To plan, prepare, cook and present food to the standards required by the Foundation and in compliance with Health and safety and food safety requirements.
To line manage the catering team, promoting good working relationships, effectively delegating tasks, managing rotas, ensuring an excellent standard of performance management, attendance management and training and development.
To plan menus taking into consideration users dietary requirements including allergies and blended diets.
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Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
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