Catering Assistants London, England
Job description
An exciting opportunity to work in the Retail Catering department at Guy’s and St Thomas’ NHS Foundation Trust is now available. The successful applicants will provide a service in retail catering areas for staff, patient and visitors, serving a variety of nutritious and healthy hot and cold food.
In our busy restaurants we are looking for catering assistants to provide an excellent and an exceptional customer service. You will need to be self-motivated, have a flexible approach to work, be able to work as part of a team and have the ability to work using your own initiative. Good communication skills are essential for the successful candidate to be able to liaise with a multi-disciplinary team and ensure excellent standards are achieved.
Catering assistants will be responsible for several aspects including serving and setting up breakfast and lunch service and taking payment from customers buying their food.
Please note that this is a physical job and lifting and pulling is required as catering areas must always be fully stocked.
We are looking for a Catering Assistants who can work quickly and efficiently whilst taking real care with their work.
‘Putting Patients First’ is one of our Trust Values and all team members must be friendly with a willingness to help patients, visitors and colleagues at all times.
If you are passionate about the restaurant industry and have prior experience as a catering assistant, we invite you to apply today.
Organisational Values
Our values help us to define and develop our culture, what we do and how we do it. It is important that you understand and reflect these values throughout your employment with the Trust.
The post holder will:
- Put patients first
- Take pride in what they do
- Respect others
- Strive to be the best
- Act with integrity
Provides an efficient and effective retail catering service to their designated areas of responsibility. There will be times that you will be required to work at alternative sites across Guy’s and St Thomas’ sites due to the needs and demands of the service.
Conducts a wide range of retail catering service duties including:
Assist with the actual meal service and associated duties as allocated by the Supervisor around service times.
Be familiar with the two week menu cycle and all other associated menus like theme day and chef special
Checking of food and beverages served for quantity, quality and appearance and maintaining standards of hygiene.
Checks whether there are any additional dietary requirements or any change to menu.
Assisting with the preparation of snacks and beverages, cleaning of dining areas, serveries and equipment, washing up of crockery, cutlery etc.
Assisting with the requisitioning of beverages, dry goods (sugar, sauces condiments, etc.), cleaning materials, linen and tableware.
Maintaining a neat and tidy appearance at all times.
Reporting any mechanical and electrical defects and the need for repairs to the catering supervisors.
Complete all control records, temperature, cleaning rotas, food waste and otherwise as trained by the supervisor.
Cleans restaurant/café fittings, including sinks, microwaves/ovens and fridges/coffee machines; and removes any food debris present from surfaces by using cleaning materials.
Maintains high standards of tidiness within your designated areas of responsibility.
Replaces all consumables; ensuring they are fully stocked at all times, including hand towels, hand soap and waste sacks, clean as you go.
Empties and cleans waste bins, ensuring items are disposed of both safely and correctly in accordance with the waste and infection control policies.
Conducts regular audits on food wastage and identify to the chef or supervisor if there are high levels of waste
Be familiar with menu content, products on offer, all selling prices and details of other restaurants (i.e opening times, locations)
To assist in the decanting of recipes and packing
To ensure that all Hazard Critical Control Points are adhered at all times
Assisting with the general cleaning of the kitchen and server areas, cooking equipment and washing up of kitchen utensils and etc.
Maintaining of cross charging records.
Safe working practices in the dining rooms and server in accordance with good catering practice and provision of the Health and Safety at Work Act.
To observe and maintain the relevant Health and Hygiene Regulations as laid out in the Food Safety Act 1990.
To report any accident immediately as per the accident procedure.
Any other duties commensurate with the grade, for the efficient running of the department.
Ensures that applicable standing financial instructions are met and follows the Cash procedure.
Required to operate cash register, record and monitor cash and voucher takings.
Count cash and vouchers at the end of service with the Supervisor.
Count and take responsibility for the float at the beginning and end of each shift.
Ensuring the takings are secure at the end of the shift and are handed over to the Supervisor
Ensure all correct paperwork is filled in correctly and all data is recorded.
Responsible for discrepancies on own till according to the (Local cashiering Procedure Policy) if there are any discrepancies this must be explained to the manager/supervisor on duty at the earliest convenience
Ensures all till areas are stocked, cleaned and tidy at all times.
Utilises ‘image of the service’ initiatives, ensuring high presentation and commercial standards are maintained at all times; adhering to SLAs and CQC/PLACE audits.
Contributes to the continuous improvement of the service, increasing client satisfaction and flexible working practices; prepared to offer support and cover on a cross-site basis if necessary.
