Chef 169 views

SUPERVISOR/MANAGER:

JOB SUMMARY

Responsible for planning, purchasing, budgeting, recording, preparing meals for patients, a daily menu that includes options for special dietary restrictions. Ensuring the kitchen runs efficiently.

Duties And Responsibilities

MAIN DUTIES AND RESPONSIBILITIES

The hygienic handling and the safe preparation of food products.

Preparation of patient, staff and caregiver’s meals.

Ensure all food is presented for service in a timely manner and in correct sequence

Ensuring the observance and compliance of Health and Safety regulations and best working practice.

Costing, budgeting and storing food appropriately.

The Chef is responsible for working within budgetary guidelines.

Cleans food preparation areas as determined by law and company policy

Prepares foods to the specifications of the patient’s diet

Supervising Kitchen staff

Maintaining and updating records and accounts of stock.

SKILLS AND EXPERIENCE

Degree in Tourism and Hospitality/ Equivalent

At least 2years experience in hospital setup/ Tourism and Hospitality

Experience in catering for large numbers.

Ability to work well on your own initiative.

Ability to work under pressure and time constraints.