Total 2 job vacancies by NHS Jobs

You will be able to find a full Job description and Person Specification attached within the supporting documents or please click Apply now to view in Trac

To lead and undertake the organisation of duties/work area in line with allocated work plan prioritising/adjusting work schedules as and when required to ensure effective and efficient service delivery. To lead in and ensure that food is ordered, received, stored, stock rotated and regenerated to the agreed temperatures as per Food Hygiene Legislation. Resolve day to day issues to support the delivery of service provision, ensuring its delivery is efficient and cost effective. To ensure security of stocks, equipment and associated areas. Checking recipe ingredients for quality, quantity and appearance for all allocated food production. Checking recipe ingredients for quality, quantity and appearance for all allocated food production. To lead in and undertake the preparation, cooking and service of food to a high standard following all standardised recipes and methods. Responsible for maintaining the quality of all dishes at each stage of production in food preparation and production. Demonstrating good organisational and timing skills to meet departmental guidelines. Ensuring and maintaining the prescribed portion control in the decanting and service of food and liquids. To manoeuvre catering equipment and provisions to/from associated areas. The cooking and regeneration of all food items and liquids in line with HACCP principles and Food Hygiene Legislation and Guidelines. Ensuring adequate menu items are available in ward/service areas and assisting in distribution and food service to patients/service users, where applicable. To lead and/or assist in the preparation, distribution, service and clearing of special functions and theme days to service users, as necessary. To lead in and cover any blast chilling/freezing/storage/production/packing and labelling/distribution section as/when necessary. To ensure and comply with all standards of cleanliness and hygiene throughout the catering department and associated areas. To manage, monitor and undertake cleaning duties as/when appropriate to maintain safe high standards of cleanliness and hygiene throughout as per detailed cleaning schedules and safe systems of work in respect of catering equipment utilized. This will be achieved by agreed methods and will include the use of appropriate cleaning equipment (to include electrical) and cleaning chemicals. Day to day supervision of Food Services staff, resolving any staff queries, as necessary, ensuring appropriate work allocation to support efficient service delivery. Using computer software for the purpose of printing of pre type set labels Responsible for and undertaking the completion of hard copy and electronic documentation in accordance with Food Hygiene legislation, HACCP and Health Board policies and procedures, as directed.