Bank Catering Assistant- Redwoods Centre Shrewsbury

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