Chef

1.

Risk Management: To play an active part in the assessment and management of risk to maintain a safe operating environment for staff, service users and the public.

2.

Standards: To promote high standards and to comply with all relevant legislation and regulations.

3.

Kitchen Hygiene: To ensure that the kitchen is kept clean at all times.

4.

Catering: To oversee the purchase, safe storage and preparation, cooking and serving of all food within the project and disposal of waste.

5.

Menu Planning: To plan menus in consultation with the manager and service users and ensure that there a sufficient quantities of stock to enable the meals to be prepared.

6.

Suppliers: To liaise with local suppliers as necessary seeking best value and to organise collection or delivery and to ensure that stock is correctly logged into the project.

7.

Auditing: To regularly carry out stock checks ensuring that stock rotated, is stored correctly and that out of date items are removed.

8.

Supervision: To organise and oversee Service User activities within the kitchen