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Detailed job description and main responsibilities

Main Responsibilities

1. To maintain effective channels of communication in the department to ensure the efficient
delivery of services and to be responsive to patients, staff and visitors views and needs.

2. To maintain effective channels of communication to wards and other users of the service to provide advice and instruction to individuals or groups in relation to the provision of catering services.

3. To foster and maintain close working relationships with key groups of staff such as supervisors, store person, restaurant staff etc.

4. To assist management in the handling of complaints relating to departmental services by providing information and statements.

5. To assist management in delivering the departmental training policy, by attending training sessions as and when required.

6. To assist management in maintaining good working relationships with external agencies i.e. Environmental Health

7. To have a comprehensive knowledge and experience of
food production and service systems.

8. To assist management maintain financial control of the catering services within the Trust by ensuring that standard recipes and methods are adhered to, that an effective stock
control and issue policy is followed and that wastage is kept to a minimum.

9. Ensure safe and secure receipt, storage and use of all commodities including an effective
stock control procedure.

10. Maintains the Trust’s premises and equipment in a hygienic manner and in good repair.

11. To be accountable to the Assistant Head Chef/Head Chef for the day to day production of food in accordance with standard recipes and methods.

12. To play a role in the, induction, training, health & safety, supervision, retention and welfare of all staff in accordance with Trust policy and procedure.

13. Ensure that all food provided to patients, staff and visitors is appropriate for their needs

14. To embrace schemes and approaches that make staff feel valued which will encourage high levels of motivation and performance.

15. Good knowledge of food safety legislation, food service standards, and other health and safety implications of food services.

16. Plays an important role in the delivery of the Trust’s food production service.

17. Assists management by co-operating and participating in the design and implementation of a programme of continuous quality improvement in the Trust’s catering service, including
customer satisfaction surveys.

18. Assists in ensuring that the dietary requirements of patients defined by the Trust’s clinicians for the normal patient food service is delivered by the Catering Department.

19. Assists management in the compliance with the NHS Catering and Food Hygiene Controls Assurance Standard.

20. Responds to emergency events as part of the Trust’s Major Incident Team.

21. Use of manually and mechanically operated catering equipment

22. To work in a safe and hygienic manner.

23. Understanding of the departments temperature monitoring procedures.

24. Maintaining a neat and tidy appearance at all times.

25. Attendance at meetings and training sessions as deemed appropriate by Management.

26. The preparation of modified diets.

27. To ensure security in all catering areas.

28. To report any mechanical defects and the need for
repairs.

29. Any other task requested by Head Chef Catering Management.

SECTION2- KNOWLEDGE AND SKILLS

1. Sound knowledge of food safety legislation food service standards.

2. Sound knowledge of food production techniques and procedures.

3. Basic knowledge in stock control.

4. Ability to act assimilates information quickly in emergency situations and to take appropriate action, either within the guidelines of policy and procedures, or acting on own
initiative.

SECTION 3- EFFORT AND ENVIRONMENT

1. Concentration required for extended periods when producing food.

2. Some walking when working in the kitchen.

3. Required to exert moderate physical effort on a daily basis by cooking food, moving food trolleys or boxes of catering provisions.

4. Regular exposure to heat, noise, and humidity when working in the food production unit.

5. Work is generally planned with occasional unplanned work when responding to major incidents