JOB TITLE: KITCHEN ASSISTANT
MINIMUM QUALIFICATIONS: BASIC FOOD HYGIENE
ACCOUNTABLE TO: MANAGEMENT
Ensuring that the cleanliness of all kitchen/storage areas are of the highest standard which complies with the requirements laid down by the Environmental Health Department; the cleaning and storage of all kitchen utensils, crockery, pots and pans etc; assisting the cook in the preparation of meals.
- Cleaning the kitchen/food storage areas as laid down by the cook.
- Cleaning and storage of all kitchen equipment including pots, pans, crockery etc.
- Carry out kitchen procedures using relevant kitchen/catering equipment.
- Assist the cook in the preparation of meals and food stuffs.
- Ensure confidentiality of information at all times.
- Be aware of the following:
a) Health and Safety at Work Policy
b) Fire Regulations and Procedures
c) Standards of personal hygiene and dress
d) Procedure for reporting accidents/incidents
- Undertake such catering and/or other associated duties as may from time to time be delegated.
- As the home is committed to the concept of a Quality Management System, all staff are to be aware of the ISO 9001: 2008 system and take an active part in the development of the system including training to undertake various tasks in its implementation and operation.
CLEANLINESS AND INFECTION CONTROL
- All care home staff who have regular contact with service users have a responsibility to ensure that:
- There are clear procedures in place to prevent, detect and control the spread of infection
- Appropriate standards of cleanliness and hygiene are maintained among the staff, service users and visitors
- The premises and all equipment, medical devices and materials are maintained to the appropriate standards of cleanliness and hygiene.
- wash their hands regularly, including between seeing each and every service user where direct contact is involved, no matter how minor the contact, after handling any body fluids or waste or soiled items, after using the toilet and before handling foodstuffs
- treat every spillage of body fluids or body waste as potentially infectious and wear protective gloves and aprons and use disposable wipes when cleaning such a spillage
- help to keep the home clean and tidy and to identify to the care home manager any areas which fall below acceptable or safe standards of cleanliness and hygiene
- report immediately any injury involving a potentially infected needle or sharp or any “splash” incident involving blood or bodily fluids.
- on no account attempt to wash and reuse disposable single use protective gloves
- wherever food is prepared, handled, stored or served, employ the highest standards of hygiene at all times
- always inform their managers if they are unwell with suspect food poisoning, diarrhoea, vomiting or any other infectious disease
- ensure that soiled articles of clothing and infected linen are not carried through areas where food is stored, prepared, cooked or eaten
- wear a clean, properly laundered uniform for each shift
- co-operate with any waste segregation process implemented by the home – including the segregation of domestic and clinical waste.
This job description is intended to give a broad outline to the function and responsibilities of the kitchen assistant and may be updated at regular intervals.
A job description is not rigid but act as a guide to the functions of the post holder.