To ensure the provision of an individualised, quality meal and beverage service to the patients at the Royal Marsden in Chelsea
The Royal Marsden NHS Foundation Trust is a world-leading cancer centre. Our role is to offer our patients the best cancer care available anywhere in the world, and to continue to make a global contribution to finding better ways of diagnosing and treating cancer. We employ over 4,500 staff in a diverse range of careers including nursing, medical, science, radiography, pharmacy, occupational therapy, finance and administrative services. We have two hospitals – one in Chelsea, London, and one in Sutton, Surrey – as well as a Medical Daycare Unit in Kingston Hospital.
At The Royal Marsden, we deal with cancer every day, so we understand how valuable life is. When people entrust their lives to us, they have the right to demand the very best. That's why the pursuit of excellence lies at the heart of everything we do.
At the heart of the hospital is our dedicated team. We offer a stimulating and dynamic working environment, a wide range of staff benefits, learning and development opportunities and clear career pathways. There are opportunities to work flexibly across a range of areas and specialities and we welcome flexible working requests from point of hire to support employees work life balance. We are looking for employees who aspire to excellence, share our values and can play a crucial role in our on-going achievements.
For further information on this role, please see the attached detailed Job Description and Person Specification.
- Liaise on a daily basis with the patients and family members regarding meal preferences and appetite, taking into account any cultural and religious choices.
- Organisation of daily duties to meet the service demands
- Ensure that patient’s have filled in their menu selections, helping where necessary.
- Collating of information off the menu orders and giving this information to the Head Chef and Patient Services Manager, admin team.
- Assist in picking and packing of cook chill food for patients.
- Ordering and receiving daily food stocks from the catering stores/kitchen ensuring appropriate stock rotation, and all wastage is kept to a minimum and recorded appropriately.
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