To provide a qualitative standard of catering that meets the needs of each service user within the budget available.

Responsibilities:

• To be aware of and ensure implementation of all Health and Hygiene Regulations relating to the provision of a service of the highest standards.
• To assist the chef in the preparation and cooking of food, and to follow the planned menu which reflects a balanced diet, and incorporates the special needs of individuals where a specific type of diet is required e.g. diabetic, fat free.
• To ensure the cleanliness of all catering/kitchen equipment and appliances is of a high standard as required by Environmental Health Regulation.
• To ensure that the presentation of food is appetizing at all times, and the temperature is correct.
• To assist with a systematic process of ordering food/beverage supplies and addresses the ordering/purchase of these with minimum delay and in consultation with the chef...