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Form of work
SalaryRole Purpose Under the supervision of the Catering Manager, provide catering services to patients, staff, volunteers and visitors, ensuring that the highest standards are achieved. Main Responsibilities To prepare vegetables, salad items and make up sandwiches/ salads when ordered and to help with preparation of buffets. To ensure safe food handling practices with relevance to HACCP and food hygiene requirements are completed. To record all food safety temperatures on relevant monitoring forms, daily. To stock the chiller cabinet and complete stock control sheet, daily. To stock all biscuits/drink items in the Adult Unit & Childrens Unit. In the absence of the Cook, prepare meals for breakfast and tea times, ensuring the food is freshly prepared, nutritious and in accordance with dietary requirements. To ensure the kitchen is maintained to a high level by following a regular cleaning schedule including washing up and completing the monitoring form, To proactively assess own development needs and seek out development opportunities, which will enable enhanced contribution to meet the objectives of the Hospice Business Plan. To follow and participate in the Employee Contribution and Development process. To attend any training courses necessary.
