Catering1. Receipt of chilled/frozen and dry goods checking for quality, quantity and signing for all goods received. Reporting of errors and unacceptable goods to the Hotel Services supervisor. 2. Ordering the daily requirements for inpatient feeding, liaising with nursing staff to identify discharges and update requirements. Monitor meal uptake and adjust requirements within the needs of the patient base. 3. Regeneration of cook freeze/chill menu items according to the guidelines and food safety instructions provided. 4. Preparation of menu items eg sandwiches, cold deserts in accordance with food safety guidelines. 5. Working within the HACCP for the catering operation ensuring all associated record keeping is completed e.g. temperature control sheets, delivery checks, cleaning schedules. Reporting of breaches to the Hotel Services Supervisor and taking remedial action where necessary. 6. Undertake service of inpatient meals in accordance with food safety guidance, portion control and dietetic guidance. 7. Identification to Nursing staff of service users who have not eaten or cannot manage to feed themselves. 8. Ensure service users receive the correct nutritional requirements including special dietary arrangements, liaising with nursing staff as required. 9. To maintain a hygienic and clean condition of the Catering Department including associated areas, equipment and utensils. 10. To prepare and serve refreshments for meetings and functions asrequired. 11. Collection and delivery of Cook-Freeze food and other food items between Hotel Services and Wards as required. 12. The clearing and dishwashing (by machine or hand) of all equipment. 13. Security of stock, monitoring of stock levels and reordering in accordance with agreed parameters. Housekeeping1. Undertaking cleaning of dining rooms, lounges and other communal areas in accordance with agreed cleaning schedules. 2. Completion of cleaning schedules. 3. Undertaking flushing in accordance with agreed frequencies andmaintaining flushing records. 4. Adhering to infection control polices and procedures. General1. Report all sightings of pests to the Hotel Services Supervisor. 2. Reporting maintenance faults to the Hotel Services Supervisor. 3. Ensure all information appertaining to Patients and staff is kept confidential. 4. Any other Hotel Services duties as may reasonably be requested.