• Menu Planning: Develop nutritious and varied menus that cater to the dietary requirements and preferences of our residents. Collaborate with dietitians and healthcare professionals to create special diets when necessary.
• Food Preparation: Oversee all aspects of food preparation, including cooking, baking, and presentation. Ensure that food is prepared safely, following all hygiene and sanitation guidelines.
• Inventory Management: Maintain accurate records of food inventory, order supplies as needed, and monitor food costs to stay within budget.
• Staff Supervision: Lead and manage kitchen staff, including cooks, kitchen assistants, and dishwashers. Provide training, guidance, and support to maintain a high standard of food quality and service.
• Quality Control: Monitor food quality, portion sizes, and presentation to ensure that meals are consistently excellent. Address any concerns or issues promptly.
• Compliance: Ensure that the kitchen operates in compliance with all health and safety regulations, including food safety standards and hygiene protocols.
• Budget Management: Manage the kitchen budget, including cost control measures and adherence to financial targets.
• Special Events: Coordinate and prepare meals for special events, holidays, and celebrations within the facility.
• Communication: Maintain open and effective communication with residents, staff, and management to address concerns, gather feedback, and make necessary adjustments to the menu and kitchen operations.

Job Summary