EXECUTIVE CHEF OR HEAD OF CHEF

RESPONSIBILITIES

• Menu planning: develop nutritious and balanced menus that meet the dietary needs of patients, staff, and visitors while adhering to dietary restrictions and guidelines.
• Responsible to lead the preparation of patient meal and catering events from menu, design to final execution.
• Standardize production recipes to ensure consistent quality.
• Menu planning: develop nutritious and balanced menus that meet the dietary needs of patients, staff, and visitors while adhering to dietary restrictions and guidelines.
• Standardize production recipes to ensure consistent quality
• Collaborate with Dietitians to create specialized menus for patients with specific dietary needs.
• Team management: lead and manage a team of kitchen staff, including Cooks and Kitchen Helpers, to ensure efficient operations and high-quality food production.
• Supervise and monitor work flow of kitchen personnel and take appropriate disciplinary actions when necessary.
• Food preparation: supervise the preparation and cooking of meals, ensuring high-quality standards, food safety, and sanitation practices are maintained.
• Establish presentation technique and quality standards.
• Established practical guidelines for food serving such as portion specifications, tray presentation, temperature and palatability of food served.
• Inspect and check food during meal assembly, banquets, buffets and function set-ups concerning meal accuracy, attractive presentation and palatability.
• Oversee special catering events and may also offer culinary instruction and / or demonstrate culinary techniques.
• Budget management: develop and manage food budgets, control costs, and ensure efficient procurement of ingredients while maintaining quality standards.
• Estimate food consumption and requisition or purchase food; select and develop standard recipes.
• Estimate food consumption and requirements and assists in developing cost control system and the services budget.
• Compliance: ensure compliance with health and safety regulations, food safety standards, and dietary requirements, including HACCP guidelines.
• To monitor the cleanliness of all units: all kitchen area & kitchen equipment
• Make frequent inspections and maintain safety of equipment and sanitary condition of the services. Take corrective action when violations occur.
• Ensure compliance with food handling & sanitation standard.
• Training and Development: provide training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• To train and manage the kitchen personnel and supervise / coordinate all related culinary activities.
• Conduct training for staff to foster an understanding of policy and procedures, upgrade skills, and competency staff.
• Carries out duties and responsibilities of the Head of Services in her absence as directed.
• Contributes suggestion in periodic revising and upgrading Dietary Policies and Procedures.
• Attend to customer feedback/inquiries/complaints on food and service quality. Perform root cause analysis report together with HOS.
• Ensure all records and reports is completed and compile for submission.
• Ensure all policies and procedures of ISO 9001:2015, ISO 14001: 2015, OHSAS 18001: 2007, ISO 22000:2005, MS 1480:2007 and MS 1500:2009 / or Hospital Accreditation are adhered to and records maintained, if and when these programs are implemented.
• Ensure to actively participate in all quality accreditation activities (e.g. JCI, MSQH, 5S – where applicable).
• Ensure the policies on patients and family’s right are addressed at all times.
• Ensure compliance to Patient Safety Goals as safety improvement measure recommended by World Alliance for Patient Safety (2008).
• Ensure adherence to Standard People Practice (SPP).
• To assist in any other responsibility as deemed necessary by immediate Superior or Hospital Management.
• Maintain strict confidentiality of any information encountered during the course of your duty in accordance with the Personal Data Protection Act 2010.
• Responsible to lead the preparation of patient meal and catering events from menu, design to final execution.

REQUIREMENTS

• Possesses a Bachelor Degree or Diploma in Culinary Arts or related fields from a recognized institution.
• Has a minimum of 3 years of experience as Head Chef or Executive Chef in a high volume environment.
• Excellent culinary skills, with a creative flair for menu development and recipe creation.
• Strong leadership abilities, with the capacity to inspire and motivate a diverse team.
• Have good knowledge in food safety.
• Flexible to work on shift duties, including weekends and public holidays when required.