Responsibilities
* Work as part of the catering team to prepare, cook and serve food to patients, visitors and staff.
* Ensure food is safely produced following departmental food safety policies, NHS food standards and food safety legislation.
* Support and advise chefs, catering team leaders, food service assistants and mentor trainees; liaise with colleagues from dietetics and SALT.
* Assist managers to ensure resources, foodstuffs and equipment are used effectively in providing nutritional meals to the consumer.
* Assist the Head Chef and Retail Manager to support delivery of high quality, cost‑effective hospitality; provide leadership and support to the catering team daily.
* Supervise the department day‑to‑day, liaising with team leaders to ensure smooth running.
* Represent the department at user meetings and suggest improvement ideas.
* Assist Environmental Health Officers in the absence of the Head Chef.
* Take over workload of a specific kitchen section or shift when required.
* Maintain staff attendance records, monitor sickness/absence, holidays and check timesheets monthly; complete return‑to‑work interviews and annual appraisals.
* Plan production and assist with rostering to ensure all roles are covered and staff work in all areas of the department.
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