Catering Assistant inEast Grinstead inEast Grinstead PUBLISHED
FRI 20 DEC 2024
Additionally, the Catering Assistant must monitor the temperature of food storage units, attend training sessions, maintain necessary records, and adhere to the Trust’s policies and procedures. Manual handling and lifting are integral parts of the job, and the assistant is also responsible for reporting maintenance issues and ensuring a respectful environment regarding equality and diversity.
To work as a team member with a flexible approach within the Catering Department. To assist in the preparation and service of food for patients, staff and visitors, maintaining high standards of cleanliness and hygiene throughout the department.
1.1 Undertake food service to patients, staff and visitors.
1.2 Ensure that presentation, portion control, temperature control and food quality standards are adhered to.
1.3 Carry out the preparation of snacks and salads to the required standards and any other food items required for sale.
1.4 Undertake the cleaning of floors, surfaces and equipment within the kitchen and dining room as appropriate.
1.6 Replenish stock items in the restaurant/kitchen from catering stores, there is a degree of manual handling and lifting involved within this role.
1.10 Attend any necessary training program as directed by the Food and Beverage Manager.
1.11 Check temperatures of refrigerators and maintain all records.
1.15 Dispose of all catering waste according to departmental policy which includes the operation of waste disposal unit.
1.17 Adopt a flexible approach as there may be a requirement to work in either the central kitchen, stores or the restaurant.
1.18 Respect all issues in relation to equality and diversity in relation to patients, colleagues and visitors.
1.19 Operate equipment as required following appropriate training e.g. central dishwasher/pot wash, deep fat fryer/oven, toasted sandwich maker and any other equipment as appropriate.
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1.1 Undertake food service to patients, staff and visitors.
1.2 Ensure that presentation, portion control, temperature control and food quality standards are adhered to.
1.3 Carry out the preparation of snacks and salads to the required standards and any other food items required for sale.
1.4 Undertake the cleaning of floors, surfaces and equipment within the kitchen and dining room as appropriate.
1.5 Ensure the availability of sufficient crockery and cutlery in advance of service times.
1.6 Replenish stock items in the restaurant/kitchen from catering stores, there is a degree of manual handling and lifting involved within this role.
1.7 Ensure strict adherence to all policies and procedures in relation to food hygiene, paying particular attention to personal hygiene requirements.
1.8 Ensure that the Trusts procedures and policies are adhered toe
1.9 Wear a correct and clean uniform whilst on duty.
1.10 Attend any necessary training program as directed by the Food and Beverage Manager.
1.11 Check temperatures of refrigerators and maintain all records.
1.12 Attend departmental meetings as appropriate.
1.13 Maintain any records appropriate to area of work.
1.14 Report mechanical/maintenance faults to the Head Chef, Restaurant Supervisor or Catering Manager.
1.15 Dispose of all catering waste according to departmental policy which includes the operation of waste disposal unit.
1.16 Carry out other duties as may be required to ensure the smooth and efficient provision of the services.
1.17 Adopt a flexible approach as there may be a requirement to work in either the central kitchen, stores or the restaurant.
1.18 Respect all issues in relation to equality and diversity in relation to patients, colleagues and visitors.
1.19 Operate equipment as required following appropriate training e.g. central dishwasher/pot wash, deep fat fryer/oven, toasted sandwich maker and any other equipment as appropriate.
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