To manage the kitchen day to day and deputise for the Catering Manager as required To lead in all areas of kitchen production for PAH To liaise with the Catering Manager & Production Chef Manager regarding menu item production needs To delegate the production of patients meals as required To be responsible for the auditing and verification of cleaning of the kitchen and its equipment To taste and check all food produced and correct and issues before food is served or dispatched To manage the production of all meals and bulk production items to the specified recipe exactly. To support the planning of meals as required satisfying specific dietary needs of the patient by liaising with the dieticians To manage the general production, portion control and safety of meals to patients and staff. To audit and verify food production standards ensuring that they are of the highest quality and that production meets the specified targets of times of service. To lead on professional presentation of all food produced and served in line with catering Standard Operating Procedures (SOPs). To support and lead staff in their work and development as chefs To support the delivery of daily team briefings, leading on this as required To meet with parents and customers to resolve complaints or special meal requests To support the creation and delivery of seasonal innovative menus To support the management of catering stock form delivery to dispatch (including storage) at all times To support and lead on the preparation and delivery of food for hospitality, meetings and events In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and can do attitude. Co-ordinate with the Chef production manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties meet the needs of the service and work specifications at all times. To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to. To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained. To oversee the grievance, disciplinary and welfare issues of the food production teams both in the central kitchen and restaurant in liaison with the Catering management. To carry out individual performance reviews with production staff under the direction of the Catering Manager. To maintain a high profile and deal with any enquiries in a timely and effective manner. To report any equipment breakdowns to the Estates helpline or the agreed contractor. To follow all HACCP regulations ensuring all records are updated To manage COSHH and PPE requirements for the kitchen To have knowledge of Trust policies relating to Fire, Health and Safety, COSSH regulations and to be responsible for own mandatory training is up to date.