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• To provide a customer focused service to all patients, staff, and visitors
• Provide information on menu items to patients, staff and visitors so ensure that the allergen content of the meals is clearly communicated to the customers. 
• Participate, as appropriate, with staff involvement groups for all aspects of quality.
• Report any feedback from patients, staff and visitors regards meals or service to the supervisor or management 
• Must have thorough knowledge of customer service and experience of large-scale catering. 
• To undertake all Trust mandatory training courses and any other departmental training e.g., COSSH, HACCP, Allergen Training and Food Hygiene Level 2 training 
• Carry out all work procedures in accordance with the Food Safety Act and work within our Departmental HACCP procedure. 
• Ensure that you maintain due diligence records for evidence when carrying out checks for food temperatures and cleaning records that need to be recorded via the Monika system in line with HACCP Policy. 
• Cater for any hospitality or events in accordance with supervisory instruction.
• Have the ability to cope with increased workload at short notice and requests for out of hour’s service as required.
• Any change in shift patterns to suit the needs of the service may be required. 
• To carry out general and specialised cleaning tasks in main kitchen or front of house areas.
• Basic preparation of food and beverages as required.
• Take up the patient food trolley up to the ward and serve patients meals on occasion. 
• Manual work covering, Catering stores as required.
• Setting up of all pieces of equipment at the start of the working day e.g., coffee machines, toasting machine, grills and any other equipment located in the Front of House services. 
• Ensure good customer relations.
• Provide an excellent food and customer service to patients/staff/visitors in the Front Of House areas or on ward level
• Ensure that all standards of hygiene and cleanliness are adhered to at all times
• Ensure good practice is carried out to minimise waste
• Ensure faulty equipment is reported to supervisor or management.
• Maintain good housekeeping and stock rotation of all provisions within designated area. 
• To ensure that all equipment is used efficiently and to report any defects in equipment or machinery to a supervisor as soon as they occur. 
• Undertake cash handling duties on the tills in accordance with the cash handling procedures, and PCI requirements for use of Chip n Pin equipment.
• Ensure compliance with all Trust policies.
  
• Ensure compliance to all Trust Risk Management, Research Governance and Infection Control Policies and Procedures.
• Enter data as required for evidence via the Monika Task Minder system. 
• Follow strict cleaning schedules and record hot & cold food temperatures as required. 
• Ensure that Risk Assessments are adhered to for any new tasks, to prevent unnecessary risks.
• Liaise with management to continuously improve the service.
• Undertake annual Personal Development Reviews to enhance skill sets 
• Responsible for putting away deliveries as required and ensure stock control/rotation procedures are followed.
• To transport food provisions and hardware throughout the Trust on different trolleys
• Concentration is required when setting up and using machinery/cooking equipment, and to ensure that adequate safety precautions are taken when carrying out any tasks.
• Knife handling may be required for food preparation tasks.