Students will:
• Participate in the day-to-day operation of an NHS catering department.
• Receive an introduction to food safety, food hygiene and allergen management procedures.
• Assist with food preparation activities such as washing, peeling and chopping vegetables under supervision.
• Support meal preparation and service activities within departmental guidelines.
• Assist with serving customers in staff, visitor or retail catering areas under supervision.
• Gain experience in customer service, communication and cash handling procedures where appropriate.
• Observe and participate in stock control, goods receipt and food ordering processes.
• Develop an understanding of sustainability initiatives, food waste reduction and nutrition within healthcare catering.
• Attend team briefings and departmental meetings where appropriate.
• Gain an understanding of career opportunities within NHS catering, hospitality and facilities services.
• Use selected catering equipment, including fryers and other kitchen equipment, following appropriate instruction, training and direct supervision from catering staff.
Restrictions
Students will:
• Be supervised at all times whilst working within kitchen and retail environments.
• Not operate equipment unless authorised and supervised by a competent member of staff.
• Not undertake tasks involving manual handling beyond their capabilities.
• Not use industrial slicers, meat-cutting equipment or any machinery deemed unsuitable for young persons.
• Not work with hazardous cleaning chemicals unless specifically instructed and supervised in accordance with COSHH procedures.
• Not work unsupervised in kitchens, retail areas, stores or production areas.
• Not undertake any activity that could compromise food safety, patient safety or staff safety.
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