Executive Chef
Job ID:
FB2
Work Location:
Kattamya
Job Summary:
Responsible for total food preparation of hospital meal requirements including hot meals food, cold food, and pantry and baking needs. Must be Responsible for all food production in the manner of the highest tradition of culinary arts and accepted dietetic standard.
Responsibilities:
• Responsible for training all food preparation employees
• Controls procurement of all raw to finished food items.
• Keeps daily record of items prepared and requisitioned by designated areas and complies with all menu items.
• Assigned personnel to specific kitchen areas to maintain proper sanitation of all food production and storage and review the daily performance of employee’s production, service, and sanitation with the assistant head of service.
• Prepares and reviews in advance daily production worksheets with cooks and cold food aids.
• Recommends to assistant head service any methods that will improve production, costs, and /or service.
• Plans cafeteria and private dining room menus.
• Orders frozen food and fresh produce items daily from foodservice freezer by use of internal requisition.
• Schedules food preparation employees leave and rest day.
• Checks daily production sheets for all hot food requirements for regular and modified diets and all cafeteria needs.
Qualification:
Bachelor of Tourism & Hotel or equivalent, plus min 10 years’ experience in hotel services.