Band 2 Catering Operative
2 weeks ago
Patient, Retail and Hospitality Catering, Production CPU, Stores Provide a high-quality food and beverage service to all patients and customers using Trust facilities and hospitality services, adhering to department process.
To ensure codes of practice for HACCP and Food Safety are followed as per site training. Temperatures of cooked foods are recorded, along with chilled and frozen storage using the designated HACCP sheets. Supplier deliveries are checked against temperature and quality.Failures to be reported to supervisors and managers for rejection. Check dates and rotation of food accordingly within working area. Replenish stock in accordance with Retail display plans. Maintain excellent cleaning standards within the working area following cleaning schedules supplied.
Handling cleaning chemicals in accordance with COSHH and training provided.
Work with various industrial equipment in the hot, chilled and catering kitchen environments, identifying and reporting faults as required to department supervisors or leads.
Communicate menus and promotions to customers internal and external providing good customer service to patients, ward teams, retail and hospitality.
Ensure Hospitality is delivered to areas as booked in liaison with the Hospitality Manager.Maintain excellent personal hygiene and uniform standards and display identification badge. Ensure uniform is correctly used and issued for chilled and frozen environments. Assist customers with needs and wheelchairs throughout the retail and hospitality experience.
Use tills for payment transactions and follow the department's cash handling process, reporting any cash handling or security breaches immediately to Supervisors and Managers.
Report abuse of services to supervisors or line managers. Maintain security of Trust property.Use generic IT software for stock recording and printing (individual training will be provided) Complete basic IT admin duties using the Menumark system (individual training will be provided) Record appropriate food waste and highlight high levels of waste to supervisors.
Ensure appropriate removal of food waste (as per site process) using designated waste and recycling streams.-
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