To provide a customer focused, quality food service
To ensure food items are presented in line with Food Safety Regulations and Trust policy
To ensure the quality, presentation, and temperature of food on offer within the restaurant
Hospitality
To work, as part of a team in the provision of Catering Services to Staff, Visitors and Patients, ensuring the service provided is customer focused.
To work in a safe and hygienic manner, ensuring the highest standard of food safety.
To allocate duties to staff under your supervision.
2 To assist in the preparation of menus including the ordering of produce as required, ensuring that quality, quantity, temperature, and appearance of the completed dishes are of the highest possible standard.
3 To ensure that deliveries are received, checked, and securely stored in the agreed manner, ensuring compliance with the departments stock rotation policy for food and non-food items
5 To ensure compliance in the preparation and portioning of food items for patients, staff and functions as required.
6 To ensure appropriate garnishes are made available for meal service as required.
8 To record meal temperatures as instructed by the head chef/Manager.
9 To work in a safe manner, keeping work areas clean at all times.
Whittington Health serves a richly diverse population and works hard to ensure that all our services are fair and equally accessible to everyone. We aim to employ a workforce which is as representative as possible of this population, so we are open to the value of differences in age, disability, gender, marital status, pregnancy and maternity, race, sexual orientation, and religion or belief. The Trust believes that as a public sector organisation we have an obligation to have recruitment, training, promotion and other formal employment policies and procedures that are sensitive to these differences. 2 To assist in the preparation of menus including the ordering of produce as required, ensuring that quality, quantity, temperature, and appearance of the completed dishes are of the highest possible standard.
3 To ensure that deliveries are received, checked, and securely stored in the agreed manner, ensuring compliance with the departments stock rotation policy for food and non-food items.
5 To ensure compliance in the preparation and portioning of food items for patients, staff and functions as required.
6 To ensure appropriate garnishes are made available for meal service as required.
8 To record meal temperatures as instructed by the head chef/Manager.
9 To work in a safe manner, keeping work areas clean at all times.
10 To comply with the departments Cleaning Schedules and Hygiene controls.
11 To report faults, breakages or potential hazards of equipment or fabric of the Hospital to the Estates Help desk.
12 To attend training courses on and off the job
13 To ensure most efficient use of energy and utilities in the provision of the Catering Service in achieving energy efficient targets for the Service.
15 To complete Quality and Hygiene Monitoring control forms and records as required
17 To maintain set standards of food and personal hygiene and personal appearance in accordance with the department's hygiene policy.
18 To ensure the service meets agreed service levels in respect of quality, quantity, presentation, and Food Safety standards, (General Food Hygiene) Regulations 1995.
19 To comply with the departments Hazard Analysis Critical Control Point procedure.
21 To work with minimum supervision and be prepared to undertake any other duties appropriate to the grade and post.
2 To assist in the preparation of menus including the ordering of produce as required, ensuring that quality, quantity, temperature, and appearance of the completed dishes are of the highest possible standard.
3 To ensure that deliveries are received, checked, and securely stored in the agreed manner, ensuring compliance with the departments stock rotation policy for food and non-food items.
5 To ensure compliance in the preparation and portioning of food items for patients, staff and functions as required.
6 To ensure appropriate garnishes are made available for meal service as required.
8 To record meal temperatures as instructed by the head chef/Manager.
9 To work in a safe manner, keeping work areas clean at all times.
10 To comply with the departments Cleaning Schedules and Hygiene controls.
11 To report faults, breakages or potential hazards of equipment or fabric of the Hospital to the Estates Help desk.
12 To attend training courses on and off the job
13 To ensure most efficient use of energy and utilities in the provision of the Catering Service in achieving energy efficient targets for the Service.
15 To complete Quality and Hygiene Monitoring control forms and records as required
17 To maintain set standards of food and personal hygiene and personal appearance in accordance with the department's hygiene policy.
18 To ensure the service meets agreed service levels in respect of quality, quantity, presentation, and Food Safety standards, (General Food Hygiene) Regulations 1995.
19 To comply with the departments Hazard Analysis Critical Control Point procedure.
21 To work with minimum supervision and be prepared to undertake any other duties appropriate to the grade and post.
Ability to undertake the manual handling requirements of the role
Able to work as a member of a team, also with minimum supervision
Experience of working in a busy catering environment
Catering qualification - or equivalent training/experience.
Basic Food Hygiene or equivalent
Intermediate Food Hygiene Certificate.
Able to comply with all aspects of food hygiene legislation and practices
Flexible to the needs of the service
High standard of kitchen hygiene and tidiness.
Ability to undertake the manual handling requirements of the role
Able to work as a member of a team, also with minimum supervision
Experience of working in a busy catering environment
Catering qualification - or equivalent training/experience.
Basic Food Hygiene or equivalent
Intermediate Food Hygiene Certificate.
Able to comply with all aspects of food hygiene legislation and practices
Flexible to the needs of the service
High standard of kitchen hygiene and tidiness.
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.
Whittington Hospital NHS Trust
Whittington Hospital
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