Catering Assistant

The Catering department based at The Christie NHS Foundation Trust is looking for a Catering Assistant to join our busy team, working mainly in the restaurant but with the flexibility to cover shifts in the kitchen or serving patient meals at ward level as necessary.

We are looking for a dynamic, reliable, experienced, enthusiastic and flexible individual who is prepared to take on the role to deliver a high quality catering service for patients, staff and visitors. The hours of work will be to a Rota flexibility is required

The trust also provides a range of hot and cold buffets for many events including VIP functions so a flair and ability to deliver a quality food service is very important.

We are a friendly and supportive team and aim to deliver high quality cancer rehabilitation across the cancer treatment pathway. The department places emphasis on staff health and well-being, and individuals are invited to participate in regular supervision and debrief sessions to support them in their role.

There are plenty of opportunities for peer support and further learning, and all staff members are encouraged to contribute to our In-service training platform.

Communication and Relationship Skills

To provide a customer focused service to all patients, staff and visitors

Provide information on menu items to patients, staff and visitors so ensure that the allergen content of the meals is clearly communicated to the customers.

Promote and maintain point of sale e.g. counter and vending machines

Participate, as appropriate, with staff involvement groups for all aspects of quality.

Report any feedback from patients, staff and visitors regards meals or service to the supervisor or management

2. Knowledge Training and Experience

Must have thorough knowledge of customer service and experience of large scale catering.

To undertake all Trust mandatory training courses and any other departmental training e.g. COSSH, HACCP and Basic Food Hygiene refresher training

3. Analytical and Judgemental Skills

Carry out all work procedures in accordance with the Food Safety Act and work within our Departmental HACCP procedure.

To ensure that you maintain due diligence records for evidence when carrying out checks for food temperatures and cleaning records that need to be recorded via the Monika system in line with H.A.C.C.P Policy.

Cater for any special functions or events in accordance with supervisory instruction.

4. Planning and Organisational Skills

Have the ability to cope with increased work load at short notice and requests for out of hour’s service as required.

Any change in shift patterns to suit the needs of the service may be required.

5. Physical Skills

To carry out general and specialised cleaning tasks in main kitchen or front of house areas.

Basic preparation of food and beverages as required, within all aspects of hygiene management.

Take up the patient food trolley up to the ward and serve patients meals.

Manual work covering Catering stores as required.

Setting up of all pieces of equipment at the start of the working day e.g. coffee machines, toasting machine, grills and any other equipment located in the Front of House services.

6. Responsibility for Patients/Client Care

Ensure good customer relations.

Provide an excellent food and customer service to patients/staff/visitors in the Front Of House areas or on ward level

7. Responsibility for Policy/Service Development

To make sure that all H.A.C.C.P procedures are followed.

Ensure that all standards of hygiene and cleanliness are adhered to at all times

Ensure good practice is carried out to minimise waste

Ensure faulty equipment is reported to supervisor or management.

8. Responsibility for Financial and Physical Resources

To maintain good housekeeping and stock rotation of all provisions within designated area.

To ensure that all equipment is used efficiently and to report any defects in equipment or machinery to a supervisor as soon as they occur.

Undertake cash handling duties on the tills in accordance with the cash handling procedures, and PCI requirements for use of Chip n Pin equipment.9. Responsibility for Human Resources

Ensure compliance with all Trust policies.

Ensure compliance to all Trust Risk Management, Research Governance and Infection Control Policies and Procedures.

10. Responsibilities for Information Resources

Enter data as required for evidence via the Monika Task Minder system.

Following strict cleaning schedules and record hot & cold food temperatures as required.

Ensure that Risk Assessments are adhered to for any new tasks, to prevent unnecessary risks.

11. Responsibility for Research and Development

Liaise with management to continuously improve the service.

To undertake Trust and departmental training as required, either via online E-lite or class room based training.

Undertake annual Personal Development Reviews to enhance skill sets

12. Freedom to Act

Work is strictly managed within