Catering Assistant

Dyddiad hysbysebu:	14 Ionawr 2026
Cyflog:	£25,768.00 bob blwyddyn
Gwybodaeth ychwanegol am y cyflog:	£25768.00 - £25768.00 a year
Oriau:	Llawn Amser
Dyddiad cau:	28 Ionawr 2026
Lleoliad:	Harlow, CM20 1QX
Cwmni:	NHS Jobs
Math o swydd:	Parhaol
Cyfeirnod swydd:	C9292-26-0014

Crynodeb

Duties and responsibilities General cleaning of all areas associated with the catering department [e.g. working surfaces, equipment, floors, walls, stores area etc.] whilst using the appropriate cleaning materials/chemicals/equipment for the job, wearing the specified personal protective clothing and completing cleaning schedule documentation Work in accordance with duty rotas and work schedules. Responsible for practicing good hygiene and health & safety within the department in accordance with current Food Safety and Health & Safety Legislation. Ensure high standard of personal hygiene in accordance with legal requirements, policies and procedures. Collection, removal and disposal of waste material in line with the Trust Waste Management policy/Sustainability Plan including cleanliness of waste receptacles. Food and beverage service in main restaurant. Assist in other areas within the catering department as and when required to meet service needs. Ensure the careful use of resources to reduce unnecessary waste and comply with departmental stock rotation and control policy. To attend Food Safety Training to include Induction, CIEH Level 2 Award in Food Safety and Catering, Annual Food Hygiene Refresher Training, Trust Statutory Training and any other mandatory training as and when required. Report all accidents/incidents and near misses. Report all sightings of pests to the immediate Supervisor. Wear clean and protective clothing and personal protective equipment in accordance with food safety and health & safety policies. To maintain high standards of meal presentation. To ensure high standards of food safety and quality are maintained at all times and in accordance with Food Safety Legislation and HACCP Food Safety Management System. To assist the kitchen with the preparation of cold foods such as sandwiches, salads, baguettes and function menu items etc. To monitor and record all temperature for the departments HACCP Food Safety Management System and take corrective action where necessary. Work in accordance with Trust’s Policies and Procedures including COSHH, Fire Safety and Manual Handling. Report any patient/customer complaints to the supervisor To assist in training new staff to ensure basic level of competency in main duties To carry out washing up duties by mechanical methods or in the event of breakdown manually within the Central Dish wash area. To monitor temperatures of food served at ward level To ensure the department is secure on a late shift as and when required DECISIONS & JUDGEMENTS Generally organises own work and works with ad-hoc supervision, within well established procedures and practices, and implements changes set by others. To work in accordance with Trust’s Policies and Procedures, including Food Safety Legislation, COSHH, Fire, Manual Handling, Health & Safety and attend Statutory Training. Ensure food deliveries, service frequencies and timings are reflective of the need of our patients and departmental guidelines. Managing stock rotation as per FIFO basis and that storage conditions are representative of prescribed standards laid out by chef(s). The post holder is required to have full understanding of their contribution to the purpose of the trust and their immediate manager’s expectations from them. Therefore, expectations are from this role to be 100% engaged in departmental appraisals; one on one review with their immediate manager; participate to on-going culture, recognising instant achievement/failure in the team and providing specific and descriptive praise/constructive criticism to other colleagues. The post holder is required to keep themselves up to date with all Trust policies and procedures including but not limited to absence notification and annual leave together with departmental local agreement. Recognising and addressing self-training needs and flag this for the urgent attention of immediate supervisor or Sous Chefs including Trust’s mandatory training needs. Completion of hygiene records/cleaning records and documents as per departmental SOP on HACCP (Hazards Analysis Critical control Point) procedures. Maintaining high standards of personal and general food hygiene in line with departmental SOPs and Food preparation & service policy. Maintain high standards of cleanliness and tidiness in food preparation areas including supporting catering areas and staff/visitors restaurant. Ensure all equipment used for food production is fit for the purpose, safe, clean and disinfected Prepare and present food for staff, patient’s visitors and hospitality functions/events, in strict accordance with standard recipes and service specifications including highlighting any training needs as necessary. Probing of all food temperatures and recording, during storage, preparation and service adhering to food hygiene legislation at all times. Supporting with the management of stock: receipt, rotation storage, stocking up and stock taking. Cleaning and wash-up of equipment, machinery, associated with all catering service. Reporting of maintenance and pest control issues. Appropriate disposal of refuse. Maintaining safe systems and processes of work. Follow standard recipes; adhere to portion sizes and control procedures. Familiarisations with special diet requirements for patient dining service as required and highlight any additional training needs for the attention of immediate supervisor or sous chefs. Supporting the department to achieve maximum sores on EHO (Environmental Health officer) audit. Report any compliments, complaints or incidents and take such remedial action as is necessary or practical. Support with the productivity, efficiency and developments within the catering department. EDUCATIONAL Keep up to date with local policies and procedures enabling prompt response during emergencies and at times of ambiguity Keep up to date with information relating to providing allergen information involving dietary need of a colleague, patient or a visitor. Responsible for checking ingredient list, labels and allergen information before preparation of all food recipes, even on nominated raw/ready to eat products that are used on a regular basis and follow recall instructions or any update promptly upon receipt. Have comprehensive knowledge and skills required to serve texture meals or meals with special dietary requirements and highlight any additional training needs as urgent requirement. Keep up to date with trust’s initiatives and actively support chefs in maintaining already highest standards for buying local food; food traceability; animal welfare; organic food and all relevant steps and initiatives regulated by the Soil Association (independent organisation) for food quality and government buying standards. SYSTEMS & EQUIPMENT This role requires extensive use of the following: All equipment used in commercial food preparation, production and packaging All equipment used in commercial retail industry Use of electronic till. IT equipment (computer, printer & other VDU/devices) Vending units (Hot/cold food & beverage) Ensure the correct, use whilst maintaining cleanliness, of a variety of equipment including mechanical pot/dish washer, heated food trolleys, microwave, coffee machines, tills, Panini machines, electronic probes and knives etc. Ensure all equipment is safe and clean before use whilst ensuring the correct use of cleaning materials. Report any equipment or building defects to the Duty Supervisor or Manager. Will be required to use departmental IT systems as appropriate (primarily for the purpose of menu summarising). PHYSICAL DEMANDS OF THE JOB While performing the duties of this job, the employee is regularly and frequently required to stand prolonged period of time; sit; talk; hear; and use hands and fingers to operate commercial grade equipment or a computer and telephone or keyboard reach, stoop kneel to perform specific tasks that falls within the scope of this role. Specific vision abilities required by this job to include close vision requirements due to preparation/presentation tasks and/or computer work Light to moderate pushing, pulling and lifting is required Ability to uphold the stress of heat, noise and performing tasks of repetitive nature Regular, predictable attendance is required; including expectations to support with service continuity/contingency on short notice(s) as patient needs and business demands dictate.