Kitchen Assistant

· Show kindness, compassion and respect, as well as treating each person as unique.

· Enable people to exercise their 'Human Rights' and make 'Choices' about their food and drinks preferences.

· Promote diversity and respect all identities, values and culture.

· Form open, positive relationships and maintain professional boundaries with individuals, colleagues or relatives and respect their dignity, wellbeing and safety.

· Acknowledge an individual's Personhood (the status of being a person ie 'seeing the person'), plus embedding a culture of person centredness (this approach treats each person respectfully, as an individual human being and not just a condition to be treated).

· Recognise a person's spirituality (this is a person's beliefs / faith) in relation to dietary preferences, as well as food allergies.

· Acknowledge the Food Standards Agency 'Allergen Checklist'.

· Follow the 'House Rules' in relation to food safety procedures. The 'House Rules' provide guidance about HACCP (Hazard Analysis and Critical Control Points).

· HACCP is a management system (CookSafe) which refers to procedures that you must put in place to ensure that food is safe.

· HACCP provide guidance about the storage, handling, preparation and cooking of food.

· Check expiry / use by dates prior to using food and/or drinks.

· Also record the date / use by date when opening packaging which contains food and/or drinks products.

· Assist the chef / cook with preparing food if competent to do so, this is in line with food safety guidelines.

· Clean and wash the necessary equipment, crockery and utensils required for maintaining high standards within the kitchen.

· Wear appropriate PPE - gloves / apron when working in the kitchen and/or preparing food.

· Mops, buckets etc for use in the kitchen will be green in colour.

· Gain feedback about the quality of food from residents and their friends and families.

· Work in collaboration with the chef / cook when reviewing the seasonal MENUs.

· Work with the team when providing food options and/or offering an alternative MENU for people who have chosen not to eat from the main MENU.

· Assist chef / cook to transfer orders from the delivery van into the relevant storage area.

Accountability:

· Refer to the 'Health and Social Care Standards' (Care Inspectorate, 2017).

· All staff to adhere to Enhance 'Policies and Procedures'.

· Be truthful, open, honest and trustworthy.

· Be reliable and dependable.

· Maintain clear, accurate and up-to-date records in line with policies and procedures, this includes adhering to the 'House Rules' (Food Standards Scotland).

· HACCP is a legal requirement in Scotland, all persons working in the kitchen MUST adhere to this guidance.

· Maintaining the cleanliness of the kitchen in line with the 'House Rules'.

· Dispose of food and/or drinks which either have an unpleasant smell or visually do not appear appetising.

· Dispose of waste appropriately.

· Inform the chef / cook if equipment needs repaired, also record any repairs and/or breakages in the maintenance log.

Communication:

· Communicate in a respectful, open, accurate and straightforward way.

· Attend team meetings and share outcomes and ideas with those in attendance.

· Effective communication is essential to achieving success.

Collaboration & Teamwork:

· Maintaining good 'Teamwork' is essential - teamwork is a core value which signifies the importance of collaboration, mutual respect and collective responsibility in achieving common objectives.

Supervision & Appraisal:

· Prepare for and engage in supervision to reflect on my development, learning needs, wellbeing and practice.

Participate in annual staff appraisals

Job Type: Full-time

Pay: £12.21 per hour

Work Location: In person