Job Description

Job Overview

• To assist in the provision of the catering and food production service delivered to the Trust.

Main Duties

1. Prepare and/or plate up meals for distribution to wards

2. Serve food to patients, visitors and staff

3. Cleaning of kitchen equipment, kitchen and catering facility

4. Ensure that catering presentation areas are clean and presentable What we are looking for

1. Communication & Relationship Skills Provide and receive routine information orally for own job and to inform work colleagues, patients, clients Communication on job duties/ provide information on food service

2. Knowledge, Training & Experience Small number of routine work procedures, on the job training Induction, knowledge of basic food hygiene and portion control

3. Analytical & Judgemental Skills Judgements involving straightforward facts or situations Decisions on routine tasks

4. Planning & Organisational Skills Organise own day to day work tasks or activities Plans own work

5. Physical Skills Physical skills obtained through practice Contact with patients/ delivers food to wards

6. Responsibility for Patient/Client Care Assist patient/clients during incidental contacts/ Deals with patient and client complaints regarding the quality and service of food

7. Responsibility for Policy/Service Development Follow policies in own role Comments on catering and hygiene policies

8. Responsibility for finance & Physical Resources Handles cash, safe use of equipment Operates cash till, responsible for dismantling and reassembling kitchen equipment

9. Responsibility for Human Resources demonstrate own duties to new or less experienced employees Advice to new starters

1 5

10. Responsibility for Information Resources Record personally generated information Processes own time sheets and work records

11. Responsibility for Research & Development Undertakes surveys or audits, as necessary to own work Completes e.g. staff surveys

12. Freedom to Act Well-established procedures, supervision close by Adheres to company and client catering management policies, work is checked daily 1 5

13. Physical Effort Frequent moderate effort for several short to medium periods Lifting equipment, lifting dishwasher loads, delivering food trolleys containing crockery and pans 3 12

14. Mental Effort General awareness, sensory attention; work pattern predictable/Frequent concentration; predictable work pattern Concentration required in kitchen environment and concentration for operating cash till 2 7

15. Emotional Effort Exposure to distressing or emotional circumstances is rare Limited contact with seri

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