Bank Catering Assistant

Please see the full job description and person specification for more details. KEY TASKS: Restaurant Services: • Basic preparation of food and beverages. • The safe use of catering equipment within area e.g. fryers, microwaves and small ovens. • Service of food and beverages to customers. • Cash and payment card handling via a computerised Electronic Point of Sale unit. • Fill, clean and maintain beverage machines. • Keep all confectionary items, drinks etc. topped up during service. • Maintain cleanliness of the dining area, servery and all equipment in the restaurant/caf. Patient services/kitchen: • Help assemble meals for patients service. • Clear and clean patient and staff meal trays using the waste disposal and conveyor system. • Safe Use of dishwashers, floor scrubbing machine and steam cleaner. • Manoeuvre and clean meal trolleys within the kitchen area. • Pre wash cooking tins and utensils by hand. • Clean floors, tabling, dishwasher, conveyors and other equipment in the kitchen foodservice areas. • Prepare sandwiches and rolls for meal service in a safe hygienic method using standard recipes for staff/visitors restaurant and patients. • Assemble food/beverage and crockery requirements for functions across the hospital site. • Help maintain a quality service from the Trusts vending ensuring products are safe to serve, machines are in clean working order and reporting any failures to a senior member of staff. • To assist with the collection and collation of patients menus. • Deliver catering items and provisions to wards and other areas within the Trust, maintaining stock control and completing relevant records of stock and temperatures. Communication and team working: • Communicate with customers within catering outlets (customers can be staff, patients & visitors)/ nurses coming to collect items for wards/general porters/engineers/office staff. Take messages if necessary to give to supervisors or other members of staff. • Liaise with cooks regarding special dietary requirements. • To have a basic understanding of dietary needs of patients and visitors to the Trust. • To understand allergens and the risks they may cause to patients and visitors. • Work either alone or as part of a team to carry out the job purpose. • Attend group meetings. • Report breakdown of equipment, health & safety issues, general problems to supervisory staff. Managing resources: • Staff are required to use provisions and stock in date rotation. • Inform appropriate supervisory staff of the need for stock replenishment. • Receipting of chilled, frozen, and dry provisions when applicable and ensuring the correct storage and stock rotation takes place in line with departmental HACCP procedures. • To be responsible and respectful for the safe and efficient use of Trust property and to report any damages to a senior member of the team. • Ensure the correct chemicals for dishwasher are replenished when necessary. • Report sightings of pests to a senior member of staff. • Be aware of emergency and security procedures for your department. • Cleaning of all equipment and areas, walls (within reach), working surfaces, windows, (within reach), floors, dry storage areas and cupboards as per the site cleaning schedule. • Removal of kitchen waste regularly throughout the day in the correct manner. Training and Teaching: • Staff will give on the job training to new members of staff. • Staff will be expected to attend mandatory training and to complete a basic hygiene course. Policies and service development: • Staff are expected to adhere to Trust polices and departmental policies at all times. • To share ideas on how to improve the service / work conditions. General: • Any other duties relevant to the post and delegated by a supervisor. PLEASE NOTE: The closing date for this vacancy may change if we receive a strong response. You should ensure that you apply for any post you are interested in as soon as possible. Job description Job responsibilities Please see the full job description and person specification for more details. KEY TASKS: Restaurant Services: • Basic preparation of food and beverages. • The safe use of catering equipment within area e.g. fryers, microwaves and small ovens. • Service of food and beverages to customers. • Cash and payment card handling via a computerised Electronic Point of Sale unit. • Fill, clean and maintain beverage machines. • Keep all confectionary items, drinks etc. topped up during service. • Maintain cleanliness of the dining area, servery and all equipment in the restaurant/caf. Patient services/kitchen: • Help assemble meals for patients service. • Clear and clean patient and staff meal trays using the waste disposal and conveyor system. • Safe Use of dishwashers, floor scrubbing machine and steam cleaner. • Manoeuvre and clean meal trolleys within the kitchen area. • Pre wash cooking tins and utensils by hand. • Clean floors, tabling, dishwasher, conveyors and other equipment in the kitchen foodservice areas. • Prepare sandwiches and rolls for meal service in a safe hygienic method using standard recipes for staff/visitors restaurant and patients. • Assemble food/beverage and crockery requirements for functions across the hospital site. • Help maintain a quality service from the Trusts vending ensuring products are safe to serve, machines are in clean working order and reporting any failures to a senior member of staff. • To assist with the collection and collation of patients menus. • Deliver catering items and provisions to wards and other areas within the Trust, maintaining stock control and completing relevant records of stock and temperatures. Communication and team working: • Communicate with customers within catering outlets (customers can be staff, patients & visitors)/ nurses coming to collect items for wards/general porters/engineers/office staff. Take messages if necessary to give to supervisors or other members of staff. • Liaise with cooks regarding special dietary requirements. • To have a basic understanding of dietary needs of patients and visitors to the Trust. • To understand allergens and the risks they may cause to patients and visitors. • Work either alone or as part of a team to carry out the job purpose. • Attend group meetings. • Report breakdown of equipment, health & safety issues, general problems to supervisory staff. Managing resources: • Staff are required to use provisions and stock in date rotation. • Inform appropriate supervisory staff of the need for stock replenishment. • Receipting of chilled, frozen, and dry provisions when applicable and ensuring the correct storage and stock rotation takes place in line with departmental HACCP procedures. • To be responsible and respectful for the safe and efficient use of Trust property and to report any damages to a senior member of the team. • Ensure the correct chemicals for dishwasher are replenished when necessary. • Report sightings of pests to a senior member of staff. • Be aware of emergency and security procedures for your department. • Cleaning of all equipment and areas, walls (within reach), working surfaces, windows, (within reach), floors, dry storage areas and cupboards as per the site cleaning schedule. • Removal of kitchen waste regularly throughout the day in the correct manner. Training and Teaching: • Staff will give on the job training to new members of staff. • Staff will be expected to attend mandatory training and to complete a basic hygiene course. Policies and service development: • Staff are expected to adhere to Trust polices and departmental policies at all times. • To share ideas on how to improve the service / work conditions. General: • Any other duties relevant to the post and delegated by a supervisor. PLEASE NOTE: The closing date for this vacancy may change if we receive a strong response. You should ensure that you apply for any post you are interested in as soon as possible.