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The National Maternity Hospital on Dublin’s Holles Street was established in 1894 and celebrated its centenary in 1994. Employing approximately 820 people, it is the largest maternity hospital in the State as measured by annual deliveries and also one of Europe’s largest maternity hospitals. The hospital mainly provides obstetric, gynaecology and neonatal services. The original focus of the service was the poor people of the districts surrounding Holles Street, Dublin, however continuous change.

Key results area:

• As this post will have direct contact with staff and visitors the post holder must have a positive, friendly and professional attitude at all times.
• To be responsible for the cleaning of the kitchen as directed by your manager and the serving of food and beverages to patients & staff.
• Demonstrate behaviours consistent with the values of the hospital. (see also page 8 dignity & welfare of patients and dignity at work.)
• Ensure Hospital policies and procedures in all aspects of care are adhered to
• Maintain healthy working relationships

Responsibilities and accountabilities

• Assist in menu planning & co-operation with new menus, methods and techniques
• Requisitioning of foodstuffs and materials when required.
• Preparation of both raw and cooked food.
• Cooking of food in conjunction with the rest of the catering team.
• Portioning and packing of both raw and cooked food.
• Rotation and allocation of foodstuffs.
• Labelling, chilling, storage, and regeneration of food.
• Taking and recording of temperatures of foodstuffs, fridges and freezers in line with the Food Hygiene Regulations and in accordance with the HACCP system.
• Ensure that you maintain the cleanliness and good order of your area of assignment and associated areas to the highest possible standard.
• Ensuring that the catering staff adhere to all the Food safety system.
• Ensuring efficient and economical use of materials and equipment.
• Adhere to specifications, standards and procedures while at work.
• Attending training courses and assisting in training when required.
• Provide assistance and advice to staff in packing/plating areas on portion size.
• To report to management immediately any accidents, fire, stock loss, damage unfit food and take such action as may be appropriate.
• To assist with special functions as required.
• Supervising, directing and managing staff in the performance of their duties in the absence of the Chef Grade I.
• Ensure total compliance with hospital and statutory standards, including health and safety
• Ensure an adequate knowledge of emergency action and plans, for example in the case of fire.
• Assisting with the arrangement of duty rota’s.
• Responsible for implementing costs control measures aiming to achieve maximum utilisation of resources
• Ensuring that the kitchen and all stores are looked and secured prior to going off duty and be responsible for the safe custody of keys in your charge.
• Engage in the performance achievement process in conjunction with your line manager
• Take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies therein.
• Adequately identifies, assesses, manages and monitors risk within their area of responsibility.
• Support, promote and actively participate in sustainable energy, water and waste initiatives to create a more sustainable, low carbon and efficient service.

The National Maternity Hospital is an Equal Opportunity Employer