1. To provide a high level of customer service to patients, staff and visitors 2. To clean allocated pieces of heavy catering equipment using instructions and cleaning materials 3. To dispose of waste materials from catering areas to designated collection points.
4. To operate industrial dishwashers in all catering areas. 5. To operate mechanical floor scrubbing and steam cleaning equipment.
6. To transport provisions, equipment and other catering related items as required. 7. To maintain clean working environment at all times, with special regard to hygiene.
8. To ensure that all food is prepared in the environment with due care and attention, particularly in regard to customers special dietary requirements: for example, nut, dairy or wheat allergies. 9. Collate the number meal sold as required and generate associated uniware system reports as necessary.
10. Printing of the Menu sheets for Lunch service ensuring that all the correct Allergen and Cost information has been captured and the sheets are printed in a timely manner to allow sufficient time for display. 11. Assisting with the receipt of deliveries, checking quantity and quality of goods; ensuring that due diligence is followed by checking and recording delivery temperatures as appropriate and compliance with the Trusts policies and procedures as required.
12. Reporting of variances in deliveries both internally and to the supplier arranging replacement deliveries or credit notes as appropriate. 13. Keeping accurate records of stock and inventory movement both inwards and outwards from display to storage at the end of the day.
14. Ensure all stock is rotated and stored correctly reducing wastage and ensuring compliance with necessary legislation as required. 15. To undertake occasional duties outside the normal routine but within the scope of the position and the departments activities.
16. To assist, as required, at special functions, some of which may occur outside normal working hours, for which you will be paid overtime. 17. To report any complaint or compliment and take action if at all possible.
18. To report any incident of accident, fire, theft, loss, damage and take action as may be appropriate or possible. 19. To attend meetings and courses, as required.
20. To inform customers of menu choices and take and record individual food safety temperatures following the aligned procedure 21. To be aware of special dietary information in relation to meals produced and to ensure that all dietary and cultural needs are understood and met. 22.
To process and plan hospitality requests and pick and set up each requirement and deliver at the prearranged time, (This may be outside the AEB) 23. To carry out basic food preparation including making protein pots, salads, sandwiches, snacks and breakfast service items. 24. To cook and load regeneration trolleys for special functions in a timely manner in line with departmental procedures.
25. To cook bake off pastry goods and specific food items, including special diet requests in line with departmental procedures. 26. To serve meals to customers, assist customers with using hot beverage machines.
27. Ensure all food served to customers is attractively presented. 28. Maintain the prescribed portion control in the service of food from the hot food counters an 29.
To collect trays from the trolleys in the restaurants and to keep tables clean and cleared at all times 30. To take full responsibility for the cleanliness of the service counters, ensuring it is a hygienic environment in line with infection prevention and food hygiene standards as per detailed cleaning schedules, work schedules and safe systems of work. 31. To undertake cleaning duties including floors, wall surfaces and equipment following agreed cleaning schedules and COSHH guidelines ensuring that cleaning cupboards are clean, tidy and locked at all times.
32. To check restaurant provision stock levels, in line with set procedure including minimum/maximum stock levels and verify quantities on collection/receipt of delivery. 33. To deliver food for specific functions, handling and storing items appropriately in line with operational policies.
34. To check departmental fridges for out of date food and ensure that all stock is correctly rotated and used in date order. Any out of date products must be disposed of in the correct manner. 35.
To co-ordinate any extra meal / hospitality requests that may arise, during the core working hours. 36. To monitor the uptake of meals and any wastage in line with departmental protocols and ensure this information is recorded in order to reduce wastage. 37.
To complete all hard copy/electronic documentation to record food and beverage service information in accordance with HACCP, food safety legislation and departmental protocols as and when required. 38. To ensure a safe and productive working environment at all times ensuring that all waste is segregated and disposed of in line with the Trust waste policy. 39.
To report personal accidents/incidents as soon as they occur or potential hazards to the Assistant Duty Manager. 40. To ensure all duties are undertaken in compliance with all aspects of health and safety and food safety legislation and the correct use of personal protective equipment. 41.
Report any faults in equipment or building fabric to the Assistant Duty Manager. 42. To ensure the privacy and dignity of patients that may dine in our restaurants is respected at all times whilst carrying out food and beverage duties. 43.
Attend all mandatory and local training sessions as requested. Please see job description & person specs for full details.
