Bank Catering Assistant- Redwoods Centre Shrewsbury

Job description

Job responsibilities

KEY RESPONSIBILITIES

Main Duties and Responsibilities:

• Prepare food orders ready to order from supplier
• Maintain stock control ensuring that regular stock checks and rotation is carried out
• Unload, check and sign for incoming goods against official paperwork, process and file standard order forms and advice notes
• Deliver, issue and collect orders, food and supplies to/from wards and departments
• Deal with enquiries/requests both internally and externally
• Pack and check food orders for ward
• Maintain and keep up to date records in relation to duties,/stock
• Ensure the delivery area is kept clean and tidy at all times
• Concentration will be required when operating lifting machinery and when checking goods orders
• The post holder is expected to have a clear understanding and share the Mission, Values and Behaviours of the Trust which defines our culture. All staff are required to promote and adhere to these
• Responsible for promoting a positive work culture.
• Responsible for maintaining own core competences and CPD register along with supporting department wide training and development needs.

Food Control:

• Receive and document the receipt of food deliveries ensuring that good food hygiene practices and procedures are followed, i.e. recording of temperatures
• Record temperatures for refrigerators and freezers
• Undertake audits relevant to role

Kitchen Duties:

• Account for materials used and to account for the return of equipment borrowed
• Remove waste stuff from the kitchen area
• Wash up and to operate the dishwashing machine as required
• Prepare the food service areas at the beginning of the day and clear down areas after food service
• Maintain high levels of cleanliness and hygiene in the kitchen, food preparation areas and Bistro areas

Food Service:

• Serve meals to service users/customers and staff in line with current procedures; this may include portion control and charging correct prices for items
• Stock and clean vendors as required
• Transport food stuffs around the site as required
• Take payment for food if applicable for example public restaurants
• Ensure that dining areas/restaurants/wards are set, prepared and clean ready for the beginning of food service
• Assist in the service and presentation of food in the dining areas and patient service as required
• Exercise good portion control

Policies and Procedures:

• Knowledge of catering, food hygiene, HACCP and food allergen procedures as required (in line with job role)
• Report items of food stuff considered to be unsuitable for use to a senior hotel support worker or supervisor
• Ensure required documentation of completed, temperature controls, patient numbers, waste forms, following all NHS policies
• Responsible for practicing good food hygiene in regard to all aspects of the working of a catering department and including the maintenance of a good standard of personal hygiene

Systems and equipment (non-exhaustive):

• Judgement will need to be exercised on efficient use of the catering equipment, trolleys, etc.

Decisions and judgements:

• The post holder does not have any responsibility for staff
• The post holder will be guided by standard operating procedures and operate within health hygiene, food preparation and cooking procedures
• The post holder will work within established procedures/practices with supervision available for reference
• The post holder will follow policies in own role and may be required to comment, but has no responsibility for service development

Communication and relationships:

• Provide information and advice to new starters, apprentices, trainees, work colleagues, managers, contractors (in line with the level of role, training and experience)
• Demonstrate their own activities and provide guidance to new starters
• The post holder will provide general non-clinical advice, guidance, or ancillary services directly to patients, clients, relatives or carers. Communication may be oral, in writing or electronically
• Exposure to distressing or emotional circumstances is rare

Physical demands of the job:

• The post holder will be required to use equipment essential to the role, e.g. catering trolleys
• Physical effort required for the role will be frequently moderate for several short periods during a shift
  • The post holder will encounter some exposure to hazards during the working shift
    • Account for materials used and to account for the return of equipment borrowed
    • Remove waste stuff from the kitchen area
    • Wash up and to operate the dishwashing machine as required
    • Prepare the food service areas at the beginning of the day and clear down areas after food service
    • Maintain high levels of cleanliness and hygiene in the kitchen, food preparation areas and Bistro areas
      • Responsible for maintaining own core competences and CPD register along with supporting department wide training and development needs.Frequ

        KEY RESPONSIBILITIES

        Main Duties and Responsibilities:

        • Prepare food orders ready to order from supplier
        • Maintain stock control ensuring that regular stock checks and rotation is carried out
        • Unload, check and sign for incoming goods against official paperwork, process and file standard order forms and advice notes
        • Deliver, issue and collect orders, food and supplies to/from wards and departments
        • Deal with enquiries/requests both internally and externally
        • Pack and check food orders for ward
        • Maintain and keep up to date records in relation to duties,/stock
        • Ensure the delivery area is kept clean and tidy at all times
        • Concentration will be required when operating lifting machinery and when checking goods orders
        • The post holder is expected to have a clear understanding and share the Mission, Values and Behaviours of the Trust which defines our culture. All staff are required to promote and adhere to these.
        • Responsible for promoting a positive work culture.

      Food Control:

      • Receive and document the receipt of food deliveries ensuring that good food hygiene practices and procedures are followed, i.e. recording of temperatures
      • Record temperatures for refrigerators and freezers
      • Undertake audits relevant to role

      Kitchen Duties:

    Food Preparation:

    • Assist in preparing, cooking and dispatch dishes according to a planned menu, using standardised recipes and cooking at the prescribed times
    • Assist in preparation and cooking of imaginative, healthy, cost effective staff and hospitality menus
    • Assist with preparing, cooking and service of food associated with special diets and special functions
    • Ensure a good standard of quality and quantity control in the preparation of meals
    • Use physical skills obtained through practice to prepare and cook food

    Food Service:

    • Serve meals to service users/customers and staff in line with current procedures; this may include portion control and charging correct prices for items
    • Stock and clean vendors as required
    • Transport food stuffs around the site as required
    • Take payment for food if applicable for example public restaurants
    • Ensure that dining areas/restaurants/wards are set, prepared and clean ready for the beginning of food service
    • Assist in the service and presentation of food in the dining areas and patient service as required
    • Exercise good portion control

    Policies and Procedures:

    • Knowledge of catering, food hygiene, HACCP and food allergen procedures as required (in line with job role)
    • Report items of food stuff considered to be unsuitable for use to a senior hotel support worker or supervisor
    • Ensure required documentation of completed, temperature controls, patient numbers, waste forms, following all NHS policies
    • Responsible for practicing good food hygiene in regard to all aspects of the working of a catering department and including the maintenance of a good standard of personal hygiene

    Other:

    • Assist the supervisor on a day to day basis
    • Assist in the induction and training of other employees
    • Comment on departmental policies and procedures
    • Work in catering team, assisting with training and guidance as required
    • Complete own timesheets
    • Assist with quality assurance spot checks
    • Ensure at the end of each day/week that all required records are up to date, i.e. water flushing, temperature charts, cleaning schedules and forward to supervisor as required
    • Respond to tasks that may arise in an emergency and times of staff shortage
    • Flexible working within a team
    • Take a personal duty of care for all equipment that is used on a day to day basis as part of the role
    • Report any misuse of, or faulty equipment to the appropriate person

    Systems and equipment (non-exhaustive):

    • Judgement will need to be exercised on efficient use of the catering equipment, trolleys, etc.

    Decisions and judgements:

    • The post holder does not have any responsibility for staff
    • The post holder will be guided by standard operating procedures and operate within health hygiene, food preparation and cooking procedures
    • The post holder will work within established procedures/practices with supervision available for reference
    • The post holder will follow policies in own role and may be required to comment, but has no responsibility for service development

    Communication and relationships:

    • Provide information and advice to new starters, apprentices, trainees, work colleagues, managers, contractors (in line with the level of role, training and experience)
    • Demonstrate their own activities and provide guidance to new starters
    • The post holder will provide general non-clinical advice, guidance, or ancillary services directly to patients, clients, relatives or carers. Communication may be oral, in writing or electronically
    • Exposure to distressing or emotional circumstances is rare

    Physical demands of the job:

    • The post holder will be required to use equipment essential to the role, e.g. catering trolleys
    • Physical effort required for the role will be frequently moderate for several short periods during a shift
    • Frequent concentration is required when cooking or using machinery

Person Specification

Qualifications

Essential

• Basic food hygiene certificate

Experience

Desirable

• Experience in food preparation and cooking

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.

Certificate of Sponsorship

Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).

From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).

Employer details

Employer name

Midlands Partnership NHS Foundation Trust

Address

Redwoods Centre

Shrewsbury

SY3 8DS

Employer's website

https://www.mpft.nhs.uk (Opens in a new tab)