Job at a glance
o Delivering a high standard of food preparationo Producing food to the highest standardso Ensuring food and hygiene standards are met.o Planning menus and ordering supplies as required.o Dealing with direct patient queries.o Delivering Dietary and Allergen requirements.o Providing a personalised service as appropriate.o Preparing, cooking, and serving of all foods to patients, staff and visitors.o Providing high quality hospitality catering for internal and external events.o Ensuring compliance of all Catering areas.o Providing excellent customer service to patients, families, and colleagues.o Ensuring NHS Food Standards are adhered to., Maintain good relationships with ward and other departmental colleagues, both in telephone communications and direct verbal contact.
Provide clear catering and food production related information and documentation to colleagues, patient groups, dieticians, and stakeholders. Work with the Executive Head Chef/Deputy Head Chef in identifying and managing the risks in the catering department. Highlight any problem areas regarding provision of service, faults in the fabric or maintenance of the department that will affect the service for any period.
Maintain relationships, effective networks, and proactive communication mechanisms with colleagues. Knowledge Training and Experience To carry out all work procedures in accordance with the Food Safety Act and working within departmental HACCP procedures and complete all due diligence records, such as food temperatures taken throughout the preparation and cooking process via the Monika system. This is in line with H.A.C.C.P procedure.
To be trained to Basic Food Hygiene standard. To assist with menu planning with full knowledge of standard recipes and food production in large scale catering operations. To have knowledge of therapeutic diets acquired through training and experience. To participate in any training opportunities. Please note that due to the nature of the business, some training may take place in the evening and at weekends.
Training is compulsory/mandatory. To complete the temperature recording procedures in the catering department in line with the H.A.C.C.P system inclusive of the electronic MONIKA task minder system and Burlodge ward trolleys to ensure that all due diligence records are up to date for internal and external inspections. Assist in carrying out patient and customer surveys and support the production of reports and action plans.
To liaise with the Executive Head Chef/Deputy Head Chef, to continuously develop and improve the kitchen environment and food service and monitor food wastage and report any finding to the Executive Head Chef/Deputy Head Chef. To respond to patients, verbal complaints and visit patients at ward level to answer queries or complaints upon direction of the Executive Head Chef/Deputy Head Chef. Communicate with customers or patients on ward level as required.
Assist the Executive Head Chef/Deputy Head Chef to plan for any building work and new equipment/ software upgrades in the kitchen area. Report to the Executive Head Chef/Deputy Head Chef any maintenance requirements regarding the catering department. To be willing to work in different areas of the department if required, and work as a team. To prepare food to meet daily deadlines where accuracy is essential.
Reasonable physical skills are required for managing deliveries of stock. To organise and prioritise cooking methods, times, and procedures dependent on the daily workload to ensure a timely service of meals. To provide nutritional, attractive, and palatable meals to hospital patients, staff and visitors and adopt responsibility at all times for the quality and outcome of each dish. Assist all patients, staff, and visitors regarding the catering and food preparation and ward service.
To cater for any special functions and events as directed. To be flexible to change shift patterns to suit the needs of the service. To cope with increased worklo