To prepare, produce and serve food in accordance with food hygiene legislation1999. Under the direction of the Unit Supervisor or working on their own to produce appealing and high quality foods to meet the nutritional and cultural needs of customers within the agreed budget and resources. To operate within the procedures and Policies designed to maintain a safe system of work and food hygiene. To undertake all cleaning duties that may be required to ensure the smooth running of this busy catering operation. To work co-operatively as a member of the catering team in a cohesive and effective manner. Receiving communication from ward clinical teams and dieticians to provide patients their nutritional and food preference requirements. Control the efficient and effective use of resources. Maintaining food quality and reducing food wastage by ensuring that standardised recipes and portion controls are maintained at all times. To complete and maintain the HACCP records in accordance with food safety legislation 1999. Able to communicate with external personnel such as the environmental health officer to give assurances and confidence that patient safety isnt compromised. Ensure the timeliness of meal production are achieved to provide an efficient service To manage food stock effectively and efficiently to support the Trust financial position. Reporting any premises and equipment faults to relevant colleagues and supervisors. To ensure high standards of presentation of food to maximise customer satisfaction. Reporting any signs of pests to their line supervisor. Answering the telephone in a courteous and helpful manner. Carrying out ward visits with the supervisor to gain an understanding of the patient needs and requirements. To prepare food in a way that maintains quality, food safety and nutrition. To support and provide advice and technical guidance to other catering staff. To undertake any other duties delegated to them by a supervisor or manager that may be safely and reasonably be required to maintain a high level of service to the customer/patient. GENERAL DUTIES Ensure the delivery of patient care when producing food to patient needs. To deal with verbally aggressive and or abusive visitors / patients. To occasionally work for short periods of time with unpleasant smells / odours / body fluids. To assist with training for new starters. Undertake and complete HACCP food safety paperwork system. To assist the management team to carry out cost, quality and wastage audits. To prioritise delegated workload for that day. To lift, carry, and manoeuvre objects (on occasions heavy objects). Use of mechanical aids (e.g. mixers, boiling kettles). Changing tasks as a result of changing priorities in workload. Understanding and adhering to Trust Policies and procedures.