Prepare menus and agree them with the Service Users and the
Manager, including any service user preferences, special diets and
specific foods as needed.
Prepare and serve all meals in a timely manner.
To order enough supplies for the catering operation from specified
suppliers for the catering operation from the specified suppliers
using company procedures and maintain strict control over costs.
Operate an efficient stock control system.
Ensure all equipment is used with care in accordance with
suppliers instructions and training.
Ensure all equipments is in good working order and report any
faults immediately. If any machine felt to be dangerous, withdraw it
from service immediately.
Be responsible for promoting and safeguarding the welfare of those
individuals the service supports.
Skills / Qualifications:
Vocational qualification/ HNC/ City & Guilds qualification in cookery
Qualifications in texture modified food.- desirable