Total 12 job vacancies by NHS Jobs

Please refer to the job description and person specification attached to the advert for the full details.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

To prepare, produce and serve food in accordance with food hygiene legislation1999. Under the direction of the Unit Supervisor or working on their own to produce appealing and high quality foods to meet the nutritional and cultural needs of customers within the agreed budget and resources. To operate within the procedures and Policies designed to maintain a safe system of work and food hygiene. To undertake all cleaning duties that may be required to ensure the smooth running of this busy catering operation. To work co-operatively as a member of the catering team in a cohesive and effective manner. Receiving communication from ward clinical teams and dieticians to provide patients their nutritional and food preference requirements. Control the efficient and effective use of resources. Maintaining food quality and reducing food wastage by ensuring that standardised recipes and portion controls are maintained at all times. To complete and maintain the HACCP records in accordance with food safety legislation 1999. Able to communicate with external personnel such as the environmental health officer to give assurances and confidence that patient safety isnt compromised. Ensure the timeliness of meal production are achieved to provide an efficient service To manage food stock effectively and efficiently to support the Trust financial position. Reporting any premises and equipment faults to relevant colleagues and supervisors. To ensure high standards of presentation of food to maximise customer satisfaction. Reporting any signs of pests to their line supervisor. Answering the telephone in a courteous and helpful manner. Carrying out ward visits with the supervisor to gain an understanding of the patient needs and requirements. To prepare food in a way that maintains quality, food safety and nutrition. To support and provide advice and technical guidance to other catering staff. To undertake any other duties delegated to them by a supervisor or manager that may be safely and reasonably be required to maintain a high level of service to the customer/patient. GENERAL DUTIES Ensure the delivery of patient care when producing food to patient needs. To deal with verbally aggressive and or abusive visitors / patients. To occasionally work for short periods of time with unpleasant smells / odours / body fluids. To assist with training for new starters. Undertake and complete HACCP food safety paperwork system. To assist the management team to carry out cost, quality and wastage audits. To prioritise delegated workload for that day. To lift, carry, and manoeuvre objects (on occasions heavy objects). Use of mechanical aids (e.g. mixers, boiling kettles). Changing tasks as a result of changing priorities in workload. Understanding and adhering to Trust Policies and procedures.

To ensure compliance with the Catering Food Safety Manual, Trust policies and procedures and to the Food Safety Act and Food Hygiene Regulations To provide assistance and information as required around the patient meals and menus and to provide a point of contact between the catering provision and the wards to identify any issues or specific dietary requirements including allergen information. Recognised Catering and support services qualification or evidencable working knowledge and experience of Chef and Catering services Please note that this post does not meet the pay level required for a Skilled worker visa. Successful applicants with no prior NHS experience would normally be placed at the bottom of the band in line with Agenda for Change. This salary is below the minimum salary required for sponsorship for a Skilled Worker / Health & Care visa. In these circumstances the Trust would not, therefore, be able to sponsor for a Skilled Worker / Health & Care visa. Applicants requiring a Skilled Worker Visa can determine the likelihood of obtaining a Certificate of Sponsorship against the relevant criteria here https://www.gov.uk/skilled-worker-visa

To ensure compliance with the Catering Food Safety Manual, Trust policies and procedures and to the Food Safety Act and Food Hygiene Regulations To provide assistance and information as required around the patient meals and menus and to provide a point of contact between the catering provision and the wards to identify any issues or specific dietary requirements including allergen information.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

CATERING Service Duties Inform patients about the Hospitals food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages. Order food using the hospitals electronic ordering devices. Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met. Identify patients not eating sufficiently to the Nurse in Charge. Ensure appropriate feedback is given on the patients food service experience e.g. quality, quantity and choice. Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service. Store food in accordance with manufactured guidelines and food safety legislation. Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day. Ensure a regular supply of fresh water is provided to each patient throughout the day. Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required. Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse. Identify appropriate meal choices to meet patients needs/preferences. Movement of food to wards/RDU as required adhering to food safety legislation. Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves. Identify shortages of crockery and cutlery to the Facilities Team Leader. Ensure an appropriate supply of crockery and cutlery is available. Ensure efficient and safe use of cleaning equipment. Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment. Clear cutlery/crockery and clean dayroom/bedside table following service promptly. Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule. Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.