This will involve weekly menu planning, ordering of meals for the patients; some of whom have complex dietary needs placing appropriate orders accurately and in a timely manner. To advise staff on procedures relating to work practices and equipment to meet Health & Safety guidelines and Environmental Health Standards. To ensure a clean and safe working kitchen environment and all catering equipment is maintained. To report any faults in an appropriate and timely manner. To liaise with nursing staff to meet the nutritional requirements of the patients. To be aware of budgetary constrictions and mindful of quality standards. To organize weekly rotas for the catering team and a system in place to check supplies, processing documentation and invoices. Maintaining the rota and identifying staff annual leave / sickness absence responding to staff shortages to maintain the service. To act as a link with visits by the Environmental Health Agency for announced or unannounced visits.