- To be responsible for ordering/requisitioning, receipting (physical and online receipting) of delivered items, checking delivery notes against orders, in compliance with the departments operating procedures
- To initiate procurement request using the Trust Electronic Requisitioning Ordering System, PECOS and PIM
- To manage available storage space in line with the department’s operational policies and procedures
- To be responsible for issuing food items, dry goods and cleaning materials
- To be responsible for completing food safety checks relating to temperature sensitive food items
- To be responsible for checking fridge and freezer temperature
- To be responsible for completing requisitions manual and electronic, ensuring stocks of food and non-food consumable products are maintained at the agreed levels, adjusting stock levels in consultation with the Catering Service Manager
- To be responsible for ensuring that audit frameworks are maintained for the receipt and issuing of catering commodities
- To be responsible for the management of stock rotation within your control, in accordance with the departments operational policies
1.1 To receive deliveries, checking details of goods delivered against the order and the delivery note, ensuring temperatures and food safety criterions are complied with
1.2 To undertake the storage of deliveries; ensuring the principles of stock rotation are applied and adhered to by all stock users
1.3 To issue items to authorised users, in accordance with guidelines issued by the Catering Service Managers
1.4 To have responsibility for requisitioning, receipt, storage and issuing of provisions
1.5 To maintain, and where appropriate generate records for the safe / secure management of all goods and commodities received and issued
1.6 To liaise with suppliers where goods fail to satisfy the departments purchasing criteria
1.7 To comply with stock taking procedures as directed by the Catering Services Managers
1.8 To ensure stocks of hazardous materials are safely and appropriately stored
1.9 To assist in the delivery of products to wards as necessary
1.10 To assist in the allocation of chilled product for ward delivery
1.11 To liaise with the Trust procurement personnel in relation to delivery problems
1.1 To follow up on credit note queries where necessary
1.2 To verify prices, that have been submitted where an invoice accompanies the delivery, taking appropriate action where necessary
1.3 To assist in the pricing of menu items
1.4 To liaise with the Catering Service Manager, have sufficient quantities of products to meet fluctuations in demand
1.5 To assist in supplier assessment when necessary
1.6 To monitor and evaluate ward requisitions for top-up items issued
by the catering department
1.7 To verify standing orders, making occasional adjustments to reflect changing service needs, in consultation with the Catering Service Manager
1.8 To attend training courses on and off the job to meet the requirements of the position
1.9 To work in a safe manner ensuring that Health & Safety requirements are followed having an overall awareness of department Security and Fire procedures
1.10 Any other duties necessary and commensurate with the nature and grading of the post. This may require the post holder to carry out extra duties to those detailed above
- To be responsible for ordering/requisitioning, receipting (physical and online receipting) of delivered items, checking delivery notes against orders, in compliance with the departments operating procedures
- To initiate procurement request using the Trust Electronic Requisitioning Ordering System, PECOS and PIM
- To manage available storage space in line with the department’s operational policies and procedures
- To be responsible for issuing food items, dry goods and cleaning materials
- To be responsible for completing food safety checks relating to temperature sensitive food items
- To be responsible for checking fridge and freezer temperature
- To be responsible for completing requisitions manual and electronic, ensuring stocks of food and non-food consumable products are maintained at the agreed levels, adjusting stock levels in consultation with the Catering Service Manager
- To be responsible for ensuring that audit frameworks are maintained for the receipt and issuing of catering commodities
- To be responsible for the management of stock rotation within your control, in accordance with the departments operational policies
Key Result Areas:
- Compliance with current Food Safety Regulations
- Compliance with set quality, quantity and food waste control measures
- To comply with the departments Hazard Analysis Critical Control Point [HACCP] procedures
- To ensure agreed stock levels are maintained
- To undertake stocktaking and provision requisitioning
- To ensure all service users are treated with the highest regard to customer care
- To work in a safe and hygienic manner, ensuring the highest standard of food safety
- To maintain the highest standard of personal and professional presentation
- To undertake on/off the job training as required
- To comply with trust policies and procedures
- To take part in the trust appraisal process
1 Main Duties And Responsibilities
1.1 To receive deliveries, checking details of goods delivered against the order and the delivery note, ensuring temperatures and food safety criterions are complied with
1.2 To undertake the storage of deliveries; ensuring the principles of stock rotation are applied and adhered to by all stock users
1.3 To issue items to authorised users, in accordance with guidelines issued by the Catering Service Managers
1.4 To have responsibility for requisitioning, receipt, storage and issuing of provisions
1.5 To maintain, and where appropriate generate records for the safe / secure management of all goods and commodities received and issued
1.6 To liaise with suppliers where goods fail to satisfy the departments purchasing criteria
1.7 To comply with stock taking procedures as directed by the Catering Services Managers
1.8 To ensure stocks of hazardous materials are safely and appropriately stored
1.9 To assist in the delivery of products to wards as necessary
1.10 To assist in the allocation of chilled product for ward delivery
1.11 To liaise with the Trust procurement personnel in relation to delivery problems
1.12 To follow up on credit note queries where necessary
1.13 To verify prices, that have been submitted where an invoice accompanies the delivery, taking appropriate action where necessary
1.14 To assist in the pricing of menu items
1.15 To liaise with the Catering Service Manager, have sufficient quantities of products to meet fluctuations in demand
1.16 To assist in supplier assessment when necessary
1.17 To monitor and evaluate ward requisitions for top-up items issued
by the catering department
1.18 To verify standing orders, making occasional adjustments to reflect changing service needs, in consultation with the Catering Service Manager
1.19 To attend training courses on and off the job to meet the requirements of the position
1.20 To work in a safe manner ensuring that Health & Safety requirements are followed having an overall awareness of department Security and Fire procedures
1.21 Any other duties necessary and commensurate with the nature and grading of the post. This may require the post holder to carry out extra duties to those detailed above
