Head Chef

Culinary leadership Maintain exceptional standards in food preparation, presentation, and service. Menu development Create menus aligned with nutritional guidelines, patient needs, allergens, and cultural requirements. Patient dining excellence Work with dietitians and clinical teams to support patient recovery and wellbeing. Team leadership Lead, train, and develop the kitchen brigade, ensuring a positive and highperforming culture. Food cost control Manage stock, ordering, suppliers, and budgets to maximise efficiency and minimise waste. Safety & compliance Ensure full compliance with HACCP, infection control, allergen management, and all regulatory standards. Continuous improvement Innovate menus, enhance service quality, and support audits and inspections.