Someone’s CV says “qualified chef, 10 years experience.” The agency says they’re available right now. They can be in your kitchen in two hours.
But are they right for your care home?
Vetting matters. Here’s what to check before someone steps into your kitchen.
Why Vetting Matters in a Care Home
A care home kitchen isn’t a restaurant. The chef you book has residents depending on them — some with dysphagia, some with allergies, some with cultural or religious dietary needs.
If they’re not properly vetted, you risk:
- Residents getting the wrong meal
- IDDSI compliance failures
- CQC questions about your staff checks
- Food safety incidents
- Allegations without anyone having a paper trail
Vetting protects residents. It protects you. And it protects your home.
What to Check Before the Chef Arrives
Run through this list before confirming cover:
1. DBS Check
Non-negotiable. Anyone working in a care home needs an enhanced DBS certificate.
Ask to see the certificate before they start. Check the date — DBS certificates are usually valid for three years. A five-year-old DBS isn’t acceptable.
Don’t take the agency’s word for it. Don’t accept “we’ll send it later.” See it.
2. Right to Work
You need to verify they have the legal right to work in the UK. Most relief chefs and agencies provide this documentation upfront.
If they can’t or won’t show it, don’t book them.
3. Food Hygiene Certificate
Level 2 Food Hygiene is the minimum for kitchen work. Level 3 is preferred for chefs.
Ask for the certificate number and the awarding body. You can verify most certificates online through the awarding body’s register.
4. Care Home Experience
Ask directly: “How many care home kitchens have you worked in?”
Restaurant chefs are skilled — but care home catering is different. Slower pace, different portions, dietary requirements you won’t find on a hotel menu. Care experience isn’t optional.
If they say “this will be my first care home,” ask yourself if you want them to learn on your residents.
5. IDDSI Awareness
Ask: “What’s your experience with IDDSI texture-modified diets?”
You want specific answers:
- Familiarity with IDDSI levels (0–7)
- How they test food at each level
- Presentation techniques for modified diets
- Where they’ve received training
If the answer is “I’m sure I can figure it out,” they’re not the right person.
6. References
Ask for two recent references. From care homes. From managers who worked with them directly.
If the agency says “references are available on request,” ask for them now. Phone references are better than written ones — you can ask follow-up questions.
7. Reliability Check
Ask about punctuality and reliability. How have they handled shift changes at short notice? Have they ever failed to arrive?
Reliability is everything in care. A chef who doesn’t turn up puts your residents and your team at risk.
What to Do on the Day
Vetting doesn’t end when they arrive. Here’s what to do when they get there:
Brief them properly
Take 10 minutes at the start of the shift to brief them:
- Number of residents and any specific dietary requirements
- Which meals are expected today
- Your kitchen layout and equipment
- Where to find IDDSI resources if they need them
- Who to ask if they have questions
Even experienced chefs need this. Especially in a care home, where every home runs slightly differently.
Check their DBS again on arrival
Yes, you checked before. Check again when they arrive. Photo ID and DBS certificate side by side. Two minutes of your time, peace of mind for the shift.
Watch how they work
Not in a heavy-handed way. Just keep an eye on:
- Food safety practices (handwashing, temperature checks, cross-contamination)
- How they handle dietary requirements
- How they communicate with your team
- Whether they’re following your kitchen’s normal processes
Most chefs will be fine. The few who aren’t stand out quickly.
Note what worked
If the chef was good, write their name down. Keep a small database of vetted chefs you’ve used. Next time you need cover, you won’t start from zero.
When to Say No
Sometimes you need to turn someone away, even if they’re already on the way. These are red flags:
- No DBS certificate, or one that’s expired
- No right to work documentation
- No food hygiene certificate
- Cannot answer IDDSI questions
- No care home experience and isn’t willing to be briefed
- References can’t be verified
- Anything in their background that doesn’t sit right with you
If you say no and it leaves you short-staffed, deal with that. It’s better than putting residents at risk.
Frequently Asked Questions
Can I trust an agency to vet chefs?
Most reputable agencies do vet their staff. But don’t take their word for it. Always verify DBS, food hygiene certificates, and references yourself. The agency has the paperwork — but you’re the one responsible for your residents.
How quickly should I expect to see a DBS certificate?
Before the shift starts. If a chef can’t produce their DBS certificate in advance, that’s a red flag. Reputable chefs and agencies always have these ready.
What if a chef has a criminal conviction?
It depends on the conviction. Some convictions disqualify people from care work automatically. Others don’t. You’re entitled to ask about convictions relevant to working with vulnerable adults. If in doubt, check with CQC guidance or your local authority.
Is IDDSI training essential?
Yes. Anyone working in a care home kitchen should have at least basic IDDSI training. Most care catering services and specialist relief chefs have this. Generic agency chefs may not. Always ask.
Need Pre-Vetted Care Chefs?
KitchenFlow vets every chef and kitchen assistant before they’re placed. DBS-checked, food hygiene certified, IDDSI-trained, care catering experience verified.
You don’t have to start vetting from scratch every time you need cover.
Book cover through KitchenFlow →
Or download the Emergency Chef Cover Checklist for a one-page guide to vetting temporary kitchen staff.
