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