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Preparation of menus relevant to a diversity of clients.
Ordering and stock control of food and related items.
Ensuring the correct receipt, storage and disposal of foodstuffs (HSCCP)
Constructing kitchen budgets
Participating in the development of training and appraisal of kitchen staff.
Preparation and cooking of food for clients.
Maintain a clean and tidy kitchen.
Ensure the maintenance of kitchen equipment and report any breakdown.
Ensure kitchen security at all times.