Catering Attendant

Principal Duties and Responsibilities

When working on the wards, all staff will be responsible for all aspects of patient meal service and maintaining the ward kitchens as follows:

One or more of the following duties may be assigned to the employee and may be in any of the Catering areas in the Hospital.

 Collection of menu choice from patients

 Load food transportation trolleys

 Distribute food transportation trolleys

 Load food into ward ovens and regenerate all meals

 Check and record all meals temperatures before and after regeneration

 Wipe down bed tables after each meal service

 Serve meals to patients

 Use food transportation trolleys to deliver and collect trays to and from the patients

 Ensure patients are given the correct meals. Check with the CNM’s / person in charge, using the agreed patient bed lists and colour codes.

 Assist patients to open portion packs where necessary

 Check patient satisfaction

 Check patent’s trays

 Serve beverages at meal time

 Serve beverages in the morning and evening at agreed times

 Serve snacks to patients as required

 Clean ward pantries as per agreed cleaning schedule

 Clean large and small equipment in ward pantries as per agreed schedules

 Order dry food stocks for ward kitchen pantry

 Wash all delph, cutlery, etc., in accordance with agreed policies and procedures

 Clean food trolleys, as per agreed cleaning schedule and procedure

 Clean regeneration ovens as per agreed cleaning schedule and procedure

 Check bed movement with the ward CNM’s / person in charge

When working in the Main Kitchen and Canteen, all staff will be responsible for all aspects of staff and visitor meal service and maintaining the kitchens as follows:

Assignments are divided into different sections. Duties will rotate as required and include:

 Working in the pot wash area and general utensil washing.

 Working in the canteen wash up area.

 Cleaning of various preparation areas.

 Clean large equipment, boiling pans, various ovens and steamers, etc

 Clean dairy fridge, meat, poultry and all cold rooms and fridges.

 Clean dry goods store, plating area, canteen, veg store, offices etc.

 Scheduled cleaning of floor areas within the C.P.U.

 Weighing and packing of various items for different preparation areas.

 Preparation of sealed items for both plating room and canteen as required.

 Regeneration of food for Dining Room, probing and storage of same.

 Assist in the Dining Room when required.

 Cleaning of canteen seating areas

 Decanting of food items from entry point and storage of same.

 Put away stores and clean as required

 Probing and recording food temperatures as required

 Assisting the chefs in food prep / cleaning

 Each member of staff will be required to wear hospital uniform when on duty.

 Each member of staff will be required to report on and off duty in uniform at the Catering Manager’s office.

 Each member of staff is required to change into uniform in the hospital changing rooms and change again before leaving the hospital.

 Each member of staff must at all times exercise the utmost responsibility in adhering to the strict standard outlined in relation to Health & Safety and Food and Personal hygiene.

 Any problems or queries in relation to standards outlined on temperature controls in association with cooking system should be reported to the Catering Manager or Deputy immediately.

 Any breakages must be reported to the Catering Manager or Deputy.

 Any broken or faulty equipment must not be used and should be reported to the Catering Manager or Deputy immediately.

 Each member of staff must be prepared to make herself/himself available for specialised training at any time.

 The person employed will be required to perform any duties appropriate to the employment assigned to him / her from time to time by the employing authority.

 All staff members should be familiar with the Catering Safety Statement, the Catering HACCP manual and any other policies relating to their employment.

One or more of the following duties may be assigned to the employee and may be in any of the Catering areas in the Hospital.

 Each member of staff will be required to wear hospital uniform when on duty.

 Each member of staff will be required to report on and off duty in uniform at the Catering Manager’s office.

 Each member of staff is required to change into uniform in the hospital changing rooms and change again before leaving the hospital.

 Each member of staff must at all times exercise the utmost responsibility in adhering to the strict standard outlined in relation to Health & Safety and Food and Personal hygiene.

 Any problems or queries in relation to standards outlined on temperature controls in association with cooking system should be reported to the Catering Manager or Deputy immediately.

 Any breakages must be reported to the Catering Manager or Deputy.

 Any broken or faulty equipment must not be used and should be reported to the Catering Manager or Deputy immediately.

 Each member of staff must be prepared to make herself/himself available for specialised training at any time.

 The person employed will be required to perform any duties appropriate to the employment assigned to him / her from time to time by the employing authority.

 All staff members should be familiar with the Catering Safety Statement, the Catering HACCP manual and any other policies relating to their employment.

All equipment, utensils and areas to be cleaned, should be carried out as per the agreed cleaning schedules and safety procedures.

Each member of catering staff is required to be familiar with HSE, and Hospital Policies in relation to the following:

 Catering Health & Safety Statement

 Catering HACCP manual

 Infection Control Policy and Hand Washing policy

 Waste Policies

 Incident and Accident reporting

 Hospital Risk Management

 Complaints Procedure

 Health Service Executive Employee Manual

 and any other policies relating to their employment.

Relevant training in skills required to carry out necessary functions will be given as deemed appropriate by Hospital management.

 Manual Handling and Lifting

 Fire Safety training

 Hand Washing Training

 Infection Control

 HACCP and Food Safety

 Any other training appropriate to the post

The HSE will require flexibility in relation to areas where such flexibility is considered to be reasonable and accords with the competence and safety of staff involved.

Other duties applicable to the grade may be assigned by the HSE and co-operation will be required in the elimination of restricted practices and/or demarcation lines.

The person appointed shall also work reasonable overtime when directed.

The above Job Description is not intended to be a comprehensive list of all duties involved and consequently, the post holder may be required to perform other duties as appropriate to the post which may be assigned to him/her from time to time and to contribute to the development of the post while in office.