{"interviewQueryText":"What are some good interview questions in British English for the job description below?\n\n-------------------------------------------\n\nHead Chef with Greater Manchester Mental Health NHSFT in Manchester\n\n Pay Enhancements 30% additional for Evenings (8pm onwards) and Saturdays and 60% additional for Sundays and Bank holidays. 27 days annual leave plus bank holidays rising to 29 after 5 years and 33 days after 10 years Excellent pension Cycle to work scheme Salary sacrifice car scheme Wellbeing programme Blue Light Card Discounts We are delighted to offer this Head Chef role at our newly built state of the art Hospital in the North of Manchester. A chance to join our team in our exciting new project , which will be to provide a professional catering service, managing the production of food within the Food Services department at our new purpose built North View Hospital (North Manchester)To ensure that set standards, procedures, and processes to produce high-quality food are adhered too and comply with all internal and external food production regulations and legislation. Must be a creative chef with exacting standards who can lead their team by example and inspire their team to achieve new levels of satisfaction. Monitor and maintain consistent food standards and quality across all areas andduring all stages of production. Ensure that quality control measures and food safety systems are always achieved. You will have strong leadership qualities and detailed knowledge of health & safety. Experienced in creating fresh food menus and aware of new Trends affecting the industry and marketplace. You will possess exceptional culinary and presentation skills with a proven record of accomplishment in catering and or hospitality Prepare, cook, and present inpatient feeding and retail food offerings in line with expected departmental and nutritional standards. Ensure that all food is presented and served in line with Trust standards using innovative methods, presentation, and food service. To participate and provider input in the HACCP (Hazard Analysis and Critical Control Points) procedure in accordance with the Food Safety within the Trust's Catering Policy, to create and maintain correct use of records, upholding legislation. Ensuring that quality control measures and food safety systems are maintained at all times. To Take full accountability for the day-today running of the kitchen service. Actively participate in the ongoing management and development of menus. "}