HealthJobsUK

Detailed job description and main responsibilities

• Responsible for promoting a positive work culture.

• Responsible for maintaining own core competences and CPD register along with supporting department wide training and development needs.

Food Control:

• Receive and document the receipt of food deliveries – ensuring that good food hygiene practices and procedures are followed, i.e. recording of temperatures
• Record temperatures for refrigerators and freezers
• Undertake audits relevant to role

Kitchen Duties:

• Account for materials used and to account for the return of equipment borrowed
• Remove waste stuff from the kitchen area
• Wash up and to operate the dishwashing machine as required
• Prepare the food service areas at the beginning of the day and clear down areas after food service
• Maintain high levels of cleanliness and hygiene in the kitchen, food preparation areas and Bistro areas

Food Preparation:

• Assist in preparing, cooking and dispatch dishes according to a planned menu, using standardised recipes and cooking at the prescribed times
• Assist in preparation and cooking of imaginative, healthy, cost effective staff and hospitality menus
• Assist with preparing, cooking and service of food associated with special diets and special functions
• Ensure a good standard of quality and quantity control in the preparation of meals
• Use physical skills obtained through practice to prepare and cook food

Food Service:

• Serve meals to service users/customers and staff – in line with current procedures; this may include portion control and charging correct prices for items
• Stock and clean vendors as required
• Transport food stuffs around the site as required
• Take payment for food if applicable – for example public restaurants
• Ensure that dining areas/restaurants/wards are set, prepared and clean ready for the beginning of food service
• Assist in the service and presentation of food in the dining areas and patient service as required
• Exercise good portion control

Policies and Procedures:

• Knowledge of catering, food hygiene, HACCP and food allergen procedures as required (in line with job role)
• Report items of food stuff considered to be unsuitable for use to a senior hotel support worker or supervisor
• Ensure required documentation of completed, temperature controls, patient numbers, waste forms, following all NHS policies
• Responsible for practicing good food hygiene in regard to all aspects of the working of a catering department and including the maintenance of a good standard of personal hygiene

Other:

• Assist the supervisor on a day to day basis
• Assist in the induction and training of other employees
• Comment on departmental policies and procedures
• Work in catering team, assisting with training and guidance as required
• Complete own timesheets
• Assist with quality assurance spot checks
• Ensure at the end of each day/week that all required records are up to date, i.e. water flushing, temperature charts, cleaning schedules and forward to supervisor as required
• Respond to tasks that may arise in an emergency and times of staff shortage
• Flexible working within a team
• Take a personal duty of care for all equipment that is used on a day to day basis as part of the role
• Report any misuse of, or faulty equipment to the appropriate person

 Systems and equipment (non-exhaustive):

• Judgement will need to be exercised on efficient use of the catering equipment, trolleys, etc.

 Decisions and judgements:

• The post holder does not have any responsibility for staff
• The post holder will be guided by standard operating procedures and operate within health hygiene, food preparation and cooking procedures
• The post holder will work within established procedures/practices with supervision available for reference
• The post holder will follow policies in own role and may be required to comment, but has no responsibility for service development

 Communication and relationships:

• Provide information and advice to new starters, apprentices, trainees, work colleagues, managers, contractors (in line with the level of role, training and experience)
• Demonstrate their own activities and provide guidance to new starters
• The post holder will provide general non-clinical advice, guidance, or ancillary services directly to patients, clients, relatives or carers. Communication may be oral, in writing or electronically
• Exposure to distressing or emotional circumstances is rare

 Physical demands of the job:

• The post holder will be required to use equipment essential to the role, e.g. catering trolleys
• Physical effort required for the role will be frequently moderate for several short periods during a shift
• Frequent concentration is required when cooking or using machinery

Most challenging/difficult parts of the job:

• The post holder will encounter some exposure to hazards during the working shift