Casual Back Of House Assistant

Job description and duties

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Role Summary for Back of House Catering casual You will act as a key member of the back of house catering team to assist the organisation in providing patients, staff and visitors with high quality person centred and safe catering service. You will assist with the preparation of food and contributing to the operation and cleanliness of kitchens and associated equipment whilst supporting the production, portioning, distribution and services of meals and snacks. You will provide a high standard of service in accordance with the contract specification as directed the line manager and ensure that all foods are produced and served in a safe and hygienic manner at all times. Main Assignments of Role Ensuring food deliveries are picked and packed correctly in accordance with agreed practices. Decanting and preparation of food in accordance with portion control guidelines. ON-SITE SERVICES Catering Supervisor Catering Assistant Service Manager Sodexo Healthcare, Manchester University NHS Foundation Trust, Oxford Road Road, Manchester, M13 9WL Sodexo Limited No 842846 England Registered Office One Southampton Row London WC1B 5HA www.sodexo.com The post holder may be required to use the kitchen equipment and machinery as required, including freezers, knives, floor scrubbing machines, food service trolley, and ovens. Ensure stock control and rotation procedures are maintained. Checking expiry dates on food and disposing of any food exceeding use by date. Store goods correctly and use stock on a rotational basis. Working in temperature-controlled environments (i.e. fridges, freezers) up to -18 degrees Celsius. Continually engage in a clean as you go practice to avoid a build-up of dirt and grease. Maintain kitchen and working area cleanliness and hygiene. Ensure a prompt removal of packaging and food waste to designated areas. Be fully conversant with the correct operation and cleaning procedures of all equipment you may be required to use. Provide and maintain a high standard of customer care at all times whilst on duty. Assist chefs with basic food preparation and cooking where required. Follow all cleaning schedules as required. Refer to COSHH data sheets where appropriate. Additional General Responsibilities Arrive in time for duty, adhering to Sodexo uniform requirements and clocking in prior to commencing your shift. Post holders are required to wear their identity badge with a current photograph on at all times. While on duty staff are to wear only Sodexo uniform and maintain your uniform in a clean and tidy state at all times, you must always have a clean, spare tabard/ apron at work with you in case of spillages. Maintain a high standard of personal hygiene in accordance with company policy and the Food Safety Act at all times. Provide guidance and advice to new team members or relief staff where necessary. Completion of paperwork relevant to post, such as staff surveys and holiday request forms. Workload will be determined by daily requirements, and post-holder may be required to use initiative in order to prioritise tasks and responsibilities. You must always be aware of relevant deadlines within the unit and ensure all possible steps are taken to meet these deadlines. At times you may be required to go and work in other catering areas to assist with the cover of annual leave and sickness. At times post holders may be required to carry out reasonable additional duties connected to their employment, as directed by their supervisor or line manager. This is not an exhaustive list of your duties as a Catering Assistant but is a broad overlay of your expected duties and responsibilities. Key Skills, Knowledge, Training & Experience Good communication skills to enable communication with colleagues, patients and clients regarding on job duties and provision of catering services. Ability to work as part of a team. Good level of customer care. Basic Food Hygiene Level 2 (desirable). Experience of working in a catering environment (desirable). Good understanding of health and safety and manual handling practices.

Requirements

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