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• Develop and plan menus in collaboration with dietitians, ensuring a variety of healthy options that meet the dietary needs of patients with various health conditions.
• Manage kitchen inventory, including ordering supplies, rotating stock to prevent waste, and ensuring the quality of ingredients.
• Supervise and train kitchen staff on proper food preparation, cooking techniques, and sanitation standards to maintain a safe and efficient kitchen environment.
• Implement and maintain hygiene and safety protocols in the kitchen, including regular cleaning schedules and compliance with health and safety regulations.