Catering Assistant

Job description

Job responsibilities

Ensure the central service of patient meals is delivered accurately, with the correct meals provided to patients as per their dietary requirements.

Participate in the cleaning and sanitation of food preparation areas and equipment, adhering to the highest food safety standards.

Operate mechanical cleaning machinery for the upkeep of premises and equipment.

Restock waste bins, hand towels, hand soap, and cleaning chemicals across the main kitchen and dining areas, ensuring proper hygiene practices are maintained.

Serve a diverse range of individuals in customer service areas, offering assistance with dignity and respect, and meeting their varying needs.

Assist with general food preparation, including the preparation of sandwiches, rolls, salads, and cold desserts, as required.

Collaborate with team members to maintain cleanliness in premises and equipment as needed.

Aid in the transportation of food and materials between service points to ensure smooth operations.

Follow departmental and hospital policies including those related to health & safety, fire safety, moving and manual handling, control of substances hazardous to health (COSHH), and food safety & hygiene and all other relevant policies.

Provide excellent service to customers in all retail outlets, ensuring a high standard of service while operating till ensuring accurate transactions.

Maintain a hygienic environment, ensuring cleanliness and compliance with all health regulations.

Uphold a high standard of personal hygiene, wearing the appropriate uniform/protective clothing and shoes provided.

Demonstrate flexibility in working to ensure continuous service provision, adapting to the needs of the hospital.

Support the department by working in other areas as required, contributing to the overall service delivery.

Support the estates and facilities department by working in other areas as required, contributing to the overall service delivery.

Responsibility for Patients

Assist in ensuring that patients' dietary needs are met by supporting the meal production process, ensuring that meals are prepared and served in line with individual dietary requirements.

Answer the kitchen phone in a timely and professional manner, addressing inquiries or directing them to the appropriate team members.

Relay messages throughout the department to ensure smooth communication and efficient operations.

Participate in briefings with retail staff to discuss important details such as portion sizes, menu content, allergens, and any updates related to food service.

Learn and familiarise yourself with the patient menu ordering system to assist with meal selections and dietary needs.

Support the team in managing patient menu changes as required, ensuring adjustments are communicated and implemented accurately.

Responsibility for Policy and Service Development

Actively adhere to and enforce the departments food safety procedures, ensuring that all catering staff comply with food safety standards. Proactively suggest improvements to the line manager to enhance processes and service delivery.

Attend meetings, briefings, and informal training sessions as required, staying updated on departmental procedures and best practices.

Responsibility for Financial and Physical Resources

Actively contribute to increasing sales and profit margins by demonstrating awareness of business needs and supporting operational efficiencies.

Ensure the safe and proper use of kitchen equipment, taking care to handle and maintain all tools and appliances correctly.

Maintain awareness of stock levels and ensure the security and proper storage of provisions in the kitchen and storage areas.

Demonstrate cost-consciousness by assisting in maintaining budgets and supporting efforts to minimise waste.

Ensure that the kitchen, equipment, and all storage areas are kept clean and organised at all times, adhering to health and safety standards.

Responsibility for Staff

Assist with the training and orientation of new staff, ensuring they are familiar with their roles, departmental procedures, and safety protocols.

Responsibility for Information Resources

As an employee, you are legally responsible for the accurate handling of all records you gather, create, or use in your role within the Trust. This includes patient, financial, personal, and administrative records, whether paper-based or electronic. All records are considered public, and you have a legal duty of confidentiality regarding all service users.

Ensure compliance with the Trust's Data Protection and Confidentiality Policy and seek guidance from your manager if you have any doubts about managing records appropriately.

All staff members are responsible for ensuring that information quality standards are consistently met.

Report any mechanical or equipment faults immediately, ensuring appropriate warning signs are displayed.

Participate in annual refresher training, staff appraisals, and specific training in line with governmental, departmental, and Trust policies to support personal development.

Responsibility for Research and Development

Take part in and complete staff surveys.

Assist the Head Chef in catering research and development opportunities as required by new methods and technology and/or new legislation.

Physical Skills

Proficient in using various kitchen tools and equipment, including knives, dishwashers, and food preparation tools, ensuring proper safety and hygiene practices are followed at all times.

Able to assist in food preparation, including chopping, assembling, and plating meals under the direction of chefs, ensuring adherence to recipes and portion sizes.

Comfortable working with a range of cooking methods and food types, including assisting in the preparation of hot and cold meals, salads, sandwiches, and desserts.

Capable of working efficiently and maintaining focus under pressure, particularly during busy meal times or when faced with changing circumstances such as last-minute orders or changes in service.

Adaptable and responsive to the demands of the kitchen, including adjusting to last-minute dietary changes or specific requests from patients, staff, and visitors.

Ensures all kitchen areas, including work surfaces and equipment, are kept clean and sanitised to the highest standards, supporting a safe and hygienic food service environment.

Able to transport food items and materials between service areas, ensuring food safety and maintaining efficiency throughout meal delivery.

Analytical & Judgement Skills

Report any equipment failures to the line manager or Estates team, providing clear details of the issue and using your best judgement to suggest the most efficient solutions or temporary fixes to minimize disruption to food service.

Identify and report any issues with suppliers or product availability to the line manager, assisting in finding practical solutions to supply challenges that may affect meal production or service.

Apply sound judgement when facing staffing challenges, helping to adjust and streamline workflows to ensure the timely delivery of food services, particularly during busy periods or when staff shortages occur.

Respond effectively to queries from ward staff or other departments regarding catering-related matters, using good judgement to resolve issues and ensure smooth coordination between the kitchen and other hospital areas.

Planning & Organisational Skills

Support stock control processes, ensuring supplies are available and properly stored, and help monitor waste to contribute to cost-effective operations.

Adapt to changing service requirements, assisting with meal preparation and delivery based on varying demand or special dietary requests.

Work collaboratively with the team, following instructions and assisting in the smooth running of kitchen operations.

Assist in the efficient allocation of tasks, supporting team members to ensure work is completed on time and to the highest standards.

Person Specification

Education, Qualifications and Training

Essential

• Evidence of School Eductaion
• Basic Food Hygiene
• Manual Handling of Loads

Knowledge & Experience

Essential

• Food Safety and Handling: Familiarity with basic food hygiene standards (e.g., Level 2 Food Hygiene Certificate). Understanding of cross-contamination risks and allergen awareness
• Kitchen Operations: Experience working in a kitchen environment, assisting with preparation, cleaning, and organization. Knowledge of using basic kitchen equipment safely.
• Retail Operations: Experience in a retail or customer-facing role, preferably in food service. Knowledge of operating point-of-sale systems and handling cash or card payments
• Stock Management: Basic understanding of stock rotation (FIFO) and minimizing food waste.
• Health and Safety: Awareness of workplace safety protocols, including lifting and handling procedures.
• Communication Skills: Ability to communicate effectively with customers, team members, and supervisors.
• Flexibility in Scheduling: Willingness to work shifts, including early mornings, evenings, weekends, and public holidays.

Skills & Abilities

Essential

• Food Preparation Skills: Basic food preparation, including chopping, portioning, and assembling meals. oUnderstanding of dietary requirements wither with modified texture or clinical dietary requirements
• Customer Service Skills: Friendly and professional demeanour when interacting with customers in retail settings. Ability to handle customer inquiries and provide assistance promptly and courteously.
• Flexibility and Adaptability: Willingness to perform a variety of tasks, including retail service, food preparation, and cleaning duties. Ability to switch between front-of-house and back-of-house roles as needed.
• Teamwork: Ability to work collaboratively with chefs, kitchen staff, and retail colleagues. Willingness to take direction and assist with team goals.
• Food Safety and Hygiene: Basic understanding of food safety practices, including proper storage, handling, and cleaning. Awareness of personal hygiene and its importance in food service environments.
• Time Management: Ability to prioritize tasks in a fast-paced environment, ensuring timely meal service and retail operations.
• Numeracy Skills: Handling cash transactions accurately and efficiently in the retail setting. Recording inventory or assisting in stock management when needed.

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

Dorset County Hospital NHS Foundation Trust

Address

Dorset County Hospital

Williams Avenue,

Dorchester

DT1 2JY

Employer's website

https://www.dchft.nhs.uk/working-for-us/ (Opens in a new tab)