Multiskilled Operative

To assist with elementary food preparation for patients, visitors and staff including the production of sandwiches, patient snack sacks, salads and any function requirements. Maintaining portion control as directed from the Fill, replenish and clean the service counters, chilled cabinets and the carousel vending machine to the required standards. Clean all surfaces and equipment in the kitchen, servery, dining area and stores in line with the catering cleaning schedules. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules Ensure that the storage of all stock is in the correct environment, ensuring that a stock rotation system is strictly followed, and any stock found to be near the use by / best before date is reported to the relevant person in charge The monitoring of refrigerated and heated storage equipment and any defects reported to the relevant person in charge Load and check off insulated food boxes to be dispatched to the outside on site units, ensuring the quality and temperature of the food is adhered to.

Maintain strict deadlines to commence service for patient meal production Ensure correct storage and rotation of all chilled produce To maintain food quality and service at all times, and to action any defects immediately and proactively To adhere to legal and departmental food safety and health and safety policy at all times Daily identified duties will be allocated by the supervisor according to service requirements. To operate the dishwasher machine in the central wash-up area, thoroughly cleaning and sterilising all portable service equipment and cutlery, crockery, trays and sundry items on their return from the wards and restaurant All items of food returned on trays from the wards or from meals served in the Full Circle Restaurant are to be disposed of in buckets in the central wash-up. All other nonfood waste is to be disposed of in the allocated waste bins for recycling Patient untouched meal waste is monitored accordingly and is inputted on the sheet provided from the main catering office. To report to the Supervisor on duty any details of any mechanical, electrical, gas or water supply defects, or any other event or occurrence likely to put at risk themselves, other members of staff or any member of the public To ensure that the correct uniform is worn whilst on duty and is appropriate to the area that is assigned to.

All uniform is to be laundered after each shift and adherence to the Trust Uniform Policy is required. The preparation, presentation and display of food and beverages, maintaining and recording set quality, time and temperature standards Input patient menus using the catering menu mark computer package To work within the catering department responsible for maintaining the cleanliness of all surfaces, floors and equipment within the kitchen and for receiving and storage of perishables and non-perishables food items. stores duties, delivery and collection of patient meals.