Bank Catering Assistant- Redwoods Centre Shrewsbury

Bank Senior Catering Assistant

Flexible hours between 8:30 and 18:30 7 days a week

Redwoods Centre Shrewsbury

Please be aware that the use of artificial intelligence (AI) in completing application forms will be monitored to ensure fairness and transparency. If you have used AI you must state this in your application.

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.

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

By joining Team MPFT, you will be helping your communities and in return for this, we will support you by;

Excellent NHS Pension scheme

Generous maternity, paternity and adoption leave

Options for flexible working

Extensive Health and Wellbeing support and resources

If you work in our community teams, we pay for your time travelling between patients

Salary sacrifice bikes up to £2k

Free car parking at all trust sites

Free flu vaccinations every year

Citizens Advice support linked with a Hardship Fund for one off additional support up to £250 (if the criteria is met)

And more. We are proud to be a diverse and inclusive organisation and there is a choice of staff networks that help you meet like-minded people.

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