Kitchen Porter - Royal Brompton Hospital London, England
Job description
On 1st February 2021 the Royal Brompton and Harefield Hospitals became part of Guy’s and St Thomas’ NHS Foundation Trust – a truly once-in a generation development. Together, we are taking our first steps towards our vision of creating a brand-new centre of excellence, which will be the global leader in the research into and treatment of heart and lung disease in patients from pre-birth to old age. We are developing some exciting plans and we want you to join us – so come and help to change the shape of healthcare for our heart and lung patients world-wide.
A Vacancy has arisen within this busy catering department in the Royal Brompton Hospital. We are looking to recruit a dedicated Kitchen Porter who will ensure the standard of food hygiene and health and safety are maintained to the levels indicated by the Trust, the EHO and the Department of Health.
The role will include assisting with food deliveries, stock rotation, recording delivery temperatures and storage. Cleaning of the main kitchen premises and equipment as per the cleaning schedules using correct color coded equipment.
Reporting any sign of pests to the Head Chef, Supervisors and Managers, reporting all equipment defects to the Head Chef. Working as part of a team to main high standards of cleanliness is adhered to within the catering department, clearing used crockery and cleaning tables, loading/unloading dishwasher.
The role will include assisting with food deliveries, stock rotation, recording delivery temperatures and storage. Cleaning of the main kitchen premises and equipment as per the cleaning schedules using correct color coded equipment.
Core behaviours for all Trust staff
All staff will commit to:
- Act with honesty and integrity at all times
- Demonstrate respect for others and value diversity
- Focus on the patient and internal and external customer at all times
- Make an active contribution to developing the service
- Learn from and share experience and knowledge
- Keep others informed of issues of importance and relevance
- Consciously review mistakes and successes to improve performance
- Act as ambassadors for their directorate and the Trust
- Be aware of the impact of their own behaviour on others
- Be discreet and aware of issues requiring confidentiality
The thorough cleaning of the main kitchen/satellite kitchens and food service equipment as scheduled using sanitising agents with detergents as directed in COSHH training, this includes all cooking equipment and storage refrigeration freezers and storeroom and larders.
To toughly clean all surfaces table tops and legs, moving equipment for heavy cleaning, this will include cleaning of walls, shelves, paintwork, and floor areas of the main kitchen/satellite kitchens and all associated areas.
To change the oil in the fryers at regular intervals, defrost all fridges and freezers weekly.
To clean spillages as they happen to prevent accidents.
To report any defects/equipment problems to the kitchen manager/supervisor on duty immediately.
To support the team with deliveries and collection including the storage of commodities, utensils and ingredients as agreed, to ensure that all foods are stored at the correct temperature at all times.
Ensure that all equipment is stored to maximize good health practices as detailed in the Trusts HACCP.
To remove all waste and rubbish frequently from the main kitchen/satellite kitchens, to the holding waste area, ensuring that bin liners are replaced.
To ensure that all waste and recyclable materials are handled correctly, segregated in line with waste regulations and kept in line with instructions to minimize the risk of infestation.
All bins/wash hand basins/sinks to be cleaned daily in line with the National Standards of cleanliness for an area with the very high-risk category.
Maintain stocks of cleaning materials and ensure correct and economical use of such cleaning materials and resources.
Ensure all cleaning records are kept up to date.
Able to report swiftly to Team Leader of potential risks to kitchen services that may jeopardize the standard of service.
Compliance with all Trust policies, procedures and practices and to be responsible for keeping up to date with any changes to these
