1. To carry out basic food preparation, packing, labelling and chilling ofsandwiches and other food products, according to set recipes andprocedures.2. Packing and labelling of pre-prepared food commodities for patientsspecial diets.3. To carry out basic cooking duties including breakfast and back baritems.4. To operate cash registers and reconciliation of monies in line withdepartmental policies and procedures.5. To prepare and deliver hospitalities in accordance with hospitalityforms.6. To clean, fill and attend to vending machines on a daily basis.7. To serve meals in the staff dining room and other associated areas asrequired and to portion food in the correct manner according to portioncontrols for patients and the retail service.8. To prepare restaurant counters, refrigerated commodities and ensurethat restaurant tables have all items ready to carry out efficient service.9. To distribute provisions, meals and equipment within the departmentand hospital site.10.To clean equipment and premises in accordance with duty rotas andwork schedules using the appropriate equipment and chemicals. Thiswill include the immediate outer areas of the building.11.Report any sightings of pests or damage to the fabric of the cateringareas that could provide potential harbourage to pests.12.To operate equipment e.g scrubbing machine, flight dishwasher, cashregister etc. in a safe and responsible manner after training and toreport faulty equipment to Teamleader/Manager.13.To dispose of all waste food and refuse in a hygienic manner and inaccordance with the waste food policy.14.To complete all relevant control documents including, daily qualityreport sheets recording the temperature of food and equipment andto report any untoward issues to Teamleader/Manager.15.To receive telephone calls and refer to the appropriate person.16.To promote a positive and professional image of the catering servicesin order to maximise sales.17.To wear appropriate approved protective clothing provided, inaccordance with role and food hygiene policy.18.To inform and seek advice where appropriate fromTeamleader/Manager should any concerns arise which may affect thesmooth running of the department.19.To comply with hospital and departmental rules, procedures andpolicies.20.To attend training sessions, in order to update skills, knowledge andgood practices.21.To attend staff meetings and team briefs as appropriate.22.To open the food stores areas as necessary at the start of the shift23.To carry out all duties, adhering to manual handling and liftingprocedures/practice.To ensure all stores are correctly rotated, used in date order and any out ofdate products are disposed of in the correct manner.To be aware of patient special diets and to ensure that all special dietaryneeds / requests are followed.Provide a helpful courteous service to staff, visitors and patients.Demonstrate workplace routines to new members of staff as requested.Maintain the highest standards of personal hygiene.To open and close units ensuring equipment is turned off and areas secured.To prioritise duties to ensure the service needs are achieved.On occasions staff may be required to work without supervision and makework place decisions.