MAIN RESPONSIBILITIES To produce tasty wholesome meals from fresh ingredients which reflect excellent culinary standards, whilst promoting great customer service with the aim to exceed expectations. To ensure your shift is managed effectively within the catering department and that the highest standards of food safety and hygiene are maintained. CORE TASKS Ensure that every patients nutritional needs are met. To supervise the production of meals including a busy meals on wheels service along with serving and cleaning duties. Promote attractive meal presentation, paying attention to methods of minimising waste wherever practical. To keep the catering department hygienically tidy at all times to meet the high standards required. To ensure the electronic food safety system is complete cleaning tasks are maintained to the correct standard on your allocated shifts. To be responsible for the maintenance and rotation of stock levels as required, ensuring all items received meet the Hospices food safety standard requirements. To cater for special functions on request, e.g. buffets, themed menus and outside catering for Hospice events. Ensure that Hospice policies, procedures and standards are adhered to at all times; with particular regard to those concerning food safety. Maintain patient confidentiality and dignity at all times. Contribute to menu and service development. Communicate effectively with service users and Hospice colleagues. Complete mandatory training and support junior members of the team with training, development and one to ones. Help to maintain the E-Rota system. To report when equipment is not in good working order and that repairs and maintenance are carried out as necessary. This document is intended to convey an outline of the post and the post-holders responsibilities.