Job responsibilities
OperationalTo carry out the cleaning of all equipment, and areas throughout the department to agreed standards as designated on the daily cleaning schedules keeping all areas clean and dry, safe and free of debris.
To allocate daily all duties to the individual members of the portering/cleaning team.
To supervise and lead the portering/cleaning team ensuring the daily cleaning schedules are adhered to and strict compliance to all hygiene procedures are met throughout the department.
To supervise and ensure that all portering/cleaning staff working within the Catering Department are fully conversant with and complete all relevant paperwork daily and that all records are correctly maintained.
To supervise the cleaning standards of the team and all hygiene related aspects of food preparation and storage.
To ensure the correct disposal of waste as laid down by agreed guidelines.
To operate a variety of types of equipment some of which are of a computerised nature e.g. computerised dishwashers.
To safely deliver the provision of milk to units and departments around the hospital site as and when required.
To safely deliver ward and department provision issues, as and when required, ensuring a signature of receipt is obtained.
To collect patient meal order forms from wards and departments around the hospital site.
To use knives and other cutting equipment safely and correctly
To concentrate while carrying out repetitive tasks and operating equipment.
To twice daily check dish wash and rinse temperatures and instigate any necessary action if temperatures are found to be incorrect.
To clear away and clean down at the end of the working shift in accordance with daily cleaning schedules.
To assist with some food preparation and packaging when required.
To assist with food delivery when required.
To ensure that all members of the potering/cleaning team are correctly dressed for duty in accordance with departmental rules on personal hygiene / uniform and jewellery.
To contribute to a cost effective service by ensuring economic use of commodities and other resources.
To report any defects to buildings or equipment via the relevant reporting system to estates.
To report immediately any incidence of pest infestation to a member of the catering management team.Documentation Control
To ensure that departmental rules and policies are complied with at all times.
To complete relevant documentation e.g. temperature controls and cleaning schedules.
To ensure that all documentation for the required standards of cleaning is completed accurately as per laid down guidelines.
To ensure all paperwork for ISO 9001 is completed accurately and on time where applicable.
To complete control documents regarding daily cleaning inspections
To complete staff related documentation e.g. sickness reporting / AIMS forms.
To complete weekly time sheet for oneself.Procedural Management
To display a professional attitude at all times including wearing correct clean uniform, footwear and minimum jewellery in line with NBT Policy of food Safety and Pest Control and individual departmental policies and requirements. You will act in a courteous manner to all patients, staff, visitors and work colleagues.
To maintain and observe departmental rules and legislation relating to the Food Hygiene (general) Regulations.To adhere and follow legislation with regards to food temperature regulations.
To observe and follow safety regulations and safe procedures in compliance with The Health and Safety at Work Act, Control of Substances Hazardous to Health, Fire, Manual Handling and other legislation as appropriate.
To be fully conversant with and ensure compliance with the Hazard Analysis Critical Control Point system in place for the department.
To fully understand and adhere to the written Safe Systems of Work.
To understand and adhere to all Trust and department policies relating to staff terms of employment.Staff Management
To supervise the portering/cleaning team in all aspects of work involved.
To ensure there is adequate liaison between staff in the stores area, production area, meal despatch area, central wash up area and restaurant back bar area.
To provide instruction too less senior grades of staff as and when required.
To deal with first line disciplinary matters i.e. counselling as and when required.
To ensure all staff allocated to you receive an annual appraisal.Supervisory Responsibilities
To ensure that the portering/cleaning team is staffed at all times to the appropriate agreed levels.
To ensure that the portering/cleaning team clean and sanitise all equipment and utensils to the agreed standards of hygiene.
To ensure that at the end of the cleaning shift all areas and equipment are left clean with all equipment stacked neatly away and all chemicals stored correctly and safely.
To ensure that all staff correctly dispose of waste according to the agreed guidelines.
To perform on the job training to members of the potering/cleaning team when required on a daily basis.
To ensure the portering/cleaning team take great care with the safety of food regarding temperature control and contamination while cleaning procedures are being carried out.
To issue all necessary cleaning materials / chemicals that are required for the day-to-day cleaning / sanitizing of the department.
To ensure the delivery provision of milk and ward kitchen issues.
To ensure the daily collection of patient meal order forms from wards and departments around the hospital site are delivered to catering office within the required time frame.
To ensure that the portering/cleaning team adhere to official guidelines and relevant legislation in all aspects of theyre day to day duties.
Communication
To attend meetings with other Supervisors and Managers and contribute to evaluating any future direction of Catering Services ensuring discussions are reported back to colleagues.
To liaise between other departments e.g. Portering, ward staff as and when necessary.
To promote a professional attitude in all aspects of communication with customers (patients, visitors etc.)
To interact with visitors to NBT via dining rooms.Training
To undertake any training necessary to help promote the professional image of the Catering Department.
To assist with releasing junior members of staff from duties to attend training.
