Job Role – Daily operations in the Kitchen, planning kitchen staff rotas, liaising with purchasing companies for food orders, maintaining and keeping to a budget, producing menus and new dishes, managing, training and leading the catering team with fresh producing menus and new dishes, managing, training and leading the catering team, working with fresh produce and cooking nutritious well-presented food.
Basic food hygiene certificate and any other certificates required by the Registering Authority.
• The Chef must be an experienced, mature and reliable person who is fully competent in all aspects of kitchen work and menu planning and who is responsible for producing a variety of menus, including catering for special dietary needs.
• The chef is part of the care team, but does not deal directly with residents.
• Catering numbers vary. The cook prepares the menus, taking special medical ethnic and religious needs and personal preferences of the residents into account.