The successful candidate will be responsible for receiving, checking for quality, temperature and correct quantity as per order to suppliers, and the storage of such goods in the appropriate area within the time limits set out in the department policy on Hazard Analysis and Critical Control Point (HACCP). To be able to demonstrate the ability to serve food to staff and to be able to check temperature levels and be aware of the Food Temperature Regulations. Operating the central dish wash machine, cleaning, drying and checking of the staff/ward crockery and cutlery. Preparation of vegetables, fruits and salads.
Preparation and dispatch of meals. Service of food in restaurant. Service of food in the Dining Room and associated areas and preparation of sandwiches, hot snacks and beverages where applicable. The cleaning and re-stocking of vending machines.
Operation of the Staff Dining Room cash register

Please refer the Job description for details