Catering Operative - Catering

To be aware of the importance of providing accurate meals for Patients with special dietary/cultural requirements. Prepare salad, sandwiches and other basic food items for patients, staff and visitors. Support patient meal services, by loading bulk trolleys or ward level service of meals. Undertake basic cooking, e.g. cooking buffets and breakfast items under the guidance of the Facilities Supervisor - Catering. To clean equipment and premises on a daily basis in accordance with duty rotas and work schedules using the appropriate equipment and chemicals. This will include cleaning floors, walls and surfaces. To undertake deep clean of all catering equipment within the department. Adhering to Food Hygiene Standards and Trust policy and procedures. Responsible for deliveries, stock control and cleanliness of stock areas and raise shortfalls immediately to the Facilities Supervisor - Catering. Responsible for checking, cleaning and refilling vending machines and 24 hour catering stores. Completing all Hazard Analysis Critical Control Points (HACCP) documentation and sales controls for audit purposes. To assist customers who are experiencing problems associated with vending machines and resolve on behalf of the customer. To answer and resolve telephone queries and respond to requests from departments accurately and efficiently. Demonstrates role requirements to new starters. To be responsible for setting up meeting rooms and preparing food for special functions, including the preparation of beverages and buffet items, and then following this clearing of the venue and washing up as required ensuring all items are returned to the restaurant. To wash up ward level patient equipment when required. To dispose of all waste food and refuse in a hygienic manner and in accordance with the Trust Waste Management Policy. To prepare servery area and restaurant prior to service to ensure that all areas and display counters are attractively and properly presented at the start of the service and are replenished throughout the opening times. To prepare refrigerated commodities. To ensure that all the appropriate service equipment, crockery, condiments and garnishes are available prior to and throughout the services times. To operate the cash register and to accept and process payments for meals and cash up under the direction of the Facilities Supervisor Catering. To complete all relevant control documents including daily HACCP records. To keep the front of the house restaurant clean and tidy throughout the shift, by clearing and cleaning tables, ensuring that washing up is promptly taken to wash up area and then washed if required. To carry out all duties adhering to manual handling procedures. On occasion work without supervision and make work place decisions in the absence of the Facilities Supervisor Catering. To undertake other duties commensurate with this grade of post in agreement with the relevant line manager. To minimize the Trusts environmental impact wherever possible, including recycling, switching off lights, computers, monitors and equipment when not in use. Helping to reduce paper waste by minimizing printing/copying and reducing water usage, reporting faults and heating/cooling concerns promptly and minimising travel. Where the role includes the ordering and use of supplies or equipment the post holder will consider the environmental impact of purchases.