Theprovision of a high quality and efficient catering service in accordance withhealthy eating and DfE guidance.
Theplanning, preparation, cooking, presentation and serving of meals and snacksmaking the most effective use of available staffing and resources.
Adheringto relevant budgets and ensuring that all factors combine to generate acost-effective catering service.
Theline management of all Catering Staff (including Lunchtime Controllers)including their induction, training and appraisal.
Ensuringthat food hygiene and health and safety regulations are in place and adheredto, including the completion and recording of all necessary inspections andchecks.
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