Job Purpose To provide all catering services within day service, with particular emphasis on healthy eating and dietary requirements of people with specific health or cultural needs. Key Responsibilities 1. To ensure that food is presented attractively & that it is portioned correctly. 2. To be responsible for maintaining a high standard of cleanliness in the kitchen and ensure good hygiene practices are observed throughout. 3. To be responsible for the security of the kitchen, dining and food storage areas including maintenance of adequate stock control records. 4. To establish satisfactory cleaning records, ensure that these are carried out at the frequency required and undertake all Assured Safe Catering procedures and documentation, i.e. Safer Foods Better Business. 5. To ensure any deliveries are checked for quality and quantity and take appropriate action in the event of problems arising. 6. To alert the day service management team of any defects in equipment and take appropriate action to effect repairs or replacement. To ensure that the requirements of the Health and Safety at Work Act, Food Safety Standards are complied with and that all those using the catering facilities are given adequate instruction. Chef Chef Chef Chef Chef Chef Chef Chef Chef