Job Summary

Working as part of the multidisciplinary team providing patients, relatives, staff and visitors with a high-quality person centred and safe catering service demonstrating a sensitive and positive attitude. Assisting with the preparation of food and contributing to the operation and cleanliness of the kitchen, Tea Preps, Staff Lounge and associated equipment whilst supporting the production, portioning, distribution and service of meals and snacks

To comply with current Food Safety regulations, Health and Safety, Infection Control and COSHH Regulations.

Main Responsibilities

• Provide a high quality, safe and cost-effective catering production and service.
• Communicating directly with patient’s and relatives regarding meals and hospitality requirements including interpretation of patient’s menus.
• Ensuring special/therapeutic diet requirements are reflected in patient choices.
• Maintain safe systems of work and a safe working environment in accordance with the Health & Safety Policies and Procedures, COSHH, the Food Safety Act (1990), Food Hygiene Regulations (2006) and the Departmental Food Safety Assurance Manual.
• Work effectively with volunteers.
• Demonstrate a sensitive and professional attitude in accordance with the Hospice values
• Rotate into the Hospice café to support the provision of light meals.
• Keep tea points throughout the Hospice ready for use

Food Safety Assurance:

• Comply with Food Safety Assurance manual, incorporating HACCP
• Cleaning and wash-up of all equipment, machinery, crockery and cutlery.
• Record keeping associated with Food Safety Assurance System including HACCP e.g. temperature control, receipt and storage of supplies, daily cleaning schedules.
• Assist cooks with basic preparation of meals/sandwiches.
• Store goods correctly and use stock on a rotational basis.
• Comply with Food Hygiene Regulation requirements.
• Comply with Allergen Regulations requirements.

Patient Service:

• Plating of meals for distribution to patients.
• Direct service of food to patients ensuring it meets any special dietary requirements.
• Support the volunteers with overall delivery of patient’s meals at ward level.
• Supporting patients with their menu choices.
• Accuracy of Patient menu, particularly special diets – therapeutic/modified texture diets etc.

General:

• Comply with Health & Safety regulations including manual handling/risk assessment/fire safety training.
• Accurate recording of sign in/out procedures
• Complete all training requirements e.g. Mandatory & Statutory Training, Moodle & job specific requirements.
• Maintain security at all times
• Report faulty equipment to line manager
• Provide guidance and support to new members of staff relating to work practice

Person Specification 

Requirement: Essential / Desirable, Assessment (Application / Interview)

Education / Qualifications

• Basic Education & Literacy: Essential (A/I)
• Food Hygiene Certificate - Elementary: Desirable (A)

Knowledge / Experience 

• Knowledge of Cook Safe System: Essential (A)
• Previous Catering Experience: Essential (A)
• Previous Experience within Healthcare: Desirable (A)
• Knowledge of Hospice Services: Desirable (I)

Ability / Skills 

• Ability to Work Under Pressure: Essential (I)
• Ability to Adapt and Work as Part of a Team: Essential (I)
• Effective Communication Skills: Essential (I)
• Ability to Follow Instruction: Essential (I)
• Time Management: Essential (I)

Personal Qualities

• Motivated: Essential (I)
• Positive Attitude to Work: Essential (I)
• Trustworthy: Essential (I)
• Honest: Essential (I)