Duties and Responsibilities - Present a catering service to patients and staff. - Receive and deliver information regarding patient meal choices, dietary requirement or service adaptations ensuring that messages are clear and understood, and delivered in a time sensitive manner. - Count and collate menu choices from inpatients or staff delivery service ensuring that any specific requirements are noted and dietary alerts are highlighted. - Clean crockery, cutlery, utensils, containers and small scale equipment manually and through machine washers. - Clean floors, work surfaces, furnishings and related equipment manually and by use of machine. - Prepare and present ready to eat foods within the remit of the Catering department. - Assist cooks with basic food preparation and cooking. - Follow internal workflows, using own judgement to ensure safe systems of work are adhered to, for example prioritising high risk food preparation, allergen awareness and adherence to cleaning protocols. - Prepare and deliver ward stores and supplies to wards and departments. - Clean and prepare ward food trolleys for meal service. - Comply with food hygiene regulations with regard to food service equipment cleaning and departmental cleanliness - Comply with Hazard Analysis Critical Control Points and the Trusts Food Safety Management System, ensuring all relevant paper work is completed. - Maintain high personal hygiene standards - Comply with Health and Safety regulations - Notify supervisor or other relevant staff of faulty equipment, building/equipment repairs, maintenance requirements, and requests for personal protective equipment/light equipment. - Responsible for ensuring building security measures are undertaken for example locking doors,securing windows when these have been left unsecured. - Participate as a team member, including training new staff in work patterns and specific tasks - Instruct relief staff in procedures when they are covering duties. - Operate cash register at point of service - Store goods correctly and use stock on a rotational basis - Work together with Department in Performance and Development Reviews. - The physical demands of this role will include standing for long periods of time, lifting stock and supplies; as well as manoeuvring waste bins, meal trolleys and hot lockers; with weights greater than 15kg frequently during a shift.- Following training, you will be required to operate a variety of specialised catering equipment;this may include employing specific skills such as use of knives, mandolins, meat slicers or industrial steamers.- You will be expected to work in a noisy, hot and humid environment.