• Overseeing and preparing meals for residents.
• Ensuring consistent quality, taste, and presentation.
• Likely planning or supervising daily menus based on dietary needs.

2. Site / Kitchen Management

• Managing the overall kitchen operation, not just cooking.
• Ensuring the kitchen runs efficiently day-to-day.

3. Stock Control

• Ordering ingredients
• Rotating stock (FIFO – first in, first out)
• Stocktaking and inventory management
• Preventing waste and controlling food costs.

4. Food Safety & Hygiene

• Following strict food safety standards.
• Maintaining compliance with health regulations (cleaning schedules, temperature logs, etc.).
• 5. Team Leadership
• Managing and developing kitchen staff.
• Training, scheduling, and motivating the team.
• Ensuring everyone follows procedures.
• Working with management, care staff, or hospitality staff
• Helping where needed outside pure cooking duties.
• 7. Client / Resident Communication
• Regular meetings with clients or facility management.
• Updating dietary requirements (allergies, medical diets, texture-modified food, etc.).
• 6. Supporting the Broader Team

• A Head Chef looking to "step back" from the 80-hour restaurant week without losing their leadership edge.
• A Sous Chef ready for their first management role in a stable, supportive environment

Who We Are: