Catering Storekeeper

Job overview

Do you want to support an innovative Catering Team within one of Europe’s leading and the UK’s best Cancer Care Centres?

We have a rare opportunity for you to join our inspirational Catering Team here at “the Christie” as our Storekeeper, managing our catering supplies and stocks.

Encouraging healthier lifestyles, our Team of Chefs is skilled in transforming fresh, seasonal ingredients into nutritious home-cooked meals, and our Catering Assistants provide a welcoming, friendly service that places our patients, families, and colleagues “at the heart of what we do.”

You will provide them with the supplies to do this.

Do you have what it takes to work alongside our Executive Head Chef and closely with our Catering Managers to take our procurement process and stock handling to the next level and ensure excellent food and an exemplary customer journey is delivered in a safe, compliant, fast-paced, caring environment?

Main duties of the job

What will you be doing:

• Provide an efficient procurement system, receipt and distribution of all catering goods, per current hygiene legislation and our H.A.C.C.P procedure.
• Manage Dietary and Allergen requirements and provide a personalised service as appropriate.
• Ensuring the safe storage of all foods in the kitchens, patients, staff, and visitors.
• Completing regular stock-taking exercises to ensure the security of stock.
• Ensuring compliance and security of all Catering storage areas and meeting food and hygiene standards.
• Providing excellent customer service to patients, families, and colleagues.
• Ensuring NHS Food Standards are adhered to.
• Helping take the procurement process to the next level.

Qualifications and Skills:

• Must hold Basic Food Hygiene
• Must hold Foundation Maths and English
• Desirable - HACCP Certification

Desirable - Experience in working within a food store environment. Desirable – Experience of stock-taking procedures. Desirable – Good IT Skills (Working with Excel and Word) Excellent communication and interpersonal skills Ability to work effectively within a team environment. Attention to detail and ability to multitask.

Availability to work flexible hours, including evenings, weekends, and public holidays

Detailed job description and main responsibilities

DUTIES AND RESPONSIBILITIES

To work closely with the Executive Head Chef and Catering Managers regarding ordering and receipt of all goods.

Liaise with other sub-department catering staff, supervisors, and ward staff regarding ward requisitions and deliveries.

Liaise with delivery drivers upon each delivery and manage deliveries in accordance with Food Safety Legislation.

Daily tasks include ordering and receiving all incoming catering goods against delivery notes and invoices.

Electronic temperature checking of all goods and vehicles, and visual checks on damage of incoming goods.

Safe Management of loading bay areas: they must be clean and free of obstacles, and only cages from the catering department may be used.

Following strict cleaning and work task schedules as set up on the Monika electronic Task Minder system.

Management of all storekeeping in line with HACCP and Allergen policies.

Make up and deliver requisitions to catering sub-departments and wards.

Undertake stocktakes, advise the Executive Head Chef on current stock levels, and liaise with them to ensure adequate provisions are in place and financial levels are maintained.

Day-to-day PC input using the stock system, Outlook, Excel and Word, including completing associated spreadsheets/stock sheets as required.

All cleaning of store-related areas and fridges/freezers must be registered in the Monika system.

Visually check incoming stock for any irregularities, inform Catering management of any non-compliance, and deal with each case appropriately.

Using the FIFO methodology, ensure the stores and associated areas are clean and stocked up as required.

Ability to deliver on increased workloads and on short notice.

Organise and make sure that the relevant provisions are ordered daily.

Maintain minimum stock levels across the catering business.

Physical skills are required for managing stock deliveries, including some heavy lifting.

Ensure that deliveries are managed safely around the loading bays whilst on duty and that delivery drivers follow Departmental safety procedures.

Roll cages are pulled and pushed from the loading bay to various areas in accordance with the Trust Manual Lifting and Handling training.

Deliver stock on store trollies to wards and sub-departments.

Responsible for delivering food provisions to wards as requested via ward requisition forms.

The collating and tallying of requisition forms.

Adhere to all HACCP and Allergen procedures.

Ensure all hygiene and cleanliness standards within the catering department meet the required standards.

Ensure proper stock-taking and rotation of all provisions in fridges, freezers, and store areas.

To participate in any Trust mandatory training process, plus all other departmental training as required. (Please note that on occasion, this may take place at a weekend due to operational demand)

To be fully competent in the use of the Monika Task Minder system

Complete spreadsheets for item issue. Liaise with management to continuously develop and improve the catering environment and food service.

To take responsibility for the catering stores and associated areas.

Responsible for putting away fresh, chilled and frozen deliveries using the FIFO (First in First Out).

The Job role entails standing and walking most of the day.

NB.  This job description is not exhaustive.  It may be necessary to alter or add work to run the Catering Service efficiently.