To ensure provision of pleasant, quality and cost-effective meals. Responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Minimum Qualification :Certificate
- Experience Level :Mid level
- Experience Length :3 years
COMMUNICATION
- Provide concise and effective communication at all times, whether verbal or written to ensure correct message has been conveyed.
- Actively attend communication briefing and sessions and provide constructive feedback.
- Provide and facilitate effective communication and coordination between all of the catering areas.
COMPLIANCE
- Adhere to standards, guidelines and procedures set to ensure the safety and wellbeing to type of customers
- Performing administrative tasks such as ordering supplies, maintaining proper stock inventory records of all utilities and supplies.
- Order for all food and kitchen supplies within budget guidelines, in right quantities and quality
- Ensure workstation is left in good working order, stocked and ready for next person’s commencement.
- Ensure high standard of personal hygiene in accordance with legal requirements, policies and procedures
- Uses all PPEs provided including abiding by safe work practices or MSDS, and or manual handling techniques.
CUSTOMER SERVICE.
- Provide high level of customer service at all times that is courteous, helpful, friendly and efficient.
- Effectively manage customers complains by responding on spot and rectify issues within scope of authority.
- Provide high level of customer service to members, visitors and fellow employees.
FOOD PREPARATION AND SERVICE.
- Following established food preparation guidelines, such as the Food and Drug Administration (FDA) guidelines on safe food preparation and storage practices
- Ensure food is prepared to appropriate standards.
- Meals should be served within reasonable timeframes
- Plan, prepare and serve meals in accordance with patient medical conditions while meeting their nutritional needs
FOOD STORAGE, SAFETY AND HYGIENE.
- Observe food safety practices to ensure safe handling, storage of items to prevent the spread of germs and diseases in the kitchen
- All foods should be correctly labelled as outlined in the kitchen operations handbook
- Follow FIFO rules when using all fridges and freezers.
- Ensures all kitchen employees maintain required food handling and sanitation certifications
- Ensuring food safety standards are met by following government regulations regarding food preparation, storage, and handling.
Accountability
- Ensuring cost effective use of kitchen supplies.
- Patient safety, quality control, infection control and equipment care and planned preventive maintenance
- Compliance with the stipulated regulations including Policies and Procedures adopted by the hospital
- Continuous training and learning on procedures and equipment
- Adherence to the rules and regulations contained in the HR Policy & Procedure Manual (Employee Handbook)
- Protect the Hospital’s reputation by not engaging in conduct which could bring it into disrepute
- Adherence to privacy and confidentiality rules and regulations
Levels of Authority
- Financial Measures and Impact: Operational efficiency which leads to retained client base and sustained growth
- Unit Measures and Impact: Operational efficiency
- Resources: resource management and wastage reduction
Job Conditions
- Work is carried out in stipulated shifts; responsibility may call for extra hours including public holidays
- May be exposed to biohazards during regular hospital duties
- There will be occasional travel to different organizations and communities during scheduled marketing activities e.g. health talks, community outreach and wellness programs
- Environment may be physically and emotionally demanding.
Academic Qualifications
- Certificate /Diploma/ Degree in Food Production and Hospitality Management with a major in food production
- Experienced cook
Professional Requirements
- Certificate of food handling certificate
- Certificate of Good Conduct
Scientific Competencies
- Basic equipment maintenance
- Proficiency in computer software packages i.e. MS Office (Excel, Word and PowerPoint)
Relevant Work Experience
- At least 3 years’ experience as a chef.
Skills and Competencies
- Meal Planning
- Nutrition knowledge
- Plating skills; Creativity
- Specialized cuisine expertise.
- Excellent customer service skills
- Proactive and attentive to detail.
- Proper planning, organization and coordination.
- Excellent interpersonal and communication skills.
- Empathetic to patients.
- Desire for personal development, improvement and learning
