Role Profile and Person Specification for the Role of:
Catering Assistant
Reporting to:
Catering Manager
Role SUMMARY:
As a member of the Catering Team to contribute to the provision of a quality service
to meet HEART standards in line with agreed procedures and provide a welcome to
visitors, so that the reputation of HEART’s catering function is enhanced.
KEY RESULT AREAS
1.
Presentation of Servery
Contribute to presenting the servery to agreed standards so that customers enjoy a
comfortable and welcoming environment.
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 All areas are clean and tidy
 Preparation of servery to HEART standards
 All food products are attractively displayed
 All products correctly priced
 Point of sale correctly presented and positioned
 Food preparation as required in the kitchen so that the servery is adequately
supplied
2.
Cleaning
Undertake all tasks as trained and directed so that high standards of health and
safety and food hygiene are met.
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3.
Washing up, manually and by machine as required to set standards
General cleaning to follow cleaning schedule as directed
Customer Care
Provide high standards of customer care, so that the reputation of HEART is
enhanced and sales targets achieved.
Author: Elaine Francis-Truett
Last Reviewed: June 2014
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4.
Provide a high quality service at all times
Participate in staff training as required
Assist customers with queries in a prompt, professional, courteous and friendly
manner, so that customer care standards are met and complaints kept to a
minimum
Security
Ensure all aspects of security, fire and emergency procedures are carried out, so that
HEART practices are adhered to.
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5.
Ensure security of stock
Ensure security of cash
Become trained in and participate in emergency evacuations of the building
Financial Controls
Ensure that all accounting procedures, daily and weekly are handled in accordance
with HEART policies and procedures, so that all audit requirements are adhered to.
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6.
Actively promote counter sales to visitors
Check all transactions; cash, cheque and credit card
Follow cash handling, cashing up and reconciliation procedures accurately as
required
Ensure till reads are taken promptly at 6pm each evening as well as at the end of
the evening
Health & Safety
All staff are expected to observe all health and safety at work regulations as set out
by HEART in accordance with its statutory obligations.
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7.
Reporting of accidents
Report any unsafe practices or broken machinery/equipment to the Catering
Manager, so that remedial action can be taken immediately
Use all equipment as trained observing all safe practices, so that accidents are
avoided
Undertake a Basic Food Hygiene training course
Record front of house fridge temperatures morning, afternoon and evening
Follow HACCP and COSHH procedures
Take reasonable care for the health and safety of themselves and of others who
may be affected by their acts or omissions at work
Performance and Development Review
Be accountable for their own development through the Performance and
Development Review (appraisal) process seeking out opportunities to learn new
skills. (Individuals with line management responsibility are also accountable for the
development of their staff.)
Author: Elaine Francis-Truett
Last Reviewed: June 2014
8.
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Any Other Duties
Undertake any other duties as may reasonably be requested of a Catering
Assistant.
To attend training courses as required.
In addition, all employees are expected to work within the terms of their contract of
employment and adhere to HEART policies and the Required Ways of Working.
KNOWLEDGE, SKILLS AND EXPERIENCE
Knowledge
Desirable
Holds Basic Food Hygiene certificate, full training will be given (if not) ASAP
Skills
Essential
Good verbal communication skills
A team player
Ability to use own initiative
Self-motivated
Can remain focused when under pressure
Desirable
Good written communication skills
Experience
Essential
Has worked as part of a team
Proven ability in carrying out instructions
Desirable
Has previous catering experience
Has previous cash handling experience
Has experience in assisting the general public
Author: Elaine Francis-Truett
Creation date: 13th June 2014
Board Approval Received Yes
Approval date: 19th August 2014
Author: Elaine Francis-Truett
Last Reviewed: June 2014
Author: Elaine Francis-Truett
Last Reviewed: June 2014