Undertake food service to patients, staff and visitors. Ensure that presentation, portion control, temperature control and food quality standards are adhered to. Carry out the preparation of snacks and salads to the required standards and any other food items required for sale. Undertake the cleaning of floors, surfaces and equipment within the kitchen and dining room as appropriate.
Replenish stock items in the restaurant/kitchen from catering stores, there is a degree of manual handling and lifting involved within this role. Attend any necessary training program as directed by the Food and Beverage Manager. Check temperatures of refrigerators and maintain all records. Dispose of all catering waste according to departmental policy which includes the operation of waste disposal unit.
Adopt a flexible approach as there may be a requirement to work in either the central kitchen, stores or the restaurant. Respect all issues in relation to equality and diversity in relation to patients, colleagues and visitors. Operate equipment as required following appropriate training e.g. central dishwasher/pot wash, deep fat fryer/oven, toasted sandwich maker and any other equipment as appropriate

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