Production Chef (Hospital Foodservice) - Career Growth Potential

Summary

You will be in-charge of the overall kitchen operations and you have to plan the manpower and resources needed to ensure smooth operations. You are required to have an extensive knowledge and proven track record.

Duties and Responsibilities

• Ensure efficient operation of the kitchen; quality of raw materials received, meals and food items produced are in accordance with specifications.
• Ensure food items are cut in accurate and standard portions/quantities.
• Responsible for the preparation of meals and last-minute additional meal orders, ensuring their timely completion.
• Assist in the preparation of special meals and in food presentations.
• Check and guide staff in the dishing of meals.
• Ensure personal hygiene, housekeeping and food hygiene standards in the Section are adhered.
• Ensure kitchen staffs are familiar with the safety and security rules / procedures.
• Ensure that utensils and Kitchen equipment are used for its intended purposes only.
• Ensure all equipment and facilities are kept in operational readiness state and to report all faults to Facilities & Engineering Department for follow-up actions. 
• Responsible for manpower deployment.
• Develop and maintain discipline, good team spirit, correct practices and cooperation amongst staff.
• Ensure minimum wastage and optimum stock level of raw materials and ingredients.
• Acknowledge the availability of raw materials and products in the cold rooms/freezers.
• Provide training and guidance to staff in the preparation of meals to achieve a high professional standard.
• To assist ESC in new menu proposals and recipes.
• Update work schedules, work orders and adjusts the duty roster to maximize the efficient utilization of manpower.
• Submit overtime, attendance, food spoilage, butchery transfer, industrial accident and raw material report etc.
• Responsible for the planning and ordering of raw materials ahead of actual requirement.
• Undertake any other duties assigned.

Requirements

• Minimum 10 years of experience as a leader in large culinary operations managing at least 30 staffs
• Must have a comprehensive culinary background