Organisation of the Kitchen and Associated areas. Allocation of work to Catering Assistants. Supervision of food production and service, including the satisfactory completion of monitoring forms Responsible for ensuring preparation, cooking and service of meals occurs to strict timetables and deadlines. Ensure all meals conform to the correct recipe, quantity, quality and appearance.
Forecast menu requirement based on historical data Checking monitoring /audit forms for accuracy and to ensure remedial action has been taken. Ensure adherence to Food Safety Legislation and local codes of practice. In the event of a Major Incident or critical failure, the correct procedures are followed, and action is taken so meal service can be continued. Assist management in the planning of menus and recipes.
Assist management in the production of food safety protocols including Critical control points. Understand the need for special therapeutic and cultural dietary requirements. Attend relevant meetings. Production and management of relevant paperwork to support the business of the Trust

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