DUTIES AND RESPONSIBILITIES To provide a customer-focused service to all patients, staff, and visitors Provide information on menu items to patients, staff, and visitors to ensure that customers are clearly informed about the meals' allergen content. Participate, as appropriate, with staff involvement groups for all quality aspects. Ensure the kitchen is maintained to a clean and hygienic standard. Report any feedback from patients, staff, and visitors regarding meals or services to the supervisor or management. Must have thorough knowledge of customer service and experience of large-scale catering. To undertake all Trust mandatory training courses and any other departmental training, e.g., COSSH, HACCP, Allergen Training and Food Hygiene Level 2 training Carry out all work procedures per the Food Safety Act and work within our Departmental HACCP procedure. Ensure that you maintain due diligence records for evidence when carrying out checks for food temperatures and cleaning records, which must be recorded via the Monika system in accordance with the HACCP Policy. Cater for any hospitality or events in accordance with supervisory instructions. Can cope with increased workload at short notice and requests for out-of-hours service as required. Change in shift patterns may be required to suit the needs of the service. To carry out general and specialised cleaning tasks in the central kitchen or front of house areas. Basic preparation of food and beverages as required. Take the patient's food trolley up to the ward and serve patients' meals. Manual work covering, Catering stores as required. Ensure good customer relations. Provide excellent food and customer service to patients/staff/visitors in the Front of House areas or on ward level. Ensure that all standards of hygiene and cleanliness are adhered to at all times. Ensure good practice is carried out to minimise waste. Ensure faulty equipment is reported to the supervisor or management. Maintain good housekeeping and stock rotation of all provisions within the designated area. To ensure that all equipment is used efficiently and to report any defects in equipment or machinery to a supervisor as soon as they occur. Ensure compliance with all Trust policies. Ensure compliance with all Trust Risk Management, Research Governance and Infection Control Policies and Procedures. Enter data as required for evidence via the Monika Task Minder system. Follow strict cleaning schedules and record hot & cold food temperatures as required. To prevent unnecessary risks, ensure that Risk Assessments are adhered to for new tasks. Liaise with management to continuously improve the service. Undertake annual Personal Development Reviews to enhance skill sets. Responsible for putting away deliveries as required and ensuring stock control/rotation procedures are followed. To transport food provisions and hardware throughout the Trust on different trolleys Concentration is required when setting up and using machinery/cooking equipment, and to ensure adequate safety precautions are taken when carrying out any tasks. Knife handling may be required for food preparation tasks.