Kitchen Porter/General Assistant - Private Health Care

Responsibilities:

Food Preparation

• Assist in the delivery of a high quality catering service for patients, visitors, consultants, staff, special functions and hospital meetings. To include the preparation, cooking and service of basic food such as sandwiches and salads, whilst catering for specific dietary and cultural requirements where required
• Adhere to appropriate food preparation techniques

Food Service

• Ensure that the counter is fully equipped prior to service with plates, bowls, cutlery, serviettes, service equipment etc. and the hot plate and chill well units are turned on.
• Ensure that a high standard of food presentation is maintained throughout service:- refilling as required and cleaning up spillage’s etc.
• Ensure that portions served are in line with Portion Control chart guidelines.
• Communicate to chefs the quantities of food available during service, to ensure maintained quality and choice.

Compliance

• Ensure that current Food Hygiene (including HACCP), Fire, Health & Safety, COSHH legislation and Care Standard Commission recommendations are fully complied with. Being aware of corporate and local policies.
• Follow stock controls and date code rotation procedures, highlighting shortages and damaged supplies where applicable
• Compliance with all Health and Safety at Work regulations including COSHH
• Work with guidance on moving and handling, as identified in corporate and local policy and discussed at Mandatory training sessions.
• Quality assurance and patient confidentiality must be maintained at all times.

Stock Control

• In conjunction with the Head Chef/Chefs be responsible for accepting all deliveries. Checking delivery against order sheet, probing and recording/signing as per procedure.
• To maintain adequate control of all stock through stock rotation, date checking and ensuring packaging is intact.
• Reports all incidents of breakage’s, damage or loss of equipment and deliveries.
• Ensuring fridge and freezer temperatures are taken as per instruction from Head Chef.