Catering Assistant

Job description

Job responsibilities

The Catering Assistant role incorporates the traditional kitchen assistant role with a junior chef role and using a competency framework offers the development pathway to become a professional chef.

While work experience in a professional catering environment is desirable it is not essential as this role offers full training and continual personal development, allowing the successful applicant to the role.

The catering team is part of the Facilities team who deliver catering, housekeeping and domestic and maintenance services to the Charity, providing catering services to several facilities with very different requirements throughout the buildings including, the In Patient Unit (IPU) patient meal services, The Orangery offering hot and cold meals to staff and visitors to the In Patient Unit.

Job Purpose

The post holder will assist the Catering & Nutrition Lead and their catering team in the day to day operations and will also develop the skills and knowledge required to prepare simple meals from scratch.

The post holder will be responsible for delivering domestic duties as required and will also provide effective and efficient preparation, cooking and serving of meals within the Weldmar catering remit under the direction of the Catering & Nutrition Lead and their team.

From time to time the post holder will be required to cover shifts during periods of holidays or absence.

To work as an integral part of the Hotel Services team, contributing to the delivery of all hotel and catering services within the Charity.

To assist the catering management team in the preparation, presentation and delivery of the highest quality food to all consumers.

To assist the catering management in the maintenance of a safe, clean and hygienic environment

Scope and Limits of Authority

The post holder works under supervision and follows schedules, guidelines, and Charitys policies and procedures relevant to own role

The postholder is responsible for safe and efficient use of resources, including catering supplies and kitchen equipment and cleaning materials

The postholder will be required to work toward competency steps to develop catering and basic culinary skills

The postholder will on occasion be required to provide a basic meal service and be able to participate in catering tasks during busy periods under remote supervision.

Job tasks

Assist in the preparation, cooking, presentation and delivery of allocated dishes on time and to the required standard.

Use all available resources efficiently and effectively, and in-line with good practices as set out by the Catering & Nutrition Lead.

To ensure that all crockery, cutlery, utensils, cooking equipment throughout the areas are regularly collected and processed as required.

To ensure that all catering areas are cleaned to the required standard, in accordance with the cleaning schedules.

Maintains personal and catering hygiene standards in accordance with the Food Hygiene Policy and training.

To have an understanding of all kitchen equipment, materials and cleaning agents and the correct use. To work in a clean and tidy way and to use/maintain equipment and appliances in a safe manner, reporting any defects to Catering & Nutrition Lead or Facilities Lead immediately.

Report hazards to the Catering & Nutrition Lead in accordance with health and safety procedures, having regard for the wellbeing of staff, patients and visitors

To undertake catering competency training, and participate in any other training as required including annual mandatory training.

To work with other hotel services teams during exceptionally busy times or as required by the Facilities Lead.

Provide excellent customer care to all customers within the Charity.

Carry out any operational duties as required and commensurate with the position.

Person Specification

Qualifications

Essential

• CIEH- Basic Food Hygiene Certificate Level 2 is desirable but not essential as this will be provided
• Numeracy & Literacy- GCSE in English Language and Maths at Level 4Is this a standard requirement? Understanding of food preparation and storage
• Basic qualification in hospitality and catering at Entry level is desirable but not essential

Experience

Essential

• Experience of working in a healthcare environment, professional kitchen or restaurant is desirable but not essential

Skills and Abilities

Essential

• Good interpersonal skills and ability to communicate clearly and sensitively with users of the service
• Awareness of need for personal hygiene, particularly within a catering and healthcare environment
• Positive and flexible approach to working in a team and supporting other team members
• Basic culinary skills, for example knife skills
• Basic IT skills are required. Training is available.
• A good work ethic & attention to detail & demonstrates maturity
• Able to remain focused and effective in emotional or stressful situations

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

Weldmar Hospicecare

Address

Herringston Road

Dorchester

Dorset

DT1 2SL

Employer's website

https://www.weld-hospice.org.uk/ (Opens in a new tab)