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Detailed job description and main responsibilities

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Catering Assistant appointments are made to various sections of the catering department and to specific contract hours and shift patterns. However, in order to maintain and meet the varying needs of the service, it is emphasised that a Catering Assistant may be allocated to work in other sections of the department in line with their Job Description and contracted hours.

• Serving meals for patients or staff and other customers as required.
• Compliance with the Catering Department Services and Hygiene & Quality Standards.
• Attractive presentation of all food items served.
• Correct and consistent portion control.
• Meeting required tempo of work & service deadlines.
• Assisting in basic preparation and portioning of foods including Salads, sandwiches, Fruits and Cold Snacks
• As applicable to daily work section, completing written records of times and temperatures of foods as required. (H.A.C.C.P. – Hazard Analysis and Critical Control Points)
• Reporting to Section Supervisor regarding any food items which are not considered to be of a satisfactory temperature / standard for meals service.
• Ensuring that all items needing refrigeration are correctly stored and used in date code rotation.

• Moving & handling of Trolleys e.g. General transfer of food items, using trolleys and other food service equipment within operational areas. (observing safe 'Moving & Handling - refer to sections below)
• Clearing and cleaning of crockery, utensils, catering equipment and premises as required to maintain high standards of cleanliness.
• Dishwashing operations (including use of crockery & utensil washing machinery)
• Being aware of and complying with correct cleaning procedures and instructions for use of cleaning materials. (C.O.S.H.H. – Control of Substances Hazardous to Health)

• Being correctly / cleanly dressed when on duty and in compliance with rules regarding jewellery, watches, hair control etc.
• Strictly complying with codes of practice for general food safety and personal hygiene.
• Being aware of and complying with Natasha’s law for Allergens.
• Knowing and applying the correct procedures in catering staff responsibilities to report any sickness and especially that compliance with the D & V policy is ensured.
• Correctly operating, (under supervision as appropriate) and ensuring proper cleaning, to a high standard of hygiene, any item of machinery used.

• Being aware of and following the Health and Safety procedures of the Catering Department and of the Trust.
• Observing and complying with safe 'Moving and Handling' guidance and training
• Meeting personal responsibility, for own safety and safety of colleagues, through safe working practices.
• Warning colleagues, and reporting to Supervisor or Catering Manager, of any identified potential risk e.g. defective equipment.
• Taking appropriate action in the event of an accident to notify Supervisor or Catering Manager without delay, referring to and completing online Incident Report in line with Health & Safety policy.

Personal

The working environment of the main kitchen meals service area, serving over 4000 meals daily, may often be hot, noisy and very busy due to the requirement to meet speed and timeliness of meals service 3 times daily, every day of the year.

The duties of a Catering Assistant involves long periods standing / walking in catering department areas.

Refresher training for food hygiene is required annually.