Meal preparation: Plan, cook, and serve balanced and appealing meals, snacks, and beverages, adapting them for cultural, dietary, or medical needs as required by residents and nursing staff. Menu creation: Develop menus that are nutritionally balanced, take resident preferences into account, and adhere to a set budget. Health and safety: Ensure all kitchen activities and food handling adhere to strict food hygiene, storage, and temperature control standards, and maintain required documentation like HACCP records. Kitchen management: Manage kitchen supplies, conduct stock takes, and order provisions from approved suppliers. Staff supervision: Direct and supervise kitchen staff, conduct training, and ensure they follow all kitchen protocols, including health, safety, and hygiene standards. Resident engagement: Consult with residents to ensure their needs and preferences are met and to make mealtimes a positive social experience. Cleaning: Implement and maintain deep cleaning schedules and ensure the kitchen environment remains clean and safe.