Catering Assistant, GMS Band A

1. Prepare and assemble a range of salads, sandwiches, cold buffet items and desserts for patients and retail outlets as per production schedules, ensuring standard recipes and production methods are maintained. 2. To present cold production items in the agreed format for patient services and retail outlets, ensuring high standards of presentation and yield are achieved. 3. To set up cold food displays in retail outlets as agreed with the Dining Room Supervisor/Manager. 4. To undertake general cleaning duties within the catering department and associated areas, following safe systems of work and achieving agreed standards 5. To follow departmental instructions for safe working practices within the department and ward service points and to advise management of faults or hazards with equipment or in working practices so action can be taken 6. To assist in the setting up and clearing down of central plating area. The dishing up of patients meals, ensuring that portioning and presentation are in line with departmental standards, i.e. meals for special diets are correct according to menu cards or instructions from dietitians 7. To co-operate with other members of staff to ensure the efficient and safe operation of the department. 8. To assist in the dispatch and delivery of meals for patients, visitors and staff and collection of meal trolleys from Ward areas. 9. To be responsible for the collection and disposal of waste from ones own specific work area. 10. To report to a supervisor any accident/incident immediately it occurs. 11. To maintain a clean, tidy and professional appearance. 12. To observe the correct use and care of equipment, reporting any damage, malfunction or maintenance requirements to a supervisor. 13. To observe and comply with all elements of personal hygiene with regard to the Food Safety Act and Regulations. 14. To attend any training courses identified as relevant to the post or in an effort to assist personal development. 15. To comply with all Trust Policies, Procedures and initiatives, in particular the Assured Safe Catering document. 16. To ensure that where appropriate all stock is rotated so that, on all occasions, older stock is used first. 17. To accurately complete basic departmental documentation to meet requirements of Food Hygiene, Health and Safety and Financial controls.

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