Catering Assistant
Venesky-Brown’s client, a public sector organisation in Airdrie, is currently looking to recruit 3 x Catering Assistant for contracts until 12th April 2027 on a rates of £12.78/hour (PAYE).
Responsibilities:
– Assist in the preparation, production, heating and reheating of food.
– To produce items using basic cooking techniques e.g. porridge, breakfast items, soup, sandwich, salads.
– To pick, pack, decant food items in required pack sizes.
– To work in all areas of the catering department including freezers, fridges and cold rooms
– To load and unload food, beverage trolleys manoeuvring in a range of locations
– Maintaining food hygiene standards and records as required to comply with statutory obligations and HACCP
– To clean all areas of the catering department and equipment and undertake in line with the Daily Weekly Cleaning Schedules (DWCS) recording and signing off the required records using paper or electronic equipment.
– Wash up all items associated with the service using appropriate chemicals and equipment
– To remove all types of waste in line with the agreed policy
– Receipt and storage of supplies in a range of storage areas including working in freezers, fridges and cold rooms
– Communicate with patient and record on paper or using electronic equipment i.e. Ipads, individual’s menu selection, standard and diets, delivering this information to wards and catering.
– Conveyance of food, beverage trolleys to dispatch and receiving points.
– Service of meals and beverages ensuring portion control for a bulk or plated meal service.
– Operation of cash registers including float and change control, cashing up and security of cash.
Essential Skills:
– Effective written and verbal communication skills
– Ability to work with others as part of a multi-disciplinary team
– Ability to carry out assigned tasks effectively in a busy environment
– Ability to work quickly and efficiently to meet delivery
– Working knowledge of basic information technology
– Manual handling – Staff will spend 90% of time on their feet. A significant amount of manual handling is involved in the range of tasks to be undertaken
Desirable Skills:
– Previous experience or knowledge of catering standards and related procedures would be beneficial however not a prerequisite as training will be given.
– Working knowledge of Health & Safety including participating in risk assessing individual tasks
– Required to obtain the Elementary Food Hygiene Certificate
– Required to undertake Prevention, Assessment & Management of Violence & Aggression (PaMOVA) training levels 1 and 2 if identified following an appropriate risk assessment
If you would like to hear more about this opportunities please get in touch.
Responsibilities:
– Assist in the preparation, production, heating and reheating of food.
– To produce items using basic cooking techniques e.g. porridge, breakfast items, soup, sandwich, salads.
– To pick, pack, decant food items in required pack sizes.
– To work in all areas of the catering department including freezers, fridges and cold rooms
– To load and unload food, beverage trolleys manoeuvring in a range of locations
– Maintaining food hygiene standards and records as required to comply with statutory obligations and HACCP
– To clean all areas of the catering department and equipment and undertake in line with the Daily Weekly Cleaning Schedules (DWCS) recording and signing off the required records using paper or electronic equipment.
– Wash up all items associated with the service using appropriate chemicals and equipment
– To remove all types of waste in line with the agreed policy
– Receipt and storage of supplies in a range of storage areas including working in freezers, fridges and cold rooms
– Communicate with patient and record on paper or using electronic equipment i.e. Ipads, individual’s menu selection, standard and diets, delivering this information to wards and catering.
– Conveyance of food, beverage trolleys to dispatch and receiving points.
– Service of meals and beverages ensuring portion control for a bulk or plated meal service.
– Operation of cash registers including float and change control, cashing up and security of cash.
Essential Skills:
– Effective written and verbal communication skills
– Ability to work with others as part of a multi-disciplinary team
– Ability to carry out assigned tasks effectively in a busy environment
– Ability to work quickly and efficiently to meet delivery
– Working knowledge of basic information technology
– Manual handling – Staff will spend 90% of time on their feet. A significant amount of manual handling is involved in the range of tasks to be undertaken
Desirable Skills:
– Previous experience or knowledge of catering standards and related procedures would be beneficial however not a prerequisite as training will be given.
– Working knowledge of Health & Safety including participating in risk assessing individual tasks
– Required to obtain the Elementary Food Hygiene Certificate
– Required to undertake Prevention, Assessment & Management of Violence & Aggression (PaMOVA) training levels 1 and 2 if identified following an appropriate risk assessment
If you would like to hear more about this opportunities please get in touch.
