Catering Supervisor

Ensure that staff are using the correct materials and equipment for the tasks they are undertaking Address any shortfalls and bring to the attention of appropriate person/department Participate in the Risk Assessment process ensuring that all potential risk or hazards in the workplace are communicated to the Management Team. Ensure that staff provide services to the agreed standard and deal with any shortfalls immediately through feedback and training Monitor and order materials and equipment in a cost effective manner and maintain adequate and agreed levels of stocks Respond to any one off requests that may be required Ensure that all relevant records are maintained produced The Hotel Services Supervisor will be required to cover one or more disciplines. Where the discipline is not deemed at the Supervisors area of expertise they will be required to offer management, advice, support and guidance to the relevant Supervisor/team Catering Prepare, cook and despatch dishes according to a planned menu, using standardised recipes and cooking at the prescribed times. Monitor all staff on a regular basis in the work environment to ensure correct methods and procedures are used in the provision of the whole service.

Organise and control service to all designated areas Assist in the service and presentation of food in the dining areas and patient areas as required. Report items of foodstuff considered to be unsuitable for use to a senior member of the kitchen staff. Ensure required documentation is completed, Temperature controls, Patient numbers, Waste forms HACCP procedures following all NHS Policies and Procedures. Housekeeping Monitor all staff on a regular basis in the work environment to ensure correct methods and procedures are used in the provision of the whole service.

Ensure that specialised cleaning work is carried out to the agreed standard. Report to the Management Team any significant changes to the cleaning requirement. Assist Ward Managers/Modern Matron with maintaining cleaning standards compliance to National and Trust standard Advise/recommend adjustments to work schedules for Housekeeping services Carry out regular monitoring and audits of wards and other areas of responsibility under Credits for Cleaning (C4C) and undertake any identified actions required. Portering/Security/Transport Day to day responsibility for Security liaising with suppliers, responding to emergencies and reporting and monitoring any issues that arise Day to day responsibilities of all portering/security/transport activities ensuring that staff have the required training, equipment and stock to carry out their duties Ensure that franking and postal procedures are maintained Supervisor the delivery and collection of stock and non-stock items and clinical and non-clinical items/waste Ensure a good provision of allocated laundry stock 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 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 foo