Menu & Meal Preparation :
Develop and implement menus with nutritious, balanced meals, snacks, and drinks, considering resident preferences, health conditions (like dysphagia, dementia & allergies), and cultural/religious needs (halal, vegetarian).
Hygiene & Safety :
Ensure strict compliance with food hygiene, health & safety regulations (COSHH, HACCP), proper food storage, temperature control, and clean kitchen environments & no long nails.
Supply & Budget Management :
Monitor kitchen stocks, order supplies, manage budgets, and ensure food quality and freshness within cost guidelines.
Resident & Staff Interaction :
Communicate with residents and staff to understand dietary needs, attend meetings, and build relationships for a positive dining experience.
Kitchen Operations :
Oversee kitchen activities, manage equipment, train kitchen staff, and coordinate with other departments like nursing.
Documentation :
Complete necessary forms, reports, and maintain records for diet changes and menus.
TPBN1_UKCT