Developing healthy balanced meals including the preparation of meals to meet individuals medical needs i.e. people with dysphagia, allergies
Monitoring kitchen stocks and ordering supplies, ensuring high standards of hygiene and cleanliness across the kitchen to meet Infection Control Prevention and Environmental Health standards
Cooking food in a timely manner and ensuring appealing plate presentation
Delegating tasks to kitchen staff
Working on ones own initiative and part of a team
(hours can be discussed at interview)
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