Menu & Meal Preparation:

Develop and implement menus with nutritious, balanced meals, snacks, and drinks, considering resident preferences, health conditions (like dysphagia, dementia & allergies), and cultural/religious needs (halal, vegetarian).

Hygiene & Safety:

Ensure strict compliance with food hygiene, health & safety regulations (COSHH, HACCP), proper food storage, temperature control, and clean kitchen environments & no long nails.

Supply & Budget Management:

Monitor kitchen stocks, order supplies, manage budgets, and ensure food quality and freshness within cost guidelines.

Resident & Staff Interaction:

Communicate with residents and staff to understand dietary needs, attend meetings, and build relationships for a positive dining experience.

Kitchen Operations:

Oversee kitchen activities, manage equipment, train kitchen staff, and coordinate with other departments like nursing.

Documentation:

Complete necessary forms, reports, and maintain records for diet changes and menus.

Head Chef - Care Home

Chef de Partie

Sous Chef

Sous Chef