Job Purpose

To work in any catering areas as instructed to maintain a high standard of cleanliness and hygiene in working methods following the agreed standard and procedure. Areas will include the CPK, Ward prep, Thyme out, the Community. To provide a food service to patients, residents, staff and the general public when applicable.

For more details about this role please contact Gavin Farmer by email g.farmer@health.gov.je

Job Specific Outcomes 1 of 2

Main Duties

Regeneration of chilled food on the wards at the General Hospital implementing the patient ordering system and serving the patients on the wards and residents and clients within community catering, checking temperatures of both hot and cold food with a temperature probe to ensure the correct temperatures within the guidelines, recording, temperatures and waste.

Regeneration of chilled foods within the community, following all the guide lines stated above.

Services of food to clients In the Thyme out.

Removing of swill and rubbish to designated areas.

Report any faulty or damaged equipment or property to the chargehand and be responsible for caring for equipment.

Check stores, provide list of goods required to the team leaders, receipting loading and unloading of goods

Preparation of foods such as salads, sandwiches etc.

Cutting, portioning and dishing out foods.

Simple cooking of foods such as chips, bacon, eggs etc.  Making and serving food and beverages. Supporting the chefs to perform their duties.

Job Specific Outcomes 2 of 2

To clean any catering areas and equipment as instructed to the agreed standard of hygiene using the agreed equipment, correct chemicals and dosage and following the correct procedures and wearing of protective clothing.

Washing up by hand and dishwasher all crockery, cutlery and utensils as required.

As an employee of Facilities catering department you must comply with Health & Safety at work and all Food Safety regulations.

As an employee you will be required to undertake training to include the Level two Food Hygiene Certificate and updates, Manual Handling, COSHH and Fire & Emergency procedures, maintenance and storage of equipment, as laid down by the department

Co-ordinate with all staff to maintain good working relationships This list is a broad outline of duties performed and may be altered if necessary to comply with the needs of the service.

Qualifications Training Required

Staff will be expected to be in possession of or be willing to undergo training in the following:-

1. Level 2 Food Hygiene Certificate

2. Manual Handling training

3. Equipment use, dismantling, cleaning and assembly

4. Use of chemicals and safe handling

5. Allergen Awareness

6. Safe food handling including cook-chill guidelines

7. Health and Safety 8. Fire training

Additional Information

The central production kitchen is a busy factory like environment producing up to 14,000 meals per week, supplying Health and Social Services area throughout the Island.

It operates mainly 5 days per week - Monday to Friday with a limited weekend and bank holiday service. The Thyme out Restaurant, is open to both the Hospital staff and the General Hospital, offering a wide range of food and Beverages, both hot and cold.

At the General Hospital, ward prep, a new patient ordering system has been implemented.

The community catering, is also a very busy multi-functional department .Both the Ward prep and the community catering provide a seven day a week service. Some of the working areas operate between -18c and +10c in the refrigerated areas and hotter temperatures in the production areas.