Ward Housekeeper

Swydd ddisgrifiad a phrif gyfrifoldebau manwl

• Explain the menu system to new patients’ and liaise on a daily basis with the patients’ and family members regarding meal preferences and appetites, taking into account any cultural and religious choices.

• To encourage and assist patients to order food, where necessary taking into account special dietary needs and medical requirements.

• To liaise closely with the ward dietitian and ensure appropriate fortification of foods at ward level, as detailed by the dietitian.

• To ensure that each patient receives their chosen meal, have any assistance they require to eat and drink (red tray/beaker system) and to record food intake on food record charts, in conjunction with nursing staff.

• To ensure all food and beverages are served at the correct temperature in accordance with Food Hygiene Regulations.

• Ensure all patients’ menu cards are filled in correctly, collated and delivered to the menu clerk on a daily basis.

• In conjunction with nursing staff collate information of special diets and update the ward kitchen nutrition information board on a daily basis.

• To serve meals from the ward kitchen in conjunction with the nursing/midwifery team and at the appropriate times in accordance with the Trust’s ‘Protected Mealtime’ system.

• Collect crockery and cutlery and in conjunction with ward domestic ensure that all equipment/utensils used in the preparation, consumption and service of meals are washed to correct hygiene standards.

• To prepare and serve hot/cold snacks (e.g. toast) as requested – offering a 24-hour snack service.

• To take responsibility for the ward kitchen ensuring it is clean at all times in accordance with daily, weekly and periodic cleaning schedules (includes equipment: fixed and mobile)

• To ensure refrigerated food is labelled and stored correctly as per policy e.g. discarding out-of-date food, rotating stock.

• To ensure in conjunction with the nursing staff that discharged and newly admitted patient’s meal requirements are actioned.

• To co-ordinate extra meal requirements/special diets with the diet chef and dietitian, as necessary.

• Order daily provisions using the requisition book to agreed stock levels from the catering stores.

• Inform the ward manager of replacement crockery, cutlery and food service/storage equipment requirements.