Catering Assistant

at  Beaumont Hospital

JOB SUMMARY:

To assist with the preparation and delivery of a high standard food catering service within Beaumont Hospital
including St Joseph’s Hospital Raheny and The Green Bean Staff Restaurant and adherence to food safety legislation
within the departments and other associated areas
Responsibilities:

THE JOB DESCRIPTION IS AN OUTLINE OF THE POST AS IT IS CURRENTLY PERCEIVED BY THE HOSPITAL AND WILL BE SUBJECT TO REVIEW AND AMENDMENT. THIS JOB DESCRIPTION WILL THEREFORE BE SUBJECT TO CHANGE IN LIGHT OF THE VARIOUS STRATEGIES FOR THE HOSPITAL AND THE DEVELOPMENT OF THE CLINICAL DIRECTORATE MODEL AND ANY FUTURE DEVELOPMENTS THAT ARISE AND WILL EVOLVE AND CHANGE OVER TIME.

Qualifications:

1. Maintain compliance with Hospital Policies and Procedures, e.g. Food Safety, Hazard Analysis and Critical Control Points (HACCP), Control Of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling Regulations. To bring deviations from HACCP standards/requirements to the attention of the Catering Management and to co-operate fully with the implementation of the principles of HACCP
   Follow all cleaning schedules with due regard to specified standard operational procedures
2. Undertake regular training, as and when required, including yearly food safety refresher training, infection control refresher, manual handling refresher and fire safety training, children first, new cleaning
   methods/procedures and any other training required
3. Probing and recording of food temperatures in full as required
4. Assist with stock rotation and stores
5. Assist with hospital functions when required
   6.. Operation of cash register and cash handling procedures as and when required
6. Manual and mechanical washing of dishes, pots and utensils to HACCP standards when required
7. Early breakfast shifts as and Late Night Tea shifts as and when required
8. Transportation of food through the Hospital site as and when required which can include food trolleys
9. Distribute and collect menu cards at ward level
10. Preparation, service and distribution of snacks, meals and functions to patients, staff and visitors exercising portion control and maintaining the highest standards of presentation.
11. Distribute and collect patients trays at each meal service, ensuring that plates are scrapped and each dirty item is separated prior to the trolley returning to the main kitchen
12. At ward level keep food stock levels at a minimum and order in accordance with departmental procedures ie: all stores to be ordered on Stores Order Sheet and signed appropriately
13. Distribute carafes of water to patients morning and evenings and when necessary
14. Notify Catering Management or other relevant staff of faulty equipment, building / equipment repairs, maintenance requirements, requests for chemicals / personal protective equipment / light equipment.
15. To record incidences when required in order to comply with Health & Safety
16. Keep a record of any complaints or compliments received from patients and pass on to Catering Officer
17. Report any food waste or misuse to Catering Officer
18. To perform duties efficiently, effectively and economically and in line with best practice or as directed by Management