The Catering Officer Grade I will:
1. Supervise and manage all catering activities to ensure that all patients, staff and public receive the correct meal at proper temperature, quality and time.
2. Assume full responsibility for the running of the Catering Department in the absence of the Catering Manager.
3. Take responsibility for other areas of the Catering Department (Restaurant, Wards or CPU) in the absence of Catering Officer Grade I of that area.
4. Liaise with other Catering Officers, Executive Chef, Supervisors and Clerical Officers as required on a daily basis.
5. Provide returns and information to CPU and the Finance department as requested.
6. Liaise with department heads and other services in relation to all aspects of catering service to patients.
7. Ensure that standards of service are maintained and all aspects of HACCP are fully implemented including ongoing staff training courses with the EHO Education Sector.
8. Assist in the identification and development of key performance indicators (KPIs).
9. Drive and promote a Performance Management Culture.
10. Ensure that the ordered foodstuffs and other materials delivered to the Catering Department are of the nature, substance and quality set out in contracts.
11. Be responsible for devising and implementing the menu cycle in conjunction with Catering Officers, Executive Chef and Dietetic Team.
12. Investigate patient/customer complaints and adhere to complaint procedure.
13. Ensure the economical use of equipment and non-food materials within the department.
14. Be actively involved in introducing systems/change to reduce general waste and food waste.
15. Attend training courses when required.
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