— present Chef I Undertake menu planning in consultation with users and the home manager, which demonstrates recommended current nutritional guidelines for older people. I help and participate in the preparation, cooking and serving of foods such as: main meals, snacks and cakes. I have to abide by specific rules about portion sizes and quantities of food to ensure that there is an accurate level of stock left at the end of the day. I also have to ensure that individuals on special diets or with specific cultural needs are catered for and that there is a variety of choice for them to choose from. Concerning stock levels, I have to make sure that they are maintained efficiently. This means that I have to check the quantity and quality of specific food types such as: fresh, frozen and dried. Once this is completed I have to notify the suppliers of the deficiencies. Another important role is checking the packaging of ingredients when they are received from the suppliers to ensure the temperatures are correct. As working in the kitchen can get very untidy, I have to make sure that my station and the area around me is clean and is a pleasant environment to work in not just for me but for all the kitchen staff. In addition i also have to ensure HACCP's processes are followed and recorded as required.