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DATE ADDED: Tue 24/03/2020

Catering Assistant

Charing Cross, UK
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COMPANY: ESSENTIAL EMPLOYMENT

JOB TYPE: Permanent, Temporary, FullTime

**Description**

Catering Assistant needed in London for a large hospital £8.55ph ref 5133584

Working full time hours between 8am-8pm 37.5 hours per week on a temporary basis initially until June

Must be willing to have DBS check done or already have one in place (please advise on application)

Working as part of Catering team to deliver of a range of food and beverages in line with Food Hygiene legislation and Serco policies and procedures to meet the nutritional needs of Patients, Staff, and users of Wishaw General Hospital services.



**1. MAIN DUTIES/RESPONSIBILITIES**
* Assist in the preparation, production, heating and reheating of food for patients, staff and visitors. * To produce items using basic cooking techniques e.g. porridge, breakfast items, soup, sandwich, salads. * To pick, pack, decant food items in required pack sizes. * To work in all areas of the catering department including freezers, fridges and cold rooms. * To load and unload food, beverage trolleys manoeuvring in a range of locations.
* Perform tasks wearing the correct uniform and protective clothing at all times.
* Maintaining food hygiene standards and records as required to comply with statutory obligations and HACCP. * To clean all areas of the catering department and equipment, and undertake in line with the Daily Weekly Cleaning Schedules (DWCS) recording and signing off the required records using paper or electronic equipment. * Wash up all items associated with the service using appropriate chemicals and equipment. * To remove all types of waste in line with the agreed policy. * Receipt and storage of supplies in a range of storage areas including working in freezers, fridges and cold rooms. * Receipt and issues of stock for use. * To participate in stock taking, recording volumes as required, via appropriate system including electronic, notify supervisors immediately of any concerns regarding quantities or quality issues of products. * Communicate with patient and record on paper or using electronic equipment i.e. Ipads, individual’s menu selection, standard and diets, ensuring the selection is signed off by nursing staff, delivering this information to wards and catering.








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