To prepare and cook meals for children within agreed food and labour budgetary costs. To complete administrative procedure and paperwork to required standards. To supervise and organise catering staff under your jurisdiction. KEY AREAS The supervision and co-ordination of staff employed in the kitchen. Responsible for the preparation, cooking and serving of meals for consumption both on and off the premises, including special diets. Responsible for ensuring all health and safety / standards are adhered to following company guidelines and standards. Order stock, plan, prepare, cook and serve food as directed by the Company for consumption on and off the premises. Responsible for receipt, temperature probing / recording and the correct storage of all delivered goods. Stock rotation / control. Direct and supervise general catering assistants. Implement cleaning regimes for all kitchen equipment and associated activities. Record and document on cleaning schedules to comply with the Company HACCP policy. Induct all staff on site including agency staff on the correct use of equipment, kitchen techniques, health and safety, food safety, COSHH, manual handling and nutritional standards, following ‘Task Talk’ system. This includes refresher training as directed. Menu planning for theme days and promotional activities within the school in negotiation with area manager / food champions. Complete and process unit documentation including time sheets, training record cards, sickness control and leave of absence, monthly variation sheet, meal reconciliation sheet, weekly meal order form, stock sheets, invoices and delivery notes etc To undertake duties relevant to the work of the department and appropriate to the post. To liaise with head teachers, school personnel, client, contractors, suppliers, pupils and parents. Three days per year are designated deep clean or training days