Specific Duties Include:
• Plans and delivers a varied menu of nutritious, well-balanced, attractive meals that meet Service User’s individual needs.
• Ensures adequate Kitchen staff are available and plans staff schedules to meet needs.
• Supervises kitchen team in the safe handling and storage of food, use of equipment, COSHH and the use of cleaning materials, ensuring all regulations are adhered to.
• Participates in kitchen staff supervisions and reviews and supports staff to achieve their personal plan objectives. Assists with the induction and orientation of new members of the team.
• Carries out stock takes, and orders catering consumables from approved suppliers within agreed budget.
• Ensures all food stocks are rotated as appropriate.
• Implements and maintains an effective cleaning schedule.
• Ensures temperature testing of foods and storage areas are carried out as required and records are maintained.
• Supervises Environmental Health inspections. These duties are not exhaustive. Job holders may be asked to undertake other responsibilities, within their spheres of responsibility and competence. Knowledge, Skills and Experience:
• NVQ Level 2 in Catering.
• Food Hygiene Regulations.
• Operation of kitchen equipment.
• COSHH / Health and Safety.