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Royal Marsden Hospital requires full time Ward Host for Catering department serving food and beverages to private patients, staff and visitors. Experience in similar role preferred.
Ensure the provision of an individualised, quality meal and beverage service to the patients.
Liaise on a daily basis with the patients and family members regarding meal preferences and appetite, taking into account any cultural and religious choices.
Organization of daily duties to meet the service demands
Ensure that patient's have filled in their menu selections, helping where necessary.
Collating of information off the menu orders and giving this information to the Head Chef and Patient Services Manager, admin team.
Assist in picking and packing of cook chill food for patients.
Ordering and receiving daily food stocks from the catering stores/kitchen ensuring appropriate stock rotation, and all wastage is kept to a minimum and recorded appropriately.
Discuss with the nursing staff Patient treatment plans in order to determine their effect on individual appetite and oral capacity.
About us
For further information on this role, please see the attached detailed Job Description and Person Specification
- Communicate daily with the catering staff regarding meal requests and to have a strategic planning meeting weekly with the Head Chef/Sous Chef and Patient service Manager to plan meal preparation requirements. Taking patient food & beverage orders/requests by communicating with the patient using the Trust computerised meal ordering systems. Help with the preparation &/or cooking of eggs, paninis, and any other cooking of food items under supervision or after relevant training. Serving beverages and meals, ensuring patients are assisted with removal of packaging. Ensuring the provision of snacks as per the product list is offered to patients in accordance with scheduled snack rounds. Daily cleaning of the ward kitchen areas to maintain a high standard of hygiene in accordance with appropriate departmental cleaning schedules. Ensure all relevant equipment has been turned "on" prior to service and switched "off" once used. Draining, Cleaning, Sanitising of ward pantry dishwasher after each service. Weekly descaling of dishwasher in accordance with Infection Control and the departmental cleaning schedules. Clean down all equipment and throw away all excess food items in the appropriate food waste bins after service. Checking dates on all foodstuffs in the kitchen storage areas and fridges on a daily basis. Daily provision and collection of patient surveys, returning completed surveys to the catering office for input, recording and analysis distribution. Regeneration of meals set out in the departmental policies and procedures. Ensuring that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety (Temperature Control) Act 1995 and to record all food temperatures. Ensure all food is prepared as close as possible to service times and hot food is served to a core temperature exceeding 75C. Distribute meals using a course by course process, ensuring that the patients tray is checked against their request and all items are correct, with the appropriate condiments available.
Royal Marsden Hospital requires full time Ward Host for Catering department serving food and beverages to private patients, staff and visitors. Experience in similar role preferred.
Ensure the provision of an individualised, quality meal and beverage service to the patients.
Liaise on a daily basis with the patients and family members regarding meal preferences and appetite, taking into account any cultural and religious choices.
Organization of daily duties to meet the service demands
Ensure that patient's have filled in their menu selections, helping where necessary.
Collating of information off the menu orders and giving this information to the Head Chef and Patient Services Manager, admin team.
Assist in picking and packing of cook chill food for patients.
Ordering and receiving daily food stocks from the catering stores/kitchen ensuring appropriate stock rotation, and all wastage is kept to a minimum and recorded appropriately.
Discuss with the nursing staff Patient treatment plans in order to determine their effect on individual appetite and oral capacity.
About us
For further information on this role, please see the attached detailed Job Description and Person Specification
- Communicate daily with the catering staff regarding meal requests and to have a strategic planning meeting weekly with the Head Chef/Sous Chef and Patient service Manager to plan meal preparation requirements. Taking patient food & beverage orders/requests by communicating with the patient using the Trust computerised meal ordering systems. Help with the preparation &/or cooking of eggs, paninis, and any other cooking of food items under supervision or after relevant training. Serving beverages and meals, ensuring patients are assisted with removal of packaging. Ensuring the provision of snacks as per the product list is offered to patients in accordance with scheduled snack rounds. Daily cleaning of the ward kitchen areas to maintain a high standard of hygiene in accordance with appropriate departmental cleaning schedules. Ensure all relevant equipment has been turned "on" prior to service and switched "off" once used. Draining, Cleaning, Sanitising of ward pantry dishwasher after each service. Weekly descaling of dishwasher in accordance with Infection Control and the departmental cleaning schedules. Clean down all equipment and throw away all excess food items in the appropriate food waste bins after service. Checking dates on all foodstuffs in the kitchen storage areas and fridges on a daily basis. Daily provision and collection of patient surveys, returning completed surveys to the catering office for input, recording and analysis distribution. Regeneration of meals set out in the departmental policies and procedures. Ensuring that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety (Temperature Control) Act 1995 and to record all food temperatures. Ensure all food is prepared as close as possible to service times and hot food is served to a core temperature exceeding 75C. Distribute meals using a course by course process, ensuring that the patients tray is checked against their request and all items are correct, with the appropriate condiments available.
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