To assist the Catering Manager with the management of the Catering Services and the development of the Catering Services to Patients, Visitors and Employees in line with best practice and industry & market demands.
To deputise for the Catering Manager as required.
To ensure that the department is in compliance with all statutory and regulatory regulations.
To have efficient and effective management of the catering function within the hospital and to ensure that the structures, systems and practices required for the Hospital will be enhanced and / or implemented as far as practicable within available resources and facilities.
The Catering Department covers the Main Kitchen, Patient Service Area, Staff Canteen and Hospitality services.
Manage and direct the management team in the operational activities of the Catering Department and ensure all the catering team are operating to ensure food safety is paramount and the service is in compliance with legislation Be responsible for the management and performance of catering staff and service operations to include the main kitchen and food service user locations (wards staff canteen, Hospitality) Menu planning (in conjunction with the Executive Chef) Ensure that all meals are prepared to schedule for service users and staff and are within nutritional and dietetic control guidelines.
Purchasing, delivery and storage and handling of goods Operational controls and HACCP compliance Customer service and food distribution.
Continually evaluate customer satisfaction and manage to change to meet customer needs.
Facilitate the upgrade of information technology in the Catering Department.
Skills: Food Safety Certificate excellent communication skills Excellent Team Player