Job summary
To work within a team of kitchen assistants within the catering department at Princess Alexandra with the responsibility for maintaining the cleanliness of the fabrications and equipment within the kitchen which meets the Food Hygiene Legislation and for receiving and storage of perishables and non-perishables food items.
To ensure all catering equipment and work surfaces are kept in a clean and hygienic state that meets the Food Hygiene Legislation and that all cleaning practices meets with the C.O.S.H.H requirements.
The correct storage of perishable and non-perishable food products ensuring that the strict temperature control of deliveries are adhered to
Main duties of the job
This role is part of a wider Catering Assistants team providing a cleaning and support service to Catering Department including the Alexandra Restaurant and the main kitchen.
The role of the Kitchen/Retail Assistant:
Support chefs with kitchen operations providing patients & public meal preparation via the mobile bulk trolley service or from time to time by any other means deemed necessary in line with business/patient needs
To provide a hot and cold food service to staff and visitors in the main restaurant.
Operation of till and the handling of cash.
To stock and replenish fridges and food and beverage storage within Alexandra Restaurant and Alex Lounge.
To provide a support service to the kitchen [cold food prep and cleaning]
To work as part of a team in the Central Dish wash and Pot Wash area
Will also be required to carry out duties in the following areas as and when required, to meet service needs;
Kitchen
Menu Summariser (sorting and consolidating patients order)
Will be required to ensure high standards of food safety and quality are maintained at all times and in accordance with Food Safety Legislation and HACCP Food Safety Management System
About us
The Princess Alexandra Hospital NHS Trust (PAHT) is proud to care for the communities of West Essex, delivering safe, compassionate, and high-quality services. We are part of the Neighbourhood Wave; a national programme thats changing how care is delivered by focusing on prevention, early support, and more joined-up services across health, social care, and the voluntary sector.
This means were working more closely with local partners to bring care closer to home and support people to live healthier, more independent lives.
Were a supportive and inclusive organisation that values its people. We offer development opportunities, flexible working, and a strong focus on wellbeing. As a Disability Confident and equal opportunities employer, we welcome applicants from all backgrounds and experiences.
Join us and help shape the future of care in West Essex.
Job description
Job responsibilities
Duties and responsibilities
- General cleaning of all areas associated with the catering department [e.g. working surfaces, equipment, floors, walls, stores area etc.] whilst using the appropriate cleaning materials/chemicals/equipment for the job, wearing the specified personal protective clothing and completing cleaning schedule documentation
- Work in accordance with duty rotas and work schedules.
- Responsible for practicing good hygiene and health & safety within the department in accordance with current Food Safety and Health & Safety Legislation.
- Ensure high standard of personal hygiene in accordance with legal requirements, policies and procedures.
- Collection, removal and disposal of waste material in line with the Trust Waste Management policy/Sustainability Plan including cleanliness of waste receptacles.
- Food and beverage service in main restaurant.
- Assist in other areas within the catering department as and when required to meet service needs.
- Ensure the careful use of resources to reduce unnecessary waste and comply with departmental stock rotation and control policy.
- To attend Food Safety Training to include Induction, CIEH Level 2 Award in Food Safety and Catering, Annual Food Hygiene Refresher Training, Trust Statutory Training and any other mandatory training as and when required.
- Report all accidents/incidents and near misses.
- Report all sightings of pests to the immediate Supervisor.
- Wear clean and protective clothing and personal protective equipment in accordance with food safety and health & safety policies.
- To maintain high standards of meal presentation.
- To ensure high standards of food safety and quality are maintained at all times and in accordance with Food Safety Legislation and HACCP Food Safety Management System.
- To assist the kitchen with the preparation of cold foods such as sandwiches, salads, baguettes and function menu items etc.
- To monitor and record all temperature for the departments HACCP Food Safety Management System and take corrective action where necessary.
- Work in accordance with Trust’s Policies and Procedures including COSHH, Fire Safety and Manual Handling.
- Report any patient/customer complaints to the supervisor
- To assist in training new staff to ensure basic level of competency in main duties
- To carry out washing up duties by mechanical methods or in the event of breakdown manually within the Central Dish wash area.
- To monitor temperatures of food served at ward level
- To ensure the department is secure on a late shift as and when required
DECISIONS & JUDGEMENTS
- Generally organises own work and works with ad-hoc supervision, within well established procedures and practices, and implements changes set by others.
- To work in accordance with Trust’s Policies and Procedures, including Food Safety Legislation, COSHH, Fire, Manual Handling, Health & Safety and attend Statutory Training.
- Ensure food deliveries, service frequencies and timings are reflective of the need of our patients and departmental guidelines.
- Managing stock rotation as per FIFO basis and that storage conditions are representative of prescribed standards laid out by chef(s).
- The post holder is required to have full understanding of their contribution to the purpose of the trust and their immediate manager’s expectations from them. Therefore, expectations are from this role to be 100% engaged in departmental appraisals; one on one review with their immediate manager; participate to on-going culture, recognising instant achievement/failure in the team and providing specific and descriptive praise/constructive criticism to other colleagues.
- The post holder is required to keep themselves up to date with all Trust policies and procedures including but not limited to absence notification and annual leave together with departmental local agreement.
- Recognising and addressing self-training needs and flag this for the urgent attention of immediate supervisor or Sous Chefs including Trust’s mandatory training needs.
- Completion of hygiene records/cleaning records and documents as per departmental SOP on HACCP (Hazards Analysis Critical control Point) procedures.
- Maintaining high standards of personal and general food hygiene in line with departmental SOPs and Food preparation & service policy.
- Maintain high standards of cleanliness and tidiness in food preparation areas including supporting catering areas and staff/visitors restaurant.
- Ensure all equipment used for food production is fit for the purpose, safe, clean and disinfected
- Prepare and present food for staff, patient’s visitors and hospitality functions/events, in strict accordance with standard recipes and service specifications including highlighting any training needs as necessary.
- Probing of all food temperatures and recording, during storage, preparation and service adhering to food hygiene legislation at all times.
- Supporting with the management of stock: receipt, rotation storage, stocking up and stock taking.
- Cleaning and wash-up of equipment, machinery, associated with all catering service.
- Reporting of maintenance and pest control issues.
- Appropriate disposal of refuse.
- Maintaining safe systems and processes of work.
- Follow standard recipes; adhere to portion sizes and control procedures.
- Familiarisations with special diet requirements for patient dining service as required and highlight any additional training needs for the attention of immediate supervisor or sous chefs.
- Supporting the department to achieve maximum sores on EHO (Environmental Health officer) audit.
- Report any compliments, complaints or incidents and take such remedial action as is necessary or practical.
- Support with the productivity, efficiency and developments within the catering department.
EDUCATIONAL
- Keep up to date with local policies and procedures enabling prompt response during emergencies and at times of ambiguity
- Keep up to date with information relating to providing allergen information involving dietary need of a colleague, patient or a visitor.
- Responsible for checking ingredient list, labels and allergen information before preparation of all food recipes, even on nominated raw/ready to eat products that are used on a regular basis and follow recall instructions or any update promptly upon receipt.
- Have comprehensive knowledge and skills required to serve texture meals or meals with special dietary requirements and highlight any additional training needs as urgent requirement.
- Keep up to date with trust’s initiatives and actively support chefs in maintaining already highest standards for buying local food; food traceability; animal welfare; organic food and all relevant steps and initiatives regulated by the Soil Association (independent organisation) for food quality and government buying standards.
SYSTEMS & EQUIPMENT
- This role requires extensive use of the following:
- All equipment used in commercial food preparation, production and packaging
- All equipment used in commercial retail industry
- Use of electronic till.
- IT equipment (computer, printer & other VDU/devices)
- Vending units (Hot/cold food & beverage)
- Ensure the correct, use whilst maintaining cleanliness, of a variety of equipment including mechanical pot/dish washer, heated food trolleys, microwave, coffee machines, tills, Panini machines, electronic probes and knives etc.
- Ensure all equipment is safe and clean before use whilst ensuring the correct use of cleaning materials.
- Report any equipment or building defects to the Duty Supervisor or Manager.
- Will be required to use departmental IT systems as appropriate (primarily for the purpose of menu summarising).
PHYSICAL DEMANDS OF THE JOB
- While performing the duties of this job, the employee is regularly and frequently required to stand prolonged period of time; sit; talk; hear; and use hands and fingers to operate commercial grade equipment or a computer and telephone or keyboard reach, stoop kneel to perform specific tasks that falls within the scope of this role.
- Specific vision abilities required by this job to include close vision requirements due to preparation/presentation tasks and/or computer work
- Light to moderate pushing, pulling and lifting is required
- Ability to uphold the stress of heat, noise and performing tasks of repetitive nature
- Regular, predictable attendance is required; including expectations to support with service continuity/contingency on short notice(s) as patient needs and business demands dictate.
Job description
Job responsibilities
Duties and responsibilities
- General cleaning of all areas associated with the catering department [e.g. working surfaces, equipment, floors, walls, stores area etc.] whilst using the appropriate cleaning materials/chemicals/equipment for the job, wearing the specified personal protective clothing and completing cleaning schedule documentation
- Work in accordance with duty rotas and work schedules.
- Responsible for practicing good hygiene and health & safety within the department in accordance with current Food Safety and Health & Safety Legislation.
- Ensure high standard of personal hygiene in accordance with legal requirements, policies and procedures.
- Collection, removal and disposal of waste material in line with the Trust Waste Management policy/Sustainability Plan including cleanliness of waste receptacles.
- Food and beverage service in main restaurant.
- Assist in other areas within the catering department as and when required to meet service needs.
- Ensure the careful use of resources to reduce unnecessary waste and comply with departmental stock rotation and control policy.
- To attend Food Safety Training to include Induction, CIEH Level 2 Award in Food Safety and Catering, Annual Food Hygiene Refresher Training, Trust Statutory Training and any other mandatory training as and when required.
- Report all accidents/incidents and near misses.
- Report all sightings of pests to the immediate Supervisor.
- Wear clean and protective clothing and personal protective equipment in accordance with food safety and health & safety policies.
- To maintain high standards of meal presentation.
- To ensure high standards of food safety and quality are maintained at all times and in accordance with Food Safety Legislation and HACCP Food Safety Management System.
- To assist the kitchen with the preparation of cold foods such as sandwiches, salads, baguettes and function menu items etc.
- To monitor and record all temperature for the departments HACCP Food Safety Management System and take corrective action where necessary.
- Work in accordance with Trust’s Policies and Procedures including COSHH, Fire Safety and Manual Handling.
- Report any patient/customer complaints to the supervisor
- To assist in training new staff to ensure basic level of competency in main duties
- To carry out washing up duties by mechanical methods or in the event of breakdown manually within the Central Dish wash area.
- To monitor temperatures of food served at ward level
- To ensure the department is secure on a late shift as and when required
DECISIONS & JUDGEMENTS
- Generally organises own work and works with ad-hoc supervision, within well established procedures and practices, and implements changes set by others.
- To work in accordance with Trust’s Policies and Procedures, including Food Safety Legislation, COSHH, Fire, Manual Handling, Health & Safety and attend Statutory Training.
- Ensure food deliveries, service frequencies and timings are reflective of the need of our patients and departmental guidelines.
- Managing stock rotation as per FIFO basis and that storage conditions are representative of prescribed standards laid out by chef(s).
- The post holder is required to have full understanding of their contribution to the purpose of the trust and their immediate manager’s expectations from them. Therefore, expectations are from this role to be 100% engaged in departmental appraisals; one on one review with their immediate manager; participate to on-going culture, recognising instant achievement/failure in the team and providing specific and descriptive praise/constructive criticism to other colleagues.
- The post holder is required to keep themselves up to date with all Trust policies and procedures including but not limited to absence notification and annual leave together with departmental local agreement.
- Recognising and addressing self-training needs and flag this for the urgent attention of immediate supervisor or Sous Chefs including Trust’s mandatory training needs.
- Completion of hygiene records/cleaning records and documents as per departmental SOP on HACCP (Hazards Analysis Critical control Point) procedures.
- Maintaining high standards of personal and general food hygiene in line with departmental SOPs and Food preparation & service policy.
- Maintain high standards of cleanliness and tidiness in food preparation areas including supporting catering areas and staff/visitors restaurant.
- Ensure all equipment used for food production is fit for the purpose, safe, clean and disinfected
- Prepare and present food for staff, patient’s visitors and hospitality functions/events, in strict accordance with standard recipes and service specifications including highlighting any training needs as necessary.
- Probing of all food temperatures and recording, during storage, preparation and service adhering to food hygiene legislation at all times.
- Supporting with the management of stock: receipt, rotation storage, stocking up and stock taking.
- Cleaning and wash-up of equipment, machinery, associated with all catering service.
- Reporting of maintenance and pest control issues.
- Appropriate disposal of refuse.
- Maintaining safe systems and processes of work.
- Follow standard recipes; adhere to portion sizes and control procedures.
- Familiarisations with special diet requirements for patient dining service as required and highlight any additional training needs for the attention of immediate supervisor or sous chefs.
- Supporting the department to achieve maximum sores on EHO (Environmental Health officer) audit.
- Report any compliments, complaints or incidents and take such remedial action as is necessary or practical.
- Support with the productivity, efficiency and developments within the catering department.
EDUCATIONAL
- Keep up to date with local policies and procedures enabling prompt response during emergencies and at times of ambiguity
- Keep up to date with information relating to providing allergen information involving dietary need of a colleague, patient or a visitor.
- Responsible for checking ingredient list, labels and allergen information before preparation of all food recipes, even on nominated raw/ready to eat products that are used on a regular basis and follow recall instructions or any update promptly upon receipt.
- Have comprehensive knowledge and skills required to serve texture meals or meals with special dietary requirements and highlight any additional training needs as urgent requirement.
- Keep up to date with trust’s initiatives and actively support chefs in maintaining already highest standards for buying local food; food traceability; animal welfare; organic food and all relevant steps and initiatives regulated by the Soil Association (independent organisation) for food quality and government buying standards.
SYSTEMS & EQUIPMENT
- This role requires extensive use of the following:
- All equipment used in commercial food preparation, production and packaging
- All equipment used in commercial retail industry
- Use of electronic till.
- IT equipment (computer, printer & other VDU/devices)
- Vending units (Hot/cold food & beverage)
- Ensure the correct, use whilst maintaining cleanliness, of a variety of equipment including mechanical pot/dish washer, heated food trolleys, microwave, coffee machines, tills, Panini machines, electronic probes and knives etc.
- Ensure all equipment is safe and clean before use whilst ensuring the correct use of cleaning materials.
- Report any equipment or building defects to the Duty Supervisor or Manager.
- Will be required to use departmental IT systems as appropriate (primarily for the purpose of menu summarising).
PHYSICAL DEMANDS OF THE JOB
- While performing the duties of this job, the employee is regularly and frequently required to stand prolonged period of time; sit; talk; hear; and use hands and fingers to operate commercial grade equipment or a computer and telephone or keyboard reach, stoop kneel to perform specific tasks that falls within the scope of this role.
- Specific vision abilities required by this job to include close vision requirements due to preparation/presentation tasks and/or computer work
- Light to moderate pushing, pulling and lifting is required
- Ability to uphold the stress of heat, noise and performing tasks of repetitive nature
- Regular, predictable attendance is required; including expectations to support with service continuity/contingency on short notice(s) as patient needs and business demands dictate.
Person Specification
Qualifications
Essential
- Numerate and literate
- Basic Food Hygiene certificate
Desirable
Experience
Essential
- Ability to follow Health and Safety Food, Hygiene, COSHH & HACCP regulations
Desirable
- Cleaning experience
- Previous catering experience
Person Specification
Qualifications
Essential
- Numerate and literate
- Basic Food Hygiene certificate
Desirable
Experience
Essential
- Ability to follow Health and Safety Food, Hygiene, COSHH & HACCP regulations
Desirable
- Cleaning experience
- Previous catering experience
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
