To produce meals and snacks for both patients and hospital staff using traditional production methods, occasionally without direct supervision (approximately 885 meals per day). Ensuring that security procedures are followed at all times, this includes the drawing of keys, secure holding of keys and safe return of keys to the central key safe and the safe storage of knives and sharps.
To support the hospitals aim to provide high quality nutritious food service to both patients and staff and produce meals that will meet the needs of all patients including those on “special/therapeutic” or religious/ethnic diets (approximately 30 meals per day).
To provide a pleasant staff catering facility for hospital staff and official visitors.
To maintain a clean, safe working environment for all service users.
Experienceof working within a hospital setting would be advantageous.
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