To provide food/beverage & cleaning service in the catering Department and associated food service areas, cleaning of premises and equipment, duties in the kitchen may also include preparation of vegetable, salad and sandwiches, service to patients and staff
PLEASE NOTE, WE MAY CLOSE THIS VACANCY EARLY IF WE RECEIVE HIGH NUMBERS OF APPLICATIONS.
Has a sound working knowledge or procedures and practices and equipment for catering services including food hygiene processes, Level 2 vocational qualification or equivalent or willing to undertake training for level 2 food hygiene and a working knowledge of
dietary requirements.
1. Organises daily work and prioritises, cooking, food preparation, storage of food in accordance with Food Hygiene Regulations. Has working knowledge of current menus and availability.
2. Ensures dietary information is communicated to patients or clients.
3. Ensures all documentation related to the role is completed accurately and in a timely manner.
4. Ensuring that working areas are kept in a clean and hygienic state and that good hygienic practices are observed in line with Food Hygiene Standards and Trust Policies.
5. To maintain a clean & tidy appearance and always observe Uniform Policy.
6. To observe correct use and care of equipment and to report to supervisor any fault in machinery or materials, in line with Health & Safety and C.O.S.H.H. Policies.
7. To co-operate with other members of staff in efficient running of the service.
8. To report accidents and untoward occurrences immediately to supervisor/manager.
9. To account for materials used and for return of equipment in a proper condition to appropriate storage.
Walsall Healthcare NHS Trust is an integrated Trust and the only provider of NHS acute care in Walsall, serving a population of 284,300. It provides inpatient and outpatient services at the Manor Hospital as well as a wide range of services in the community. Walsall Manor houses the full range of district general hospital services under one roof. The £170 million development was completed in 2010, and ongoing upgrades ensure the Trust now has state-of-the-art facilities, including a Critical Care Unit, Neonatal Unit, Obstetric Theatre, and Integrated Assessment Unit. A new Urgent and Emergency Care Centre, opened in March 2023, has significantly improved emergency care facilities and capacity, providing almost 5,000 square metres of additional clinical space.
Has a sound working knowledge or procedures and practices and equipment for catering services including food hygiene processes, Level 2 vocational qualification or equivalent or willing to undertake training for level 2 food hygiene and a working knowledge of
dietary requirements.
1. Organises daily work and prioritises, cooking, food preparation, storage of food in accordance with Food Hygiene Regulations. Has working knowledge of current menus and availability.
2. Ensures dietary information is communicated to patients or clients.
3. Ensures all documentation related to the role is completed accurately and in a timely manner.
4. Ensuring that working areas are kept in a clean and hygienic state and that good
hygienic practices are observed in line with Food Hygiene Standards and Trust Policies.
1. To maintain a clean & tidy appearance and always observe Uniform Policy.
2. To observe correct use and care of equipment and to report to supervisor any fault in machinery or materials, in line with Health & Safety and C.O.S.H.H. Policies.
3. To co-operate with other members of staff in efficient running of the service.
4. To report accidents and untoward occurrences immediately to supervisor/manager.
5. To account for materials used and for return of equipment in a proper condition to appropriate storage.
11.Dispose of all types of refuse and food waste as required.
1. When required, to assist in providing cover to other areas of the Trust which may include working away from the main hospital site.
2. To attend mandatory training and all training sessions required as and when required, to maintain and improve the catering service
3. To cover food service for patients/clients in the event of staff shortages.
4. To practice strict portion control, detailed labelling of products.
5. To monitor day to day food products, use by or best before dates and ensure good stock rotation.
6. To maintain good communication with customers, patients, and colleagues.
7. To undertake all duties in line with the Trusts policies and procedures.
8. To ensure waste is segregated, recorded, reduce waste, and promote recycling within the Trust.
9. Work within the cafe serving customers
21.Cash handling.
22.Carry out duties within the facilities stores – ordering – stock rotation – inventory & manual