Overview To prepare and deliver appetising meals that are nutritious and wholesome and meet the needs / requirements of patients at ward level and customers in the staff cafeteria.
To ensure the catering department/ward kitchen are maintained in a hygienic manner in line with the hospital and statutory standards.
Organisational Context HSE Dublin North and
East Region:
Our Lady of Lourdes Hospital Drogheda and The Cottage Hospital Drogheda.
A panel may be formed upon completion of this campaign for posts in Our Lady of Lourdes Hospital Drogheda / The Cottage Hospital Drogheda.
The HSE has created six new health regions.
Each region is responsible for providing both hospital and community care for the people in that area.
Bringing community health services and hospitals together means we can take a more patient-centred approach to healthcare.
HSE Dublin and North East provides health and social care to North Dublin, Louth, Meath, Monaghan and most areas of Cavan.
HSE Dublin and North East Region includes the following hospitals; Beaumont Hospital Cavan General Hospital Connolly Hospital Louth County Hospital National Orthopaedic Hospital Cappagh Monaghan General Hospital Mater Misericordiae University Hospital Our Ladys Hospital Navan Our Lady of Lourdes Hospital Rotunda Hospital Key Responsibilities Principle Duties & Responsibilities: Staff are expected to work as part of a team in delivering a first class service to the hospital.
A "can do will do" attitude is expected of staff at all times.
Be patient and staff focused.
Rosters and duties vary across the week, weekend and Bank Holidays and staff are expected to be flexible to support the continuous service delivery to patients and staff in the staff cafeteria.
Rotate with roster duties when required to ensure service needs are met.
Ensure a high standard of hygiene is maintained in the area he/she is assigned to in line with on-going HACCP regulations, Infection Control Guidelines and Hospital policies.
In line with best practice clean uniforms must be worn at all times when on duty along with hair nets, gloves and personal protective equipment/clothing.
Each member of staff is required to change into uniform in the hospital changing rooms and change again before leaving the hospital.
Staff ID / name badge must be worn and visibly displayed at all times.
Report for duty on time and at the designated place of duty as directed by management.
Cleaning of kitchen/ward kitchen / staff cafeteria areas to include but not limited to - walls, doors, windows, floors, cookers, cold rooms, fridges, freezers, counters, utensils and all kitchen appliances.
All cleaning schedules/kitchen cleaning programmes must be followed and regular sign off must be adhered to in line with best practical guidelines (i.e.
HACCP) Ensure proper use and care of cleaning materials and correct care of equipment and appliances in line manufacturer's instructions and best practices.
Carry out stock checks on a regular basis of delph, cutlery, trays, furniture, equipment, food supplies and utensils Ensure the catering department/Ward kitchen is secure at all times making sure doors and windows are closed/locked as appropriate and all staff/visitors to restricted areas wear appropriate PPE e.g.
hair nets and aprons Assist with special functions as required e.g.
meetings / functions etc.
Ensure appropriate food service, quality and presentation of all meals to patients and customers in the staff cafeteria.
Ensure efficient and economical use of both materials and equipment.
Report broken or faulty equipment to the manager / supervisor on duty.
Food Safety / Handling of Food: Staff must practice good hand hygiene as per the 5 Moments of Hand Hygiene and adhere to "Bare Below the Elbows" at all times Adhere to all catering standard operating procedures as per food safety regulations, HACCP and hygiene standards.
Have knowledge on how to label and store food correctly in designated fridges or undergo food safety (HACCP) training.
Be aware of special dietary needs of patients and how to ensure the patient receives the correct meal as per the catering department / hygiene services department standard operating procedures.
Have a knowledge of allergens and understanding of how to advise patients / customers of allergens when making meal choices - training also provided.
Temperature monitoring and recording in accordance with the Food Safety Manual (HACCP) of all food been served to patients or customers in the staff cafeteria.
Plating of meals in temperature controlled rooms.
Transportation of food trolley / stores delivery to ward kitchens.
Regeneration of meals to correct temperatures as set out in the Catering Department Food Safety Manual.
Organisation and setting of patient food trays.
Organising and receiving stores orders to ward kitchens / staff cafeteria.
Preparing and serving sandwiches / salads.
Plating up breakfast / lunch for customers in the staff cafeteria.
Cleaning of coffee machines / tea stations and wash-up duties.
Checking in food deliveries and storing correctly.
Carry out such duties and work as assigned by the Catering Manager, their deputy / Hygiene Services Manager or designated Supervisor.
Any other duties relevant to the post that might evolve through service changes or pressurised service.
Waste:
In line with best practice all guidelines including local policies surround the bagging/tagging and storage of waste, must be strictly adhered to, all staff must familiarise themselves with local waste policies.
All waste bins must be clean and free from dirt and grime at all times.
All staff must support re-cycling projects currently in operation and any future ones that arise to reduce waste.
Education:
All Catering Assistants must attend Mandatory Education within the organisation.
For example:
Hand Hygiene, Manual Handling, Fire Safety, Food Safety (HACCP), Infection Control, Children's First, Open Disclosure, Cyber Security, GDPR and any other training as requested by management.
Staff may be asked to attend regular department team meetings to ensure that the service delivery to patients and staff is of the highest standard.
Each member of staff must be prepared to make themselves available for training at any time.
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 Food Safety Manual (HACCP)
Infection Control Policy and Hand Washing policy Waste Policies Incident and Accident reporting Hospital Risk Management Complaints Procedure Health Service Executive Employee Manual Any other policies relating to their employment Health & Safety:
Comply with the policies, procedures and safe professional practice of the Irish Healthcare System by adhering to relevant legislation, regulations and standards.
Document appropriately and report any near misses, hazards and accidents and bring them to the attention of relevant / designated individual(s) in line with best practice.
Work in a safe manner with due care and attention to the safety of self and others.
Be aware of risk management issues, identify risks and take appropriate action to promote a culture that values diversity and respect for all.
All defective equipment must be reported to the Catering Manager/ Hygiene Services Manager or designated Manager / Supervisor.
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.
4123CateringAssistantOLOL0225 Job Specification Essential Criteria Candidates must meet the following eligibility criteria on the closing date : Relevant experience in a catering environment in the healthcare/hospitality sector And Have attained such standard of education as would enable him/her to discharge the duties of the post satisfactorily.
Health A candidate for and any person holding the office must be fully competent and capable of undertaking the duties attached to the office and be in a state of health such as would indicate a reasonable prospect of ability to render regular and efficient service Character Each candidate for and any person holding the office must be of good character Note 1 : Candidates must achieve a pass in Ordinary or Higher level papers.
A pass in a foundation level paper is not acceptable.
Candidates must have achieved these grades on the Leaving Certificate Established programme or the Leaving Certificate Vocational programme.
The Leaving Certification Applied Programme does not fulfil the eligibility criteria.
Desirable:
At least 3 years catering experience in a healthcare setting or the hospitality sector (serving patients /customers food or cleaning of crockery/kitchens) Skills & Competencies Professional Knowledge & Experience Demonstrate evidence of knowledge of EHO, HIQA and (HACCP) Food Safety Regulations and the requirements in this role to adhere to same.
Demonstrate evidence of experience of working in a healthcare/ hospitality environment.
Demonstrate evidence of ability to plan work effectively and efficiently Demonstrate flexible approach to working hours, rostering e.g.
unsocial hours/ shift work, attitude to work Have a customer focused approach & understanding of the importance of maintaining a quality service to patients/customers.
Communication & Teamwork Skills Demonstrate effective communication skills including the ability to present information in a clear and concise manner with a competent level of spoken and written english.
Demonstrate ability to communicate with colleagues / patients / customers in a professional and respectful manner.
Demonstrate ability to work as part of a multi-disciplinary team and to contribute to the overall delivery of the catering services to patients, staff & customers Commitment to Providing a Quality Service Demonstrate commitment to maintaining high work standards and delivering a quality service to service users.
Demonstrate evidence of incorporating the needs of the service user into service delivery.
Demonstrate evidence of ability to empathise with and treat patients, relatives and colleagues with dignity and respect.