Detailed job description and main responsibilities

KEY RESPONSIBILITIES

Main Duties and Responsibilities:

• Prepare food orders ready to order from supplier
• Maintain stock control ensuring that regular stock checks and rotation is carried out
• Unload, check and sign for incoming goods against official paperwork, process and file standard order forms and advice notes
• Deliver, issue and collect orders, food and supplies to/from wards and departments
• Deal with enquiries/requests both internally and externally
• Pack and check food orders for ward
• Maintain and keep up to date records in relation to duties,/stock
• Ensure the delivery area is kept clean and tidy at all times
• Concentration will be required when operating lifting machinery and when checking goods orders
• The post holder is expected to have a clear understanding and share the Mission, Values and Behaviours of the Trust which defines our culture.  All staff are required to promote and adhere to these
• 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 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

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
  • The post holder will encounter some exposure to hazards during the working shift
    • 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
      • Responsible for maintaining own core competences and CPD register along with supporting department wide training and development needs.Frequ

        KEY RESPONSIBILITIES

        Main Duties and Responsibilities:

        • Prepare food orders ready to order from supplier
        • Maintain stock control ensuring that regular stock checks and rotation is carried out
        • Unload, check and sign for incoming goods against official paperwork, process and file standard order forms and advice notes
        • Deliver, issue and collect orders, food and supplies to/from wards and departments
        • Deal with enquiries/requests both internally and externally
        • Pack and check food orders for ward
        • Maintain and keep up to date records in relation to duties,/stock
        • Ensure the delivery area is kept clean and tidy at all times
        • Concentration will be required when operating lifting machinery and when checking goods orders
        • The post holder is expected to have a clear understanding and share the Mission, Values and Behaviours of the Trust which defines our culture.  All staff are required to promote and adhere to these.
        • Responsible for promoting a positive work culture.

      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:

    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