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.Job Summary
More Information
- Job Application Details How To Apply Deadline is Friday 28 May 2021, CVs to be sent to [email protected] stating position being applied for
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