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RESPONSIBILITIES 1. FOOD & HYGIENE 1.1. To work alongside other team members cleaning and washing pans, containers and utensils used during food preparation. Using the dishwasher. 1.2. To ensure the cleanliness of the kitchen area by – for example: cleaning and washing of surfaces and floors, cleaning down of light machinery – i.e. food mixers, grill and oven etc. as directed, and recording results. 1.3. To assist the Catering team with other cleaning duties to maintain the highest standards of cleanliness possible in the kitchen and associated areas. This will include tiles and fans being cleaned regularly and equipment being moved and cleaned behind such as fridges and freezers (assistance is given moving any heavy equipment) as part of the cleaning schedule. 1.4. To clear and clean trolleys of dirty crockery and cutlery used throughout the hospice and cafe, including loading and unloading dishwashers. 1.5. To assist with all members of the Catering team to rotate and stack shelves in the storeroom, defrosting fridges and freezers monitoring recording of temperatures and filling in other relevant charts as and when necessary. 2. CATERING 2.1 To prepare light meals for users of the Sunflower Café. 2.2 To take orders from customers and to be aware of relevant legislation and implement procedures to check special dietary and allergen needs. 2.3 To take orders from and serve food and drinks to visitors and the public. Maintaining a professional, welcome attitude 2.4 Clear and clean the customer tables. 2.5 To assist the Catering Team in the setting up of the Training Rooms and Dining Room for training sessions, meetings and for special events when necessary and appropriate 2.6 Washing up and clean the café and kitchen areas. 2.7 Under the supervision of the Catering Supervisor to assist in the preparation, presentation and serving of various functions, special occasions and meetings as required. These will include internal and external education events, corporate breakfasts and large and small meetings as well as get-together and annual events. 2.8 The preparation of vegetables, salads, sandwiches and a selection of light meals on a daily basis as directed. 2.9 The preparation of light meals for patients, including weekends on a rota basis at all Hospice sites 2.10 To ensure food preparation and presentation is maintained to a high and consistent standard at all times. 2.11 To operate the till, handle cash and card payments and restock items for purchase. 2.12 To receive and put away deliveries in a manner to support stock rotation and minimise waste.