Job summary
Parkside Frimley is a dedicated private unit situated within the high achieving Frimley Health NHS Foundation Trust. It comprises of 37 Inpatient rooms, an Outpatients Department, and a Pre-Op Assessment Department. Diagnostic X-ray and Physiotherapy services are available on site for our patients.
We are looking for an enthusiastic, motivated and reliable individual with excellent customer focus to join our Ward Waiting Team to deliver a high standard of food service to our Private Patients.
You must communicate effectively, be well organised, stay calm when under pressure, and enjoy working as part of a team as well as being confident when working alone.
A positive attitude to private healthcare and a commitment to exceeding visitor's expectations is essential.
Interviewees will be required to complete a short English and Maths Test.
Hours for the vacancy = 12 hours per week in total.
Working Monday to Wednesday as follows:
Monday - 16.30 -20.30 - 4 hours per day
Tuesday - 16.30 -20.30 - 4 hours per day
Wednesday - 16.30 -20.30 - 4 hours per day
Main duties of the job
PURPOSE OF JOB:
- To assist in the provision of a highly professional and customer focussed ward catering service to patients
- Work with the multi-disciplinary team to meet a patient's nutritional requirements
- To assist in the preparation of all patient food services, working in conjunction with the ward teams to provide a high quality service to patients at the required times
- To follow duties laid out by the supervisor in the day to day operational management of the ward catering service in a friendly and efficient manner, whilst maintaining high standards of cleanliness and hygiene
About us
Frimley Health NHS Foundation Trust provides NHS hospital services for around 900,000 people across Berkshire, Hampshire, Surrey and south Buckinghamshire.
As well as delivering excellent general hospital services to local people, we provide specialist heart attack, vascular, stroke, spinal, cystic fibrosis and plastic surgery services across a much wider area.
We have three main hospitals - Frimley Park in Frimley near Camberley, Heatherwood in Ascot and Wexham Park near Slough.
Our three core values, and the behaviours that support them, guide everything we do and set out what we expect of our staff in the way they treat patients, visitors, service users and each other, Committed to Excellence, Working Together and Facing the Future.
We are also proud to host the Defence Medical Group South East at Frimley Park with military surgical, medical and nursing personnel working alongside the hospital's NHS staff providing care to patients in all specialties
Job description
Job responsibilities
- Assist patients to select their chosen breakfast/lunch and evening meals on a daily basis, where necessary taking in to account medical, special dietary requirements, religious and cultural needs in conjunction with medical staff
- Coordinate the service of meals and/or extra meal requirements that may arise
- Ensure that discharged patient menus are removed and newly admitted patients have a meal of their own choice
- Prepare and serve hot/cold drinks throughout the day or as required
- Ensure that patients whose fluid intake is not medically restricted have access to fresh water throughout the day
- Encourage patients to eat and drink
- Prepare and serve hot/cold meals throughout the day
- Provide assistance where needed e.g. cutting up food, opening packages and ensuring food and beverages are placed within the patients reach
- Prepare areas where food and drinks are served and/or consumed to ensure a pleasant environment for patients including the patients bed space, sanitising the patients hand before eating, bedside table and/or any dining facilities
- Assist with the receipt, quality assurance and stock control of goods received in to the ward kitchen area, adhering to stock rotation practices
Undertake preparation of all foodstuffs:
- Assessment of good portion control, manage food waste and appropriate record keeping
- Adhere strictly to standard recipes and production methods, check food and beverages served, for quantity, quality and appearance and maintain correct standards of hygiene and temperature control as per HACCP
Undertake cleaning duties:
- Maintain a safe and clean working environment at all times to comply with health and safety and ensure the completion of cleaning schedules
- Take responsibility for the ward kitchen area and floor area, ensuring it is clean and tidy at all times e.g. discarding out of date food
- Load and unload dishwasher probe dishwasher temperatures and record
- Ensure all equipment and utensils used in serving drinks are washed and ensure storage areas are kept clean and uncluttered
Risk management:
- Be aware of responsibilities in all aspects of HACCP (Hazard Analysis of Critical Control Points), to include hygiene and cleanliness checks in area of responsibility in accordance with the Food Safety Act 1990, The Food Hygiene (England) Regulations 2006, Regulation (EU) 2073/2005 and Regulation (EU) 852/2004 on the hygiene of foodstuffs. The EU Food Information for Consumers Regulation (EU FIC) 12/2014 UK Food Information Regulations 2014 (FIR)
- Maintain a clean and tidy appearance in accordance with Catering Department policy on Food Hygiene/HACCP, Health and Safety and COSHH regulations and method of work remembering to CLEAN AS YOU GO
- Follow hospital infection control policies and procedures including hand washing
- Probe all food and drink temperatures and record during storage, preparation, regeneration and service adhering to food hygiene legislation at all times
- Discard out of date food and rotate stock
- Assist in the management of plate and non-food waste as instructed, ensure food waste segregation and hazardous waste (oil) segregation
- Maintain all hygiene records and documentation as per HACCP
- Carry out any other monitoring commensurate with the role e.g. refrigeration or freezer equipment
- Maintain a safe working environment e.g. safe use of sharp equipment, hot equipment, cleaning, awareness of slips, trips and falls hazards
- Support supervisor in the implementation of all agreed working practices
Quality management:
- Be familiar with menu content
- Be conscious of menu content whilst understanding the importance of portion control, food presentation and customer care
- Discuss complaints regarding meal quality and/or ward catering services with the supervisor and take prompt action to resolve issues as soon as possible
- Undertake audits on a daily and weekly basis as required e.g. food waste audit, hygiene cleaning inspections
- Carry out any patient related questionnaires
Proactively support continued development of the catering service
- Make suggestions/recommendations for improving standards and enhancing the service through quality initiatives and customer care
Communication
- Communicate effectively with colleagues to ensure accurate exchange of information about catering tasks and service needs
- Communicate with a range of customers in person and over the telephone to understand individual needs and provide information relating to the catering service
- Handle low level complaints and take appropriate action in line with the Trust complaints procedure e.g. complaints regarding quality, taste or temperature, referring to supervisor/manager where necessary
Other duties
- Monitor, check and report any defective catering equipment or health and safety hazards to supervisor or manager
- Adhere to the catering policy on jewellery and personal hygiene
- Ensure that correct protective clothing, footwear and headwear are worn when entering any food production, ward area or food service area
- Assist in the training and induction of new staff as required
To show consideration, privacy and dignity of patients and their relatives/visitors is respected at all times
- Co-operate with the supervisor to organise staff cover when required
- Act as an ambassador for the catering department actions and conduct will be judged by patients and visitors as an indication of the quality of service provided by the catering department as a whole
This job description is an indication of the type and range of tasks that are expected of the post holder, and other duties may be required, in line with the role and the banding. It will be reviewed and amended from time to time in consultation with the post holder to take account of changing organisational need.
Job description
Job responsibilities
- Assist patients to select their chosen breakfast/lunch and evening meals on a daily basis, where necessary taking in to account medical, special dietary requirements, religious and cultural needs in conjunction with medical staff
- Coordinate the service of meals and/or extra meal requirements that may arise
- Ensure that discharged patient menus are removed and newly admitted patients have a meal of their own choice
- Prepare and serve hot/cold drinks throughout the day or as required
- Ensure that patients whose fluid intake is not medically restricted have access to fresh water throughout the day
- Encourage patients to eat and drink
- Prepare and serve hot/cold meals throughout the day
- Provide assistance where needed e.g. cutting up food, opening packages and ensuring food and beverages are placed within the patients reach
- Prepare areas where food and drinks are served and/or consumed to ensure a pleasant environment for patients including the patients bed space, sanitising the patients hand before eating, bedside table and/or any dining facilities
- Assist with the receipt, quality assurance and stock control of goods received in to the ward kitchen area, adhering to stock rotation practices
Undertake preparation of all foodstuffs:
- Assessment of good portion control, manage food waste and appropriate record keeping
- Adhere strictly to standard recipes and production methods, check food and beverages served, for quantity, quality and appearance and maintain correct standards of hygiene and temperature control as per HACCP
Undertake cleaning duties:
- Maintain a safe and clean working environment at all times to comply with health and safety and ensure the completion of cleaning schedules
- Take responsibility for the ward kitchen area and floor area, ensuring it is clean and tidy at all times e.g. discarding out of date food
- Load and unload dishwasher probe dishwasher temperatures and record
- Ensure all equipment and utensils used in serving drinks are washed and ensure storage areas are kept clean and uncluttered
Risk management:
- Be aware of responsibilities in all aspects of HACCP (Hazard Analysis of Critical Control Points), to include hygiene and cleanliness checks in area of responsibility in accordance with the Food Safety Act 1990, The Food Hygiene (England) Regulations 2006, Regulation (EU) 2073/2005 and Regulation (EU) 852/2004 on the hygiene of foodstuffs. The EU Food Information for Consumers Regulation (EU FIC) 12/2014 UK Food Information Regulations 2014 (FIR)
- Maintain a clean and tidy appearance in accordance with Catering Department policy on Food Hygiene/HACCP, Health and Safety and COSHH regulations and method of work remembering to CLEAN AS YOU GO
- Follow hospital infection control policies and procedures including hand washing
- Probe all food and drink temperatures and record during storage, preparation, regeneration and service adhering to food hygiene legislation at all times
- Discard out of date food and rotate stock
- Assist in the management of plate and non-food waste as instructed, ensure food waste segregation and hazardous waste (oil) segregation
- Maintain all hygiene records and documentation as per HACCP
- Carry out any other monitoring commensurate with the role e.g. refrigeration or freezer equipment
- Maintain a safe working environment e.g. safe use of sharp equipment, hot equipment, cleaning, awareness of slips, trips and falls hazards
- Support supervisor in the implementation of all agreed working practices
Quality management:
- Be familiar with menu content
- Be conscious of menu content whilst understanding the importance of portion control, food presentation and customer care
- Discuss complaints regarding meal quality and/or ward catering services with the supervisor and take prompt action to resolve issues as soon as possible
- Undertake audits on a daily and weekly basis as required e.g. food waste audit, hygiene cleaning inspections
- Carry out any patient related questionnaires
Proactively support continued development of the catering service
- Make suggestions/recommendations for improving standards and enhancing the service through quality initiatives and customer care
Communication
- Communicate effectively with colleagues to ensure accurate exchange of information about catering tasks and service needs
- Communicate with a range of customers in person and over the telephone to understand individual needs and provide information relating to the catering service
- Handle low level complaints and take appropriate action in line with the Trust complaints procedure e.g. complaints regarding quality, taste or temperature, referring to supervisor/manager where necessary
Other duties
- Monitor, check and report any defective catering equipment or health and safety hazards to supervisor or manager
- Adhere to the catering policy on jewellery and personal hygiene
- Ensure that correct protective clothing, footwear and headwear are worn when entering any food production, ward area or food service area
- Assist in the training and induction of new staff as required
To show consideration, privacy and dignity of patients and their relatives/visitors is respected at all times
- Co-operate with the supervisor to organise staff cover when required
- Act as an ambassador for the catering department actions and conduct will be judged by patients and visitors as an indication of the quality of service provided by the catering department as a whole
This job description is an indication of the type and range of tasks that are expected of the post holder, and other duties may be required, in line with the role and the banding. It will be reviewed and amended from time to time in consultation with the post holder to take account of changing organisational need.
Person Specification
Qualifications
Essential
Desirable
Competencies
Essential
- Communication
- Team Player
- Diplomatic and able to put others at ease
- Can do attitude
Experience
Essential
- Catering experience
- Hospitality experience
- Delivery of high customer care
- Experience dealing with sensitive situations
Desirable
- Knowledge of Private Healthcare
Person Specification
Qualifications
Essential
Desirable
Competencies
Essential
- Communication
- Team Player
- Diplomatic and able to put others at ease
- Can do attitude
Experience
Essential
- Catering experience
- Hospitality experience
- Delivery of high customer care
- Experience dealing with sensitive situations
Desirable
- Knowledge of Private Healthcare
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.
