To complete all relevant daily documentation in compliance with relevant statutory legislation and local codes of practice and quality control procedures. The basic preparation of food ensuring adherence to standard recipes and methods of production. Maintenance of portion control and presentation standards. To use specialised Catering area equipment, i.e. mixers, salad slicers, weighing scales, heat sealers and dishwashers as required for tasks carried out within this role. To maintain cleaning and hygiene standards within designated areas complying with cleaning schedules in line with hygiene codes of practice. Reporting any instances of contamination or pest infestation as soon as detected and initial isolation of problem items. Responsible for working with colleagues to maintain and improve the quality of services provided to our patients and other service users. Ensure that patient feeding requests are actioned in a timely manner to ensure that the patient nutritional requirements are not affected. Ensure that all tasks are carried out in compliance with relevant statutory legislation and local policies & procedures including Food Safety, Health and Safety, COSHH and in particular by working in the manner of training to follow agreed safe working procedures. Reporting incidents & near misses using the Trust Incident Reporting system. To maintain high standards of personal hygiene and appearance at all times whilst on duty. The jobholder must take responsibility in agreement with his/her line manager for his/her own personal development and undertake all mandatory training required for the role particularly attending refresher training on an annual basis. To attend and follow localised induction training for all food service skills and food safety matters must be completed before full range of tasks can be completed, these are outside of the Organisational Learning ability to deliver. It is expected that staff will observe and comply with all aspects of this additional training at all times. To ensure adequate security of food items, equipment and premises by adhering to policies and procedures on stock control. Reporting any losses or thefts to the supervisor as soon as detected. Ensures that all duties are carried out in line with departmental quality management procedures and that all relevant documentation is completed. Making determination on quality and use by dates on all self-made items in line with food safety requirements, making product substitutions when required. Reporting all damaged and out of date stock to the supervisor as soon as detected. To ensure that correct uniform, footwear & PPE is worn at all times whilst on duty. Receipt of incoming deliveries ensuring that all goods inwards are checked against delivery notes and official orders. Ensuring that items meet quality and quantity specified and temperature parameters. Reporting all shortages, damage related delivery problems to the supervisor or manager. To issue provisions/non provisions to ward housekeeping and other departments upon receipt of authorised requisitions. Raising for investigation / confirmation any order which appears to be incorrect or at odds with normal departmental / ward run rates or patterns. To ensure the timely disposal of refuse to designated areas in accordance with Trust Policy and the cleaning of the catering department specific loading bays and associated areas. To work with minimal level of direct task supervision, ensuring that Food safety and quality choices are not affected and are completed in line with all department policies & procedures. Making decisions on product quality and safety in the compilation of meal items. Use IT systems to access wage slips in addition to department specific requirements such as submission of order forms & stock takes