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- Undertakes the planning, preparation and cooking of meals, taking account of any special requests or dietary requirements within the unit.
- Ensuring operational standards comply with the company’s Food Safety policies and guidelines and statutory regulations.
- Takes full shift responsibility for the catering operation (in the absence of the Head Chef).
- Ensures the cost-effective and efficient control of stock including placing orders for food products and the checking/reconciliation of deliveries.
- Monitors and adapts food production ensuring that there is a minimum amount of wasted food.
- Researches, develops and creates varied and interesting menus, which take account of healthy eating guidelines and any dietary requirements of the particular resident group.
- To ensure that wherever possible the people who use the service are provided with variety and choice, with full regard for dietary, nutritional and religious requirements, adapting to the changing needs of the people who use the service so their diets can be amended accordingly when needed
- Responsible for food safety standards and the standard of kitchen cleaning.
- Experience producing meals for large groups on time and to budget
- Supervises assigned catering staff ensuring their quality of work continues to meet required operational standards including food safety and cleanliness.
- Experience within a professional kitchen environment
- Experience producing meals for large groups on time and to budget
- Free on site parking
- Subsidised meals
- Perks discount portal
- Wellbeing committee
- Comprehensive Induction
