Executive Chef
2 weeks ago
The Job
You will support Food Services department in the production and daily operations namely the preparation and production of meals according to menus, costs, nutrition and religious guidelines. You will also have to ensure conformance to general principles of food hygiene and physician's dietary prescription.
Your job roles will include but not be limited to the following:
- Guiding chefs in the management of their respective sections in daily operations
- Coordinating and monitoring budget provisions to ensure proper expenditures
- Ensuring that meals are prepared according to recipe, portion control, conforming to hygiene and religious guidelines; and served according to menu of the day
- Ensuring compliance with Workplace Safety and Health Act, MEWR (Min Environ & Water Resources) requirements, ISO, Private Hospitals & Medical Clinics Act 1980 and MUIS regulations
- Identifying appropriate training plans for Chefs and cooks and ensuring that are trained, orientated and updated
- Ensuring that new hospital facilities are align with up-to-date technology and meet functional needs of department to support food service operations
- Assisting HOD in establishing the department's Business Continuity plans (Civil Emergency and Disease Outbreak) to support the hospital's contingency
Job Requirements
- Diploma in Culimary & Catering Management / Food & Beverage Business
- Able to perform 2 rotating shifts (6.30am to 2.30pm, 10.30am to 6.30pm), including weekends and public holidays
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