A - Duties on Assignment to Ward Catering Area:

• Ensure the cleanliness of the ward kitchen and catering equipment and dining room if applicable.
• Set up trays for each meal in accordance with appropriate procedures and wash up afterwards
• Prepare breakfast at ward level each morning. Make toast as required additional requirements for special diet
• Plate all patient meals. Be aware of special diets. Ensure the correct temperature is maintained.
• Distribute and collect menus cards and explain menu to patients and to co- operate with the introductions to new technology in this area to coagulate all information contained on cards and send a summary to main kitchen.
• Keep food stock levels at a minimum and order in accordance with the amount recommended by the Catering Manager. Assist with the receipt and recording of stock supplied.
• Report any food waste or misuse to Catering Manager
• To report all structural and mechanical defects and needs for repairs.
• Keep all dry foods locked away and only leave out what is needed for patients' teas after duty. Ensuring the maximum security of your area of assignment and of all equipment and supplies contained there in.
• Take part in all mandatory training programs e.g. Hygiene courses, Health and safety courses, MAPA, Food safety, food service and presentations etc.
• Keep a record of any complaints or compliments received from patients and pass on.
• To comply and practice all hygiene, health and safety legislation and procedures.
• To adhere to specifications standards and procedures while at work.
• To adhere to the guidelines in the HSE Food, Nutrition and Hydration policy 2019
• Engage in the HSE performance achievement process in conjunction with your Line Manager as appropriate
• Carry out other such duties as may be assigned from time to time by the hospital management following consultation and agreement.

B - Duties on Assignment to Main Catering Department

• Preparation of areas for the processing and service of meals and beverages
• Portioning, packaging, chilling, storage and movement of product to all areas of service
• Preparation and cooking of foods that require to be undertaken at the point of service
• Service of meals and beverages to staff, public, and patients alike and the collection and collation of cash
• Cleaning of equipment and associated areas
• Assisting with the receipt and recording of stock supplies while also including decanting of food and non-food items
• Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard
• Ensure efficient and economical use of material and equipment
• To adhere to all hospital policies, specifications, standards and procedures while at work
• To practice and comply with all hygiene with health, and safety procedures and legislation
• To adhere to the guidelines in the HSE Food, Nutrition and Hydration policy 2019
• To report mechanical defects and the need for repairs
• To take all necessary steps to ensure the maximum security of your areas of assignment and all equipment and supplies contained therein
• To report to management, immediately, any accidents, fire, stock loss, damage, unfit food and take such action as may be appropriate
• Take part in all mandatory training programmes e.g. Hygiene courses, Health and safety courses, MAPA, Food safety, food service and presentations etc
• Engage in the HSE performance achievement process in conjunction with your Line Manager as appropriate
• To carry out such duties as may be assigned from time to time by the hospital management following consultation and agreement.

To do cashiering duties in the Staff Restaurant and to comply with controls and regulations in relation to the handling of cash

Each candidate must, at the latest date for receipt of completed application for the post:

1. Have relevant experience in a Catering Environment in the Healthcare/Hospitality Sector.

   And

2. Have attained such standard of education as would enable him/her to discharge the duties of the post satisfactorily.

Health

A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service.

Character

Each candidate for and any person holding the office must be of good character.

CAVMON3536_Job Specification