Lead on the effective and efficient preparation, production and presentation of all meals for patients, staff and visitors, ensuring that the required standard is met at all times. Maintain high levels of cleanliness and hygiene as set out in the departmental catering policy and food legislation, ensuring all catering practice is carried out in line with food hygiene regulations, and current legislation. Adhering to all HACCP principles. Ensure that standardised recipes are in place, portion control and food wastage targets are met and that all procedures are followed including effective and efficient stock control. Maintain service standards by cooperation with Company representatives, and outside agencies, e.g. Environmental Health Officers. Day to day working with the Catering Stores person, to ensure correct stock levels are maintained and audit / stock take processes are followed. To manage menu planning within budget, and development of new dishes ensuring a nutritional balanced diet, liaising with consumers and dieticians.