JOB DESCRIPTION
TITLE:				Catering Assistant
REPORTING TO:		Catering Manager / Head chef / Sous Chef/ Chefs de Part	

HEALTH:	A candidate for and any person holding the post must be fully competent and capable of undertaken the duties attached to the post and be in a state of health such as would indicate a reasonable prospect of ability to attend regular and efficient service.

CHARACTER:	A candidate for and any person holding the office must be of good character.

HOURS OF WORK:	39 hours per week.  Details of starting and finishing times, which may vary in accordance with service needs, will be notified to you by your Catering Manager. There will be times when you will be required to work outside of the normal office hours.

WORKING WEEK:	This site is open 365 days per year. 5 over 7 days. Will be determined by Catering Manager

ETHICAL CODE:	The post holder is requested to respect the ethos and tradition of Peter Mc Verry Trust and to observe and comply with its general policies, procedures and regulations.
JOB PURPOSE	To be responsible for the preparation and delivery of a high standard food catering service to residents, staff, internal and external functions and visitors with strict adherence to food safety legislation within the department and associated areas. All duties must be carried out in accordance with Policy and Statutory Standards.

DUTIES AND RESPONSIBILITIES
Operational Duties
1	Maintain compliance with Policies and Procedures, e.g. Food Safety, Hazard Analysis and Critical Control Points (HACCP), Control of Substances Hazardous to Health (COSHH), Health and Safety, Moving and Handling Regulations. To bring deviations from HACCP standards/requirements to the attention of the Catering Management and to co-operate fully with the implementation of the principles of HACCP
2	Follow all cleaning schedules with due regard to specified standard operational procedures
3	Undertake regular training, as and when required, including yearly food safety refresher training, infection control refresher, manual handling refresher and fire safety, new cleaning methods/procedures and any other training required.
4	Probing and recording of food temperatures as required
5	Assist with stock rotation
6	Preparation and labelling of foods
7	Assist the chefs in food preparation
8	Assist with functions when required
9	Manual and mechanical washing of dishes, pots and utensils to HACCP standards when required
10	Transportation of food through the site as and when required
11	Preparation, service and distribution of snacks, meals and functions to residents, staff and visitors exercising portion control and maintaining the highest standards of presentation.
12	To demonstrate ‘best practice’ personal hygiene standards
13	Uniform protocol must be observed in adherence with food safety guidelines 
14	Strict time-keeping to be observed for commencement of shift, in and out of breaks and at the end of rostered shift
15	Notify Catering Manager or other relevant staff of faulty equipment, building / equipment repairs, maintenance requirements, requests for chemicals / personal protective equipment / light equipment.
16	Provide meal service in a professional and courteous manner
17	Maintain a flexible approach to the performance of duties and rotas as specified 
18	To perform duties efficiently, effectively and economically and in line with best practice or as directed by Management
19	To perform such other duties appropriate to the post as may be assigned from time to time by the Manager or a nominee.
20	Receiving and checking of all foodstuffs 
21	Rotation and allocation of foodstuffs detailing any differences 
22	Rotation / preparation / portioning and packing of both raw and cooked food
23	Checking for meals at all service points throughout the site for quality, quantity and presentation
24	Ensure efficient and economical use of materials and equipment in relation with waste management policy

Health and Safety:

25	Maintain a safe work environment in co-operation with the Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
26	To report immediately any accidents or incidents involving staff or members of the public to the Catering Manager
27	To ensure a safe environment for himself/herself, colleagues and visitors.
28	To report mechanical defects and need for repairs
29	To instruct assigned staff in safe working practices
30	Assist in co-ordinating of the food safety system
31	Promote the highest standard of cleanliness and hygiene as outlined by HACCP
32	Reporting of any non-conformance and supporting necessary corrective actions
33	To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

General:

34	The Catering assistant will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
35	Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Catering Manager. From time to time, mandatory participation in in-service training programmes will be required
36	To be aware of current developments / Laws and issues by reading current literature and keeping abreast of new developments, attending ‘in-house’ courses when possible and as appropriate in consultation with your Catering Manager.
37	To assume responsibility for his/her own professional development and safe work practice. 
38	To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the trust.
39	To be familiar with all Peter Mc Verry Trust policies, practices and procedures and to adhere to departmental policies at all times
40	To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
41	Any other duties relevant to the post as may be allocated by the Head Chef, Sous Chef or any other senior member of the Catering Team.
42	To ensure confidentiality in all matters of information obtained during the course of employment
43	To present and act in a professional manner at all times and ensure colleagues do likewise

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. This job description will be subject to review in the light of changing circumstances. It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals wo

PERSON SPECIFICATION

Factors	
Essential	
Desirable
	
Qualifications	
1.	Willingness to undertake EHOA Food Hygiene Training

•	Primary Food Hygiene
•	Catering / Culinary qualification

	
Experience	
1.	Relevant experience in food industry, or similar.

2.	Able to operate machinery after training

3.	Ability to work under pressure and meet the demands of the service

•	Experience in a food production setting
•	Knowledge of diets
•	Customer Care

CORE COMPETENCIES

Core Competencies

Professional Knowledge and Skill

	
•	Demonstrate sufficient knowledge in the area of catering

•	Demonstrate an ability to apply knowledge to best practice

•	Ability to carry out strenuous physical tasks. 		
Teamwork
	Ability to work as part of a team and alone, 
•	Demonstrate effective team skills
		
Flexibility 	•	Flexibility with regard to work patterns / rosters