Catering Assistant 

To support the catering functions at ward level as part of the wider Catering teams.

To undertake a variety of tasks associated with food preparation and food service to our inpatients in line with legislation. Ensuring at all times that a high-quality standard is achieved at ward level.

Knowledge, skills and experience

• Recognise the importance of maintaining a clean and safe environment.
• Knowledge of basic food awareness and an ability to undertake training.
• An understanding of Health and Safety policies and procedures.
• An understanding of the roles and functions of other members of the care team.
• An understanding of patient focused care to ensure that the patient experience is second to none 
• Good communication and interpersonal skills.
• Good written and numerical skills.
• Demonstrate the use of initiative within the scope of the role.
• A flexible and adaptable approach to the working environment.
• Experience of working in a health care or catering environment is an advantage but not essential  
• All essential to role training in all aspects of the job will be provided.

Key result areas

• Preparation of some patient foods, picking, packing, delivery and service to wards
• Collection of meal trolleys to and from the wards
• Regeneration of chilled/frozen patient meals to the optimum temperature of 75 degrees  and preparation of gravy, and  custards.
• Recording fridge temperatures and reporting any issues
• Stocking fridges
• Preparation of patient meal trays.
• Plating and service of cold and hot food items with meal delivery to patients, including service of condiments.
• Probing and recording food temperatures in line with legislation. 
• Cleaning duties within the kitchen and other associated areas in accordance with departmental cleaning schedules.
• All catering equipment and utensils including crockery, cutlery, water jugs and beakers etc must be returned to the central dishwasher.
• Support the team in receiving goods and storing food items in the correct locations.
• Report any faulty equipment to the line Manager
• Record Patient plated waste on the correct document.
• Completion of catering department procedural paperwork.
• May be required to take orders form wards via the telephones and ensure that the message is passed to the correct member of staff.