›Tell me about a time you worked closely with clinical or nursing colleagues to improve a patient's nutrition.
- ›Describe a situation where you had to manage a busy service with limited resources — how did you prioritise?
STAR answer examples
Model answers using the Situation-Task-Action-Result framework. Adapt to your own experience.
Tell me about a time you had to adapt a menu at short notice to meet a patient's or resident's dietary requirement.
Give an example of when you identified a food hygiene risk and the steps you took to address it.