Ensure all legislative hygiene and safety regulations are met through supervision and application of local/national policies and procedures. Be involved in the preparation, cooking and service of meals and beverages to patients, residents, staff and visitors. Train new and existing staff in procedures and work practices so as to ensure competency in their duties. Working within the team to encourage an innovative and collaborative way of working. To be involved in supplies procedures including purchasing, control of and administrative systems. As delegated arrange work rotas, approve annual leave (eESS) prepare payroll documentation (SSTS). Involvement in staff welfare, counselling and discipline as appropriate. To be involved in interviewing of catering staff. To ensure compliance with Manual Handling/Risk Assessments/COSHH/Fire Safety/Control of Infection. Reporting the need for structural fabric repairs/machinery and equipment. To be involved in problem solving and the handling of conflicts. To participate as a reviewer of PDPs. Undertake training as necessary for the job. High personal hygiene standards. Adhere to security procedures regarding premises, keys, equipment and materials. 7a. EQUIPMENT AND MACHINERY Food processors, mixers, liquidisers Mechanical dishwashing machines Cooking equipment ranges tops and ovens, fryers, steam oven, convection ovens, boiling pans, – – grills Slicing machines Refrigeration refrigerators, blast chillers, freezers – Water boilers Cash register Service counters hot bain maries – Floor cleaning machines 7b. SYSTEMS Be involved in completion of documentation relating to the HACCP system as laid down in the Food Safety Manual e.g. food temperature recording, refrigeration recording. Internet/intranet. eESS Electronic Personnel system for recording annual/special/parental leave etc. – LearnPro Online training system. – eKSF/PDP Electronic system for recording Personal Development Planning. – Procurement system. – ePayroll. Will be required to update on any new electronic systems implemented by the Organisation which are relevant to the role. Undertaking Catering Quality Assurance Audits (quarterly), food wastage audits, customer care questionnaire. Maintaining records for inspection.
Ensure all legislative hygiene and safety regulations are met through supervision and application of local/national policies and procedures. Be involved in the preparation, cooking and service of meals and beverages to patients, residents, staff and visitors. Train new and existing staff in procedures and work practices so as to ensure competency in their duties. Working within the team to encourage an innovative and collaborative way of working. To be involved in supplies procedures including purchasing, control of and administrative systems. As delegated arrange work rotas, approve annual leave (eESS) prepare payroll documentation (SSTS). Involvement in staff welfare, counselling and discipline as appropriate. To be involved in interviewing of catering staff. To ensure compliance with Manual Handling/Risk Assessments/COSHH/Fire Safety/Control of Infection. Reporting the need for structural fabric repairs/machinery and equipment. To be involved in problem solving and the handling of conflicts. To participate as a reviewer of PDPs. Undertake training as necessary for the job. High personal hygiene standards. Adhere to security procedures regarding premises, keys, equipment and materials. 7a. EQUIPMENT AND MACHINERY Food processors, mixers, liquidisers Mechanical dishwashing machines Cooking equipment – ranges – tops and ovens, fryers, steam oven, convection ovens, boiling pans, grills Slicing machines Refrigeration – refrigerators, blast chillers, freezers Water boilers Cash register Service counters – hot bain maries Floor cleaning machines 7b. SYSTEMS Be involved in completion of documentation relating to the HACCP system as laid down in the Food Safety Manual e.g. food temperature recording, refrigeration recording. Internet/intranet. eESS – Electronic Personnel system for recording annual/special/parental leave etc. LearnPro – Online training system. eKSF/PDP – Electronic system for recording Personal Development Planning. – Procurement system. ePayroll. Will be required to update on any new electronic systems implemented by the Organisation which are relevant to the role. Undertaking Catering Quality Assurance Audits (quarterly), food wastage audits, customer care questionnaire. Maintaining records for inspection.
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