Bank Retail Catering Assistant Band 2 (Chase Farm)

CLINICAL RESPONSIBILITIES 1. This is a non-clinical role however the post holder is expected to work as part of thewider multidisciplinary team to ensure that patients are provided with the best possible care. SERVICE RESPONSIBILITIES 1.Deliver retail catering and shop services in the caf, vending and/or shop. Some duties will include using mechanical or electrical equipment, for example using the barista coffee machine, ovens, hot-plates and dish machine. 2.Assist where necessary/appropriate with basic food preparation, including vegetables, fruit, salads, sandwiches, breakfast foods, etc, ensuring that all food is served is to a high standard and always bearing in mind portion control, content, temperature and appearance. 3.Prepare the service area with the necessary service equipment, cutlery,condiments, food etc. as directed by the Supervisor/Manager. Assist with the safe and effective cleaning of meal service areas and equipment before and after service in accordance with cleaning schedules and the correct operation of cleaning and dishwashing equipment as instructed. The postholder will operate a clean as you go policy of work at all times. 4.The post holder is an ambassador of the RFLPS brand and will wear the correct uniform and ID badge at all times and be courteous and polite to all customers in-person, when answering the telephone or dealing with any service issues or requests. 5.Be prepared to work as a barista, cashier, server, catering cleaner, basic cook, shop management and other functions necessary to ensure a comprehensivecatering operation. FOOD SAFETY RESPONSIBILITES 1.Observe Food Hygiene and Safety Regulations at all times. Maintain the highest standards of personal hygiene and a clean and tidy appearance of yourself and any area you work in, in accordance with the Hygiene Policy and other current/relevantlegislation. 2.The postholder must maintain a high standard of personal hygiene and fully comply with the RFLPS and the Trusts s Hygiene Policy and all current food safety legislation at all times, including the reporting of illness to a supervisor/manager. 3.The post holder must observe HACCP hazards, COSHH and attend COSHH /HACCP training when required. He / she will ensure that any PPE, for example a hairnet, gloves, facemask, gauntlets etc. required to carry out the job safely is worn, for example to always wear protective clothing when working in cold areas. 4.Prepare catering records as instructed. 5.The post holder will dispose of waste food and general waste safely and correctly using the waste disposal unit where appropriate. 6.Report any sightings of pests to the supervisor immediately. 7.Ensure that the first in first out principle of stock rotation is used at all times and that attention is given to shelf-life dates when receiving and issuing goods. 8.Comply with the departmental and current food safety legislation in all tasks undertaken. OTHER RESPONSIBILITIES 1.Follow catering department policy and procedures and report any mechanical or safety defects and the need for repairs to the supervisor or duty catering manager in his/her absence. 2.Report any accidents, near misses or incidents immediately as per theaccident/incident procedure and inform a supervisor/ manager. 4.Attend training sessions as required and team meetings. 5.The postholder must ensure correct and economical use of materials and equipment as instructed. 6.Ensure full compliance of MAST trainings. FOR FURTHER INFORMATION PLEASE REFER TO ATTACHED JD & PS.