Job Description

To assist the Catering Supervisors and cooking grades in all activities associated with the provision of a professional meal service for all groups of staff and patients while maintaining strict hygiene practices and adhering to departmental policies and procedures



Commitment, self-motivation



able to commit to maintaining high standards of personal hygiene



ability to communicate well within the catering team, both individually and as a group.



Ability to work flexibly



T To remain professional and respectful at all times



Supportive of junior members of staff within catering dept



Respond to all requests in a timely manner and remain professional



Encourage staff to work as a team



work together to get results



Observing departmental hygiene and safety regulations at all times demonstrating a good standard of personal hygiene and working in a safe manner.

Preparation and loading of patient meal trolleys ensuring accuracy with all food items, completing all necessary paperwork as required.

Preparation and cooking special diets of meals to a high standard accurately following recipes and cookery methods for a range of patient, staff and including hospitality buffet items

The provision of meals and food items in a call order kitchen environment.

Preparation, cooking and garnishing of hospitality requirements to high standards

The instruction of lower grades of staff and trainees where necessary.

Report any equipment and works issues that require repair to the supervisor.

Cleaning of premises and equipment and utensils to specified hygiene standards.

Ensure the correct and economical use of materials including the effective use of all kitchen equipment and energy supplies.

Responsibility for stock rotation and checking date codes when given cleaning duties by Executive head chefs.

The delivery of a Professional patient focused meal service ensuring all hygiene and safety standards are maintained at all times

Demonstrate a professional customer focused service following departmental guidelines and adhering to any local ward protocols at all times.

Accurately serving patients meal requirements ensuring temperature controls are maintained for hot and cold food during the service period



At CHS we understand the differences in delivering our services in complex environments and we have a flexible approach to meet the needs of our customers. Our Estates and Facilities management functions alongside our Clinical Engineering, decontamination and procurement service, provides the following:



Fully managed estate and building maintenance



Clinical Engineering and Decontamination



Procurement advice, guidance and governance



Capital project management



Transport



Grounds maintenance.



Portering



Catering



Cleaning (including robot and deep cleaning)



All provided to nationally recognised standards giving you assurance that your premises and equipment will be the best they can, and your customers will have confidence in you as a provider.



Working in a hot environment, or in continuous chilled environment



Accurate completion of documentation



Frequent contact with patients on wards



Long periods of time spent on feet



S Spending a lot of time problem solving, some decision making and constant monitoring