Catering Assistant - Band 2

JOB SUMMARY

The post holder will

Carry

out a wide range of general catering duties in the restaurant, hospitality,

vending and patient catering in an efficient and effective manner to ensure

that a high quality service is provided at all times. This post has a

significant amount of personal contact with staff, patients and members of the

public.

Key

Result Areas

To

carry out basic food preparation, packing labelling and chilling of

sandwiches and other food products, according to set recipes and procedures.

Packing and labelling of pre-prepared food commodities

for patients special diets.

To

carry out basic cooking duties including breakfast and back bar items.

To operate cash registers and reconciliation of monies in

line with departmental policies and procedures.

To prepare and deliver hospitalities in accordance with

hospitality forms.

To

clean, fill and attend to vending machines on a daily basis as per agreed

procedures.

To

serve meals in the staff dining room and other associated areas as required

and to portion food in the correct manner according to portion control.

To

prepare restaurant counters, refrigerated commodities and ensure that

restaurant tables have all items ready to carry out efficient service.

To

distribute provisions, meals and equipment within the department and hospital

site.

To

clean equipment and premises in accordance with duty rotas and work schedules

using the appropriate equipment and chemicals. This will include the immediate outer areas

of the building.

Report

any sightings of pests or damage to the fabric of the catering areas that could

provide potential harbourage to pests.

To

operate equipment e.g. scrubbing machine, flight dishwasher, cash register

etc. in a safe and responsible manner after training and to report faulty

equipment to the supervisor.

To

dispose of all waste food and refuse in a hygienic manner and in accordance

with the waste food policy.

To

complete all relevant control documents including: daily quality report

sheets, recording the temperature of food and equipment and to report any

untoward issues to the supervisor.

Maintain

all relevant records in compliance with the HACCP document to ensure due

diligence.

Monitor

and record the fridge and freezer temperatures, reporting any fall in

temperature to the supervisor.

To

promote a positive and professional image of the catering service in order to

maximise sales.

To

wear approved protective clothing provided, in accordance with the role and

food hygiene policy.

To

open the food stores areas as necessary at the start of the shift.

To

carry out all duties, adhering to manual handling and lifting procedures /

practice.

Accept

incoming deliveries, ensuring that goods are accounted for on the order

requisition and any adjustments are clearly marked and reported. Also the issuing of goods to various

departments, ensuring that all items are correctly requisitioned and any

adjustments are clearly identified on the relevant paperwork.

Receive,

check and record weekly deliveries for quantity, quality and temperature

where applicable.

To

ensure stores are correctly rotated, used in date order and any out of date

products are disposed of in the correct manner.

To

be aware of patient special diets and to ensure that all special dietary

needs / requests are followed.

To

open and close units ensuring equipment is turned off and areas secured.

For full job description, please see attached supporting

documents.

We are aware that an increasing number of applicants

are using AI technology to generate responses on NHS Job application

forms. Over reliance on AI-generated content in application forms is

strongly discouraged and we will conduct a thorough screening process before

selecting candidates to progress to the next stage. If you are using AI to

enhance your application, please disclose this in your NHS Jobs application

form.