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Form of work
Salary CATERING The post holder will work in the catering department to help prepare meals ready for patient meal times. Cooking of items is to a minimum as main meals, hot and cold desserts are pre prepared. In line with the Food Safety Act (Legislation) will require a certified qualification. To be aware of food allergens, at all times, when re-generating of food and when dealing with the patient / clients / staff.
To maintain the principles of safe food preparation and storage at all times. Regenerate pre-prepared foods ensuring all foods for patients and staff meet the required standard using the cook / freeze method. Prepare salads, sandwiches and other basic food items. Exercise good portion control using specified standards.
Follow instruction, guidance and work schedules given by the Hotel Services Team Leader or Assistant Head of Catering. Ensure all working areas are kept tidy, clean and in a hygienic condition, by undertaking daily cleaning duties using specified cleaning schedules. Assist with the ordering of provisions as and when requested. Receive, check and record weekly deliveries for quantity, quality and temperature where applicable.
Ensure deliveries are checked in and stored ensuring stock rotational methods are followed at all times. Ensure all equipment is used and stored in a safe manner and kept in a clean condition and report any defects or failures to the Hotel Services Team Leader or Assistant Head of Catering. Work within the provision of Food Hygiene Regulation following departmental policies / procedures. Maintain all relevant records in compliance with the HACCP document to ensure due diligence.
Ensure all requests for functions / buffets etc. are prepared and delivered in a professional manner. Ensure any vending machines are stocked as per agreed procedures. Record waste from vending machines.
Record all Kitchen deliveries on the monitoring form as stated in HACCP. Inform nursing and housekeeping staff of any menu changes or dietary information or availability. Complete staff surveys or food audits. Concentration is needed when reading heating guidelines, checking of patients / clients dietary request taking into account any restrictions e.g.
diabetes, allergy or special diets and textured. Complete probe calibration record sheets as directed by HACCP. Report any untoward incidents, accidents or complaints to the Facilities Team Leader, Sister in charge on shift, Matron.
