Responsibilities
Menu Development & Planning
- Develop and maintain menus across retirement villages and healthcare centres
- Plan seasonal menu rotations and menu improvements
- Develop specialised menus in collaboration with Dietitians
- Design menus that meet resident preferences, nutritional requirements, and operational capabilities
- Support the development of themed, festive, and special event menus
- Review menu performance and recommend enhancements
Recipe Development & Standardisation
- Develop, test, and standardise recipes across all facilities
- Create and maintain recipe specifications and production methods
- Ensure consistency of recipes across multiple sites
- Maintain recipe manuals and recipe databases
- Review and approve recipe modifications and substitutions
Nutrition & Dietary Support
- Work closely with Dietitians to support therapeutic and specialised diets
- Ensure menus align with nutritional and healthcare requirements
- Support the development of texture-modified and specialised menu offerings
- Monitor compliance with approved dietary standards
Menu Implementation & Training
- Coordinate implementation of menu changes across facilities
- Train kitchen teams on new recipes and menu standards
- Develop recipe cards, production guides, and menu implementation tools
- Provide support during menu rollouts and updates
- Assist operational teams with menu-related queries and challenges
Continuous Improvement
- Monitor resident and patient feedback relating to menus
- Analyse menu performance and dining trends
- Identify opportunities to improve variety, nutrition, quality, and resident satisfaction
- Research industry trends and best practices within healthcare and retirement catering
Administration & Reporting
- Maintain accurate menu and recipe records
- Ensure version control of menus and recipes
- Produce reports relating to menu development initiatives
- Ensure timeous submission of required documentation
- Support adherence to food service SOPs and standards
Requirements
Qualifications
- Professional Chef Qualification from a recognised institution e.g. Capsicum Culinary Studio, Silwood School of Cookery, Private Hotel School, or similar recognised institution
- Qualification in Culinary Arts, Food Service Management, Nutrition, or related field advantageous
Experience
- Proven experience in menu planning and recipe development
- Experience within healthcare, retirement, hospitality, or large-scale catering environments
- Experience standardising menus and recipes across multiple sites
- Experience training and supporting kitchen teams
- Strong understanding of dietary requirements and food service operations
- Experience collaborating with Dietitians and operational teams
Skills & Attributes
- Strong culinary creativity balanced with operational practicality
- Excellent planning and organisational skills
- Strong attention to detail and consistency
- Excellent communication and stakeholder engagement skills
- Ability to influence and train teams
- Highly organised and systems-oriented
- Strong commitment to quality and resident satisfaction
Specific Requirements
- Clear health record
- Clear criminal record
- Clear credit record
- Own reliable transport
- Two written references from most recent employer
- Ability to work across multiple sites when required
