Catering Assistant (Retail Services)

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Initially deal with any complaints / comments regarding the service in a courteous manner from Trust staff, patients and visitors.

Routine decisions on ensuring efficient catering and vending service is maintained referring to line manager as necessary. 

·         To ensure all equipment and utensils are available for every service, to include the disposables for a take away service.

·         To prepare restaurant counters, refrigeration, beverage machines, and associated areas to ensure an effective service.

·         To ensure that the menu and prices are displayed accurately for each service and that all foods are displayed and served according to the food service plan for each area.

·         To ensure meal service times are adhered too and that all other services including the snacks Delhi bar and salad bar products are available. To be prepared for service by acknowledging the menu content, recipe ingredients and portion control.

·         Practice strict portion control and identify excesses of waste or shortages of food to a Supervisor.

·         Placing product orders for all items as deemed necessary for the service and participating in the weekly/monthly stock check/count.

·         Cook food or prepare food items, such as sandwiches and salads, using standard recipes or following directions. 

·         Replenish all contents and maintain stocks, ensuring that all stock levels are controlled and rotation procedures are maintained and sell by dates are adhered too and monitored for good stock rotation. 

·         To operate the retails outlets Point of Sale (cash) registers and give change, ensuring that the correct charging structures are applied in line with departmental policy.

To account for cash takings in the retail outlets investigating and reporting discrepancies to the Supervisor/Catering management team.

To monitor the availability of change within the registers throughout the meals service time.

To complete cash summary sheet with assistance and safely deposit takings at the end of the shift and identify and confirm shortfall payments 

Temperature recording of all hot/cold food and take corrective action where necessary if food does not reach the required temperature.

To ensure that at the end of service all cutlery, crockery and trays are removed from the collection point and transported to the main kitchen ready for washing in the kitchen.

To monitor and record fridge/freezer temperatures daily in accordance with HACCP and report problems as appropriate.

Ensure all food and beverage dispensing outlets are in good working order and that routine cleansing and maintenance schedules are performed and recorded. 

Observe correct use and care of equipment reporting any defects or faults in accordance with catering procedures. Clean all catering equipment including vending used in the meal service and the environment. 

 Clean tables, chairs, floors in the retail outlet as per the work schedules for the area, ensuring the dining areas are maintained according to the room layout plan and hygiene management schedules. 

To maintain full uniform at all times in accordance with the Trust dress code policy this includes the correct PPE when undertaking meal service and cleaning duties.

To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act and local procedures. 

To be aware of the trust’s food and nutrition policy and comment on all policies as necessary.

To ensure all food is accounted for by the customer as standing financial instructions and reduction of wastage. 

To observe hygiene practices as laid down by the Food Hygiene Regulations along with policies and procedures of the department.

To assist in the efficient use of resources, reducing wastage, security, use of cleaning materials and disposables and other equipment. 

Manage own area of responsibility in conjunction with the Catering Supervisor.

Assist with materials requisitioning procedures in line with re-stocking of products required for the patient meal service.

To ensure all stores are correctly rotated, and used in date order, and any out of date products are disposed of in the correct manner.

To contribute to the department, ensuring the most efficient use of energy and utilities in the provision of the Catering Service.

Provides advice or demonstrates own activities or work place routines to new or less experienced employees in own work area.

To be appraised yearly, setting objectives and personal development plans, with the supervisor/Management. 

To maintain the highest standards of personal hygiene, hygiene cleanliness and maintenance within the facility as detailed within the policies and procedures document and liaise with the supervisors to ensure that specific standards are maintained.

To record food wastage and numbers fed, portions and up take on a daily basis for all meal times.

 To monitor and record fridge/freezer and food temperatures daily in accordance with legislation/policy and take corrective action where necessary if food/item does not reach the required temperature.