Detailed job description and main responsibilities

Kitchen Operations & Food Service Management
•    Lead the kitchen team in preparing and cooking high-quality meals for patients, staff, and visitors.
•    Oversee special dietary requirements, ensuring allergen compliance and minimal risk of cross-contamination.
•    Monitor food hygiene standards, portion control, and presentation, ensuring consistency in quality.
•    Ensure all food service processes adhere to NHS Trust guidelines, HACCP protocols, and legal food safety regulations.
•    Supervise meal service in patient dining areas and staff restaurants, ensuring timely and professional delivery.
•    Act as a point of escalation for operational issues within the catering team.
.        Stock Control & Resource Management
•    Maintain accurate stock levels, ensuring FIFO (First-In, First-Out) principles are applied.
•    Oversee ordering, receiving, and storing ingredients, ensuring compliance with food safety standards.
•    Manage budget control measures, minimizing food wastage and maintaining cost efficiency.
•    Ensure all food items are stored at the correct temperatures, and labelling procedures are followed.
•    Support the automation of catering processes, including software integration for improved efficiency.
.        Compliance, Safety & Hygiene
•    Ensure strict adherence to HACCP policies and NHS food safety regulations.
•    Conduct risk assessments and safety audits to maintain kitchen hygiene and prevent contamination.
•    Ensure staff follow infection control procedures, including PPE usage and COSHH (Control of Substances Hazardous to Health) regulations.
•    Attend all mandatory training, including Food Hygiene, Fire Safety, Manual Handling, and Health & Safety.
•    Ensure kitchen equipment is clean, well-maintained, and safe for use.
.        Staff Leadership & Team Development
•    Supervise and train kitchen staff, ensuring high performance and professional development.
•    Write the staff rotas, absence management, and workforce planning, ensuring appropriate coverage.
•    Provide feedback, coaching, and appraisals to team members, fostering a culture of excellence.
•    Promote a collaborative and positive work environment, ensuring strong team morale.
        Continuous Improvement & Menu Development
•    Assist the Catering manager to work closely with dietitians and clinical teams to ensure menus align with nutritional needs.
•    Assist in menu development and service improvements, incorporating patient feedback and best practices.
•    Identify and implement efficiency measures, improving kitchen productivity and service quality.
•    Support quality audits and inspections, ensuring all standards are consistently met.