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

• To monitor expenditure and ensure that the service provided is cost effective and within the budget set.
• To plan menus and arrange food purchasing.
• To ensure that food is presented attractively to encourage sales and that it is portioned correctly.
• To be responsible for maintaining a high standard of cleanliness in the kitchen and ensure good hygiene practices are observed throughout.
• To be responsible for the security of the kitchen, dining and food storage areas including maintenance of adequate stock control records.

Key Accountabilities

• To research service user views and opinions about menus and choice and take action as appropriate to resolve complaints.
• To establish satisfactory cleaning sched...