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.