Food Services Assistant

Job description

Detailed job description and main responsibilities

CATERING Service Duties

Inform patients about the Hospital's food offer and the procedure for any ad-hoc requests and help them to make an informed choice from the range of foods and beverages.

Order food using the hospital's electronic ordering devices.

Liaise with nurses, caterers and dieticians to ensure patients food, nutrition/clinical needs and preferences are identified and met.

Identify patients not eating sufficiently to the Nurse in Charge.

Ensure appropriate feedback is given on the patient's food service experience e.g. quality, quantity and choice.

Provide information to the next food service assistant who is on duty using the guidelines provided to ensure a seamless service.

Store food in accordance with manufactured guidelines and food safety legislation.

Offer patients a choice of hot & cold beverages, as and when required a minimum of 5 times a day.

Ensure a regular supply of fresh water is provided to each patient throughout the day.

Serve the patients their choice and portion size of main dish, vegetables and accompaniments in an appealing and appetising way. Offer second portions if required.

Ensure patients with special dietary requirements receive the appropriate food following liaison with the dietician or nurse.

Identify appropriate meal choices to meet patient's needs/preferences.

Movement of food to wards/RDU as required adhering to food safety legislation.

Maintain adequate stock levels to meet the needs of the patient e.g. milk, bread, tea, coffee, cereal, and preserves.

Identify shortages of crockery and cutlery to the Facilities Team Leader.

Ensure an appropriate supply of crockery and cutlery is available.

Ensure efficient and safe use of cleaning equipment.

Prepare the patients eating environment (day room/bedside table) to the standards stipulated in the ward manual according to where the patient wishes to eat, to ensure a relaxed environment.

Clear cutlery/crockery and clean dayroom/bedside table following service promptly.

Clean all surfaces and equipment in the kitchen according to the daily cleaning schedule.

Carry out daily and weekly cleaning tasks as directed through the cleaning schedules and complete the required paperwork.

Person specification

Training & Qualifications

Essential criteria

• Food Hygiene Certificate Level 2
• Knowledge of cleaning/hygiene COSHH procedures
• Ability to undertake NVQ level 2 in food service
• Knowledge or ability to understand working practices for providing a patient food service

Experience

Essential criteria

• Previous experience of working in a customer/patient focused environment.
• Principles and criterion of Hazard Analysis of Critical Control Points (HACCP), COSHH

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