Food Preparation and Service
Prepare and cook fresh, nutritious and appetising meals in line with menu plans and individual dietary requirements. Ensure food is presented and served to a consistently high standard. Support and accommodate individual dietary, allergen, nutritional, cultural and religious requirements. Prepare meals in accordance with agreed recipes, portion controls and quality standards. Prepare and serve texture-modified meals and drinks in accordance with IDDSI standards, care plans and clinical guidance. Work collaboratively with clinical teams to ensure patients receive meals appropriate to their assessed dietary and swallowing needs. Provide a responsive catering service that enhances the experience of patients, visitors, staff and volunteers.
Food Safety and Allergen Management
Maintain compliance with food hygiene legislation, food safety standards and Hospice policies and procedures. Follow Hospice allergen management procedures and ensure accurate allergen information is available at all times. Take appropriate steps to prevent allergen cross-contamination during food preparation, storage and service. Ensure recipes, ingredient specifications and allergen information are accurately maintained and communicated. Report any food safety, contamination or allergen concerns immediately through the appropriate reporting processes. Complete food safety records, temperature checks and associated documentation accurately and in a timely manner. Support the implementation of HACCP-based food safety systems and kitchen monitoring procedures. Contribute to maintaining high food hygiene standards and inspection readiness.
Kitchen Operations
Operate catering equipment safely and report any maintenance issues or faults promptly. Monitor stock levels and communicate ordering requirements to the Catering Manager. Rotate stock appropriately and minimise food waste. Receive, check and store deliveries in accordance with food safety requirements. Undertake opening and closing kitchen procedures as required. Maintain a clean, safe and organised kitchen environment. Participate in routine and deep cleaning schedules.
Infection Prevention, Health & Safety
Adhere to Hospice infection prevention and control policies and procedures. Follow all Health and Safety requirements, including manual handling and safe use of equipment. Ensure a safe working environment for patients, visitors, colleagues and volunteers. Use personal protective equipment and cleaning materials in accordance with policy and training.
Team Working and Communication
Work effectively with colleagues and volunteers to deliver a high-quality catering service. Communicate professionally and sensitively with patients, families and visitors. Maintain confidentiality and comply with data protection and information governance requirements. Attend team meetings, mandatory training and development activities as required. Participate in continuous improvement initiatives within the catering service. Provide flexible cover during periods of annual leave, sickness absence and other service requirements.
General
Undertake any other duties reasonably consistent with the nature and grade of the role. Act at all times in accordance with the values, policies and procedures of Bury Hospice.
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