Kitchen Assistant

£13.50 per hour  20 hours per week, including every other weekend

No Agencies

No sponsorship being offered

Key Areas

:

·  Hygiene

·  Food hygiene and preparation

·  Training and development

·  Health and Safety

·  General  

·  Key skills and specifications

The following lists the Key Areas for which you are responsible and accountable. They are not totally exhaustive and your support is required in developing your Job Description. 

Hygiene

·  To wear appropriate clothing whilst in the kitchen at all times.

·  To ensure long hair is tied back.

·  To ensure a clean, smartly pressed uniform is worn at all times.

·  To ensure a plastic apron is worn, as required.

·  To ensure no jewellery other than a wedding band and one pair of stud earrings.

·  To ensure nails are clean, short and free from nail varnish.

·  To ensure outdoor clothing and shoes are removed prior to entering the kitchen areas.  It is a strict condition of your employment uniforms are not worn outside of the home i.e. in public places.  As such you are requested to change into your uniform upon arrival to work.  A failure to adhere to such policies would result in disciplinary action.

·  To ensure the hand basin is used for the washing of hands, not the food or dish sink.  Hands are to be washed with soap in running water.

Food Hygiene and preparation

• To ensure you read and familiarise yourself with the Food Hazard Analysis documentation.
• To ensure food hazard analysis is adhered to at all times, thereby preventing problems occurring in the kitchen area.
• To store foods as directed on labels.
• To report any defects immediately.
• To ensure food is not stored in contact with water or non-edible ice.
• To allow air circulation between foods.
• To store cooked/uncooked foods apart to eliminate the risk of cross-contamination.
• To cover and label all containers
• To check temperatures regularly
• To store dry foods at least 45cm above floor height.
• To store all cleaning products away from food
• To ensure freezers are defrosted regularly
• To handle plates and bowls from the bottom
• To ensure single service utensils are not re-used.
• To keep salt and pepper pots covered
• To complete all cleaning rotas daily and sign to confirm the same.
• To ensure that all required documentation is completed.
• To familiarise yourself with the operation manual for the dishwasher.
• To ensure all dishes are dried and aired i.e. not wiped with cloths.
• To ensure cups and glasses are stored face down and utensils with their handles facing out.
• To ensure food is washed thoroughly in the correct sink and hands are washed after cleaning foods.
• To ensure washed / unwashed foods are stored separately.
• To use colour-coded chopping boards and knives accordingly.
• To clean and sanitise utensils between processing different foods.
• To thaw frozen foods only:
  • In a fridge at 1-4 degrees centigrade
  • Under fresh running water at 21 degrees centigrade
  • In the microwave, if food will be cooked immediately.
• To cool and re-heat foods as seldom and as quickly as possible.
• To keep food hot or cold, as necessary.
• To keep hands out of food and off eating surfaces.
• To ensure edible ice is not used for storage.
• To ensure serving utensils are stored correctly in between servings.
• To ensure unwrapped foods are not re-used.
• To check food temperatures regularly.
• To transport and serve food and beverages to the service users at each meal time.
• To undertake dining room duties including the setting up and clearing away of the dining area.

Training and Development

• To participate in Staff and Client meetings as required.
• To attend mandatory training sessions.
• To maintain and improve professional knowledge and competence.
• To attend mandatory training days / courses, on or off site, as and when required.

Health and Safety:

• To ensure statutory Health and Safety standards in the kitchen and dining areas.
• To ensure chemicals and equipment are used correctly and safety procedures adhered to at all times.
• To wash up after meals, ensuring all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area (and, where appropriate, the dining areas) is carried out effectively.
• To assist with the checking of equipment and food temperatures as directed.
• To report immediately to the Home Manager, or person in charge, any illness of an infectious nature or accident incurred by a client, member of staff, visitor or self.
• To understand and ensure the implementation of the Home’s Health and Safety, Infection Control and Hygiene policies, and Emergency and Fire procedures.
• To report to the Home Manager, or Maintenance Manager, any faulty appliances, damaged furniture, equipment or any potential hazard.

General:

• To contribute to the safeguarding of adults by ensuring you are aware of your role in relation to the Home’s Safeguarding Adult’s Policy, taking steps to protects Residents from any form of abuse or neglect and use the appropriate reporting mechanisms to inform the Home’s Management of any concerns.
• To adhere to all new, and changes in Local and Central Government initiatives as and when they are implemented.
• To promote and ensure the good reputation of the Home.
• To ensure all information of confidential nature gained in the course of duty is not divulged to third parties.
• To notify the Home Manager, or the person in charge, as soon as possible of your inability to report for duty, and also on your return to work from all periods of absence.
• To ensure the security of the Home is maintained at all times
• To adhere to all Company policies and procedures within the defined timescales.
• To ensure all equipment is clean and well maintained.
• To carry out any other tasks that may be reasonably assigned to you.

Key Skills and Specification

• Basic Food Hygiene Certificate to Level 2 or 3.