EXECUTIVE CHEF

General Requirements

• Bachelor/Masters degree from a culinary college with HACCP certification or any related Food Safety and Hygiene practices
• Minimum 8 years experience in related field and 4 years of Managerial/Supervisory position
• Excellent communication and people management skills
• International work experience is an added advantage

Job Specification

• Observes all infection control policies for proper food handling, storage, hand washing, glove wearing, uniform and grooming. Works as team player to meet goals and department demands
• Maintain a high level of service and hygiene standards in accordance with food safety legislation, best practice and hospital policies
• Communicates effectively with all catering staff, hospital staff, patients and visitors
• Works closely with dietitian in ensuring that meals meet the required needs for patients with specific dietary requirements
• Ensures that all menus are constantly updated, paying special attention to seasonal availability
• Plan, supervise and control various operations, working closely and supporting the food and beverage staff
• Monitors inventory of supplies and stock levels by liaising with relevant companies for the purchasing of perishable and nonperishable items within the departments budget
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Responsible for quantity and quality control in food production and overall sanitation of assigned areas
• Manage all documents and records relevant to the kitchen
• Implements departmental training program to ensure that all kitchen staff possess the necessary skills to perform their duties effectively and efficiently

Overall responsible for day-day kitchen operations