Catering assistant

Hours: Full time - 37.5 hours per week (Flexibility to work any schedule from 6am – 6pm, 5 over 7 days)

Main duties of the job

Carrying out of duties in the central Production Kitchen, Restaurant or Regen Ward Kitchens and associated areas. These duties include service of food, cleaning of premises and equipment, pre-preparation of food items prior to service and to regenerate cooked meals for patients at lunch and supper at ward level. It can involve taking of cash, manly via the use of cash tills. Pot wash and working in the catering stores area. Full training is given before this duty is undertaken.

Detailed job description and main responsibilities

• Ability to work as a member of a team or alone.
• Ability to organise day to day work tasks of self.
• Ability to carry out basic teaching skills in assisting and demonstrating duties to new members of staff.
• Basic literacy and numeracy skills.
• Flexibility – able to handle several tasks at once, e.g. reading patient’s menus whilst plating up the food item ordered, interacting with staff whilst serving food.
• Written and verbal communication skills.
• Ability to interact verbally with patients, other staff, customers and visitors both in person and over the telephone.
• Ability to communicate with other catering staff regarding work issues and instructions.
• Ability to read instructions relating to work processes.
• Ability to use initiative and take prompt follow up action as required by the situation, e.g. replacing a patient’s meal.
• Knowledge of the food menu and special diets, dietary requirements and Allergens.
• Ability to present and garnish meals to expected high standard of the Catering Department.
• Dealing with customers complaints.
• Training will be given for the above.
• Preparing salads, sandwiches, some cold sweets, cheese and biscuits etc prior to food service, plate and garnish.
• Preparing of work stations for the service of meals.
• Prepare patient meal trays prior to food service.
• Serving/dispatching of meals for patients and dealing with any issues that arise eg menu mix ups, last minute dietary requests.
• Serving of meals to other staff members and special function guests interacting and communicating as appropriate at all times.
• Receipt of food, recording of temperatures and regen of food.
• Assisting Chefs as and when required with food preparation in readiness for cooking.
• Cleaning of premises including floors, walls, sinks, wash hand basins, work surfaces, cupboards etc.
• Cleaning of large items of equipment including regen ovens, microwave etc.
• Washing of crockery, cutlery and other utensils and small items of equipment.
• Cleaning of food trolleys, general purpose trolleys etc.
• Replenishing of vending machines and completion of necessary paperwork.
• Maintaining agreed standards of food hygiene at all times.
• Taking items to and collecting items from wards and other departments as required.
• When required, making custard and gravy in regen kitchen.
• Collect patient menus from wards.
• Loading / unloading and movement of meal service trolleys and insulated food boxes.
• Operating a variety of equipment, e.g. floor scrubbing machine, dishwashers etc.
• Carrying out duties with regard to special functions to include waiting on foodservice.
• Correctly using knives and other cutting equipment, following in house training.
• Completing work records e.g. temperature recording, cleaning checklists etc.
• Carrying out cash handling duties in accordance with departmental policies and procedures following approved training.
• Reporting of defects to buildings or equipment to a senior member of staff. To immediately report any incidents of pests to a senior member of staff.
• Interacting with Ward and other Hospital staff via telephone and face to face.
• Attending meetings with Departmental Supervisors and Managers to discuss and evaluate the future direction of the catering service. Ensuring discussions are reported back to colleagues.
• Completing one’s own daily timesheet.
• Following departmental policy and food safety guidelines at all times.
• Promoting a professional attitude in all aspects of communication with customers (patients, visitors etc.)
• Undertaking any training necessary to help promote the professional image of Catering Department
• Understanding of and compliance with the Hazardous Analysis and Critical Control Point system in operation.
• Ensuring high standards of personal hygiene in accordance with NBT policy of Food Safety and Pest Control.
• Adhering to and following all National/Trust policies in relation to Health & Safety, written system of work, Control of Substances Hazardous to Health, Manual Handling, Fire, Food Hygiene and any other legislation as appropriate.
• Displaying a professional attitude at all times including wearing correct uniform, footwear and minimum jewellery in line with individual departmental policies and requirements. You will act in a courteous manner to all patients, staff, visitors and work colleagues.
• Adhering to and following legislation with regards to Food Temperature regulations.
• Adhering to and following national and local policies and procedures, relating to staff terms of employment and employment practice.

Person specification

Education/Training/Qualifications

Essential criteria

• To hold or obtain within 3 months of commencement of employment with NBT, a Level 2 Foundation certificate in Food Hygiene or its equivalent. Essential/desirable.

Work Experience

Essential criteria

• Up to date awareness of Catering Procedures and Food Safety.
• Recently working or have worked in the Catering industry in the last 3 years (been in post not later than 6 months)

Desirable criteria

• Currently Works in the Catering Industry.

Knowledge/Skills/Abilities

Essential criteria

• Ability to communicate with other catering staff regarding work issues and instructions.