KEY RESULT AREAS Ensure the delivery of high-quality, nutritious meals tailored to patients specific dietary needs, supporting their recovery and contributing to the overall health and wellbeing of patients. Work closely with the Trust's Dietetic Department to ensure compliance with Dorset County Hospital's Food and Drink Strategy, aligning meal provision with best practices in patient care. Align the catering operations with the Trusts strategic plans, national guidelines, and relevant organisational developments to ensure the highest standards of service and care are maintained across all catering functions. Contribute to the development of capital investment plans for the continued provision of suitable premises and equipment, ensuring the kitchen facilities are well-equipped and capable of supporting efficient food service. Establish and implement a staff development plan that ensures the catering team possesses the necessary skills and competencies to meet the demands of high-quality service delivery, fostering a culture of continuous professional development within the team. Develop and manage a robust reporting mechanism for key performance indicators (KPIs) to track the ongoing improvement of services for patients, staff, and visitors. Ensure regular reporting on these KPIs to support the Trust in its efforts to deliver sustainable services, with clear insight into costs, revenue, and commercial margins. Oversee the implementation and management of an electronic food ordering system for patients, incorporating mobile technology that allows patients to order meals and provide feedback directly from their bedside. This system will reduce food waste and enhance nutrition and hydration efforts. Drive the growth of the net profitability of Damers Restaurant (retail) by 15% over the next three years, implementing strategies that enhance customer experience, increase sales, and optimise operational efficiencies. Take responsibility for closing down and securing the department as required, ensuring the safe storage of food and equipment at the end of each shift. Demonstrate effective time management throughout the day to ensure all deadlines are met, maintaining a smooth and efficient service. Maintain a high standard of cleanliness in the department, ensuring all kitchen areas and equipment are kept tidy and sanitized in line with food safety standards. Ensure personal hygiene and uniform standards are upheld, wearing the provided uniform and safety shoes in a clean and professional state. Assist with keeping the entire Catering Department clean and organized, contributing to the overall upkeep of a hygienic food service environment. Respond to and carry out any reasonable requests made by the line manager to ensure smooth operations. Responsibility for Patients Ensure that patients' dietary needs are met by overseeing the meal production process, working closely with the production team to provide high-quality meals that align with individual dietary requirements. Additionally, ensure that meals are served to hospital staff, visitors, volunteers, carers, and other key personnel as needed. Answer the kitchen phone promptly and professionally, addressing inquiries and directing them to the appropriate team members. Relay important messages and updates throughout the department to ensure clear communication and smooth operations. Conduct regular briefings with retail staff to discuss key aspects such as portion sizes, menu content, allergens, and any other important information related to food service. Learn and effectively manage the patient menu ordering system, ensuring it aligns with dietary guidelines and patient preferences. Address patient menu changes efficiently, ensuring that all dietary adjustments are communicated and implemented promptly. Responsibility for Policy and Service Development Actively adhere to and enforce the departments food safety procedures, ensuring that all catering staff comply with food safety standards. Proactively suggest improvements to the line manager to enhance processes and service delivery. Attend meetings, briefings, and informal training sessions as required, staying updated on departmental procedures and best practices. Responsibility for Financial and Physical Resources Actively contribute to increasing sales and profit margins by demonstrating awareness of business needs and supporting operational efficiencies. Ensure the safe and proper use of kitchen equipment, taking care to handle and maintain all tools and appliances correctly. Maintain awareness of stock levels and ensure the security and proper storage of provisions in the kitchen and storage areas Demonstrate cost-consciousness by assisting in maintaining budgets and supporting efforts to minimise waste. Ensure that the kitchen, equipment, and all storage areas are kept clean and organised at all times, adhering to health and safety standards. Responsibility for Staff Support the Head Chef and Sous Chefs in the day-to-day management of catering assistants, ensuring smooth kitchen operations and high standards of food preparation and service. Communicate regularly with catering assistants regarding the Trust's objectives, strategic plans, and business developments, ensuring they are informed and aligned with departmental goals. Assist in training and developing Kitchen Assistants, helping them acquire new skills and improve their performance. Provide feedback to staff after training and development activities, ensuring they effectively transfer and apply new skills in their work. Responsibility for Information Resources As an employee, you are legally responsible for the accurate handling of all records you gather, create, or use in your role within the Trust. This includes patient, financial, personal, and administrative records, whether paper-based or electronic. All records are considered public, and you have a legal duty of confidentiality regarding all service users. Ensure compliance with the Trust's Data Protection and Confidentiality Policy and seek guidance from your manager if you have any doubts about managing records appropriately. All staff members are responsible for ensuring that information quality standards are consistently met. Report any mechanical or equipment faults immediately, ensuring appropriate warning signs are displayed. Participate in annual refresher training, staff appraisals, and specific training in line with governmental, departmental, and Trust policies to support personal development. Responsibility for Research and Development Take part in and complete staff surveys. Assist the Head Chef in catering research and development opportunities as required by new methods and technology and/or new legislation. Physical Skills Proficient in using a wide range of cooking tools, knives, and kitchen equipment to a high standard, including specialized skills in butchery, filleting, and food preparation techniques. Capable of preparing and cooking meals for patients, staff, and visitors, following departmental recipes and ensuring meals are delivered on time, even during busy service periods. Skilled in cooking across a diverse range of culinary styles, demonstrating adaptability with different cooking techniques, from baking and grilling to sauting and poaching. Able to work efficiently under pressure, adapting quickly to changing circumstances such as staff shortages, equipment malfunctions, or last-minute menu changes without compromising on food quality. Responsive to dynamic patient demands, including adjusting to late meal orders or dietary changes, ensuring all patient meals are accurately prepared and delivered according to specific requirements. Strong attention to detail in food presentation, portion control, and food safety standards, ensuring that all meals are both visually appealing and meet the hospital's health and safety regulations. Analytical & Judgement Skills Report any equipment failures to the line manager or Estates team, providing clear details of the issue and using your best judgement to suggest the most efficient solutions or temporary fixes to minimize disruption to food service. Identify and report any issues with suppliers or product availability to the line manager, assisting in finding practical solutions to supply challenges that may affect meal production or service. Apply sound judgement when facing staffing challenges, helping to adjust and streamline workflows to ensure the timely delivery of food services, particularly during busy periods or when staff shortages occur. Respond effectively to queries from ward staff or other departments regarding catering-related matters, using good judgement to resolve issues and ensure smooth coordination between the kitchen and other hospital areas. Planning & Organisational Skills Support menu planning and recipe development, contributing to the creation of nutritious, well-balanced meals that meet patient and staff needs. Monitor financial aspects related to stock control and menu development, ensuring cost-effective use of resources while maintaining food quality. Adapt production methods and cooking styles to meet changing service requirements, ensuring flexibility in response to demand fluctuations or special dietary needs. Supervise and support Catering Assistants, providing guidance and ensuring tasks are completed efficiently and to the highest standards. Plan and allocate daily tasks to Catering Assistants, ensuring the smooth operation of the kitchen and timely delivery of food services.