Shane Cannon

Cannon Catering

Senior Chef specialising in healthcare and care home catering, with extensive expertise in high-nutritional meal planning and the practical implementation of the IDDSI framework.

Currently operating across multiple residential and nursing care homes, delivering safe, compliant texture-modified meals and supporting kitchen teams in raising food standards, compliance, and resident satisfaction.

Recognised for strong IDDSI knowledge and invited to provide training and guidance to staff to ensure correct preparation, testing, and documentation of dysphagia-safemeals. Commercially aware leader experienced in improving underperforming kitchens, developing teams, controlling budgets, and maintaining strict adherence to CQC and food safety standards.

  • Specialist in IDDSI framework implementation across care homes, supporting kitchens in delivering safe texture-modified meals.
  • Regularly trusted to step into Head Chef roles to stabilise kitchens and maintain service continuity.
  • Improved food standards and resident satisfaction in multiple care home kitchens through menu development and staff support.
  • Successfully managed large-scale catering operations serving up to 2,000 students and staff daily.
  • Led improvements in underperforming catering units through menu redesign, cost control, and team development.
  • Strong track record in reducing food waste through portion control and improved kitchen processes.

  • Healthcare & Care Home Catering
  • IDDSI Framework Implementation (All Levels)
  • Texture-Modified & Dysphagia-Safe Meal Preparation
  • Elderly & Clinical Nutrition Awareness
  • CQC Compliance & Food Safety Standards
  • Kitchen Leadership & Team Development
  • Menu Planning & Development
  • Specialist Diet & Allergen Management
  • Cost Control & Waste Reduction
  • Stock Control & Supplier Management
  • Operational Kitchen Support
  • Multi-Site Catering Operations

  • NVQ Level 2 & 3 in Catering
  • Personal Licence Holder
  • Food Safety & Health & Safety Certification
  • Allergen Awareness Training
  • Young’s Management & Leadership Training
  • Enhanced DBS (Approved for Schools & Care Homes)

  • Deliver resident-focused meal planning for elderly and vulnerable adults.
  • Prepare meals across all IDDSI texture levels ensuring compliance and safety.
  • Provide training and guidance to kitchen teams on IDDSI implementation.
  • Step into Head Chef roles to stabilise kitchens and maintain service continuity.
  • Maintain food safety standards, allergen controls, and documentation.
  • Control costs through portion management and waste reduction.

  • Led kitchen teams serving up to 2,000 students and staff daily.
  • Maintained operational standards under Sodexo frameworks.
  • Ensured compliance with food safety and hygiene regulations.
  • Supported large-scale production planning and waste reduction initiatives.

  • Delivered breakfast, lunch and banquet catering for up to 150 guests.
  • Designed weekly specials and supported menu development.
  • Managed stock control and trained junior staff.

  • Improved performance of underperforming catering units.
  • Redesigned menus and launched initiatives that increased engagement and revenue.
  • Managed budgets, supplier contracts and compliance standards.

  • Full operational management of busy hospitality venues.
  • Led kitchen and front-of-house teams.
  • Developed menus and improved profitability through cost control.