CHEF

Summary
Responsible for total food preparation of Hospital meal requirements including hot food, cold food, pantry and baking needs. Responsible for all food production in the manner of the highest tradition of culinary arts and accepted dietetic standards.
Essential Responsibilities and Duties
1. Responsible for standardization of all processes and recipes.
2. Keeps daily record of items prepared and requisitioned by designated areas and complies with all menu items.
3. Assigns personnel to specific kitchen areas to maintain proper sanitation of all food production and storage areas and reviews the daily performance of employees production, service and sanitation with the Assistant Head.
4. Prepares and reviews in advance daily production worksheet with Cooks and Cold Food Preparers.
5. Recommends to Assistant Head and Department Head methods to improve cost effectiveness.
6. Plans Employee Cafeteria, Family Dining Room, VIP Section and Special Function menus for all Food Service areas.
7. Controls procurement of all raw to finished food items. Orders frozen food and fresh produce items daily from Food Service freezer by use of internal requisitions.
8. Holds foods according to pre-determined standards (HACCP).
9. Checks daily production sheets for all hot food requirements for regular and modified diets and ensures availability for patient Room Service, Employee Cafeteria, Family Dining Room and VIP Services.
10. Responsible for training and evaluating all food preparation employees. Demonstrates appropriate skills. Participates in hiring new production staff.
11. Attends meetings and keeps abreast of current developments in the culinary field and relevant publications.
12. Demonstrates competence in the use of computerized applications specific to the work. Keeps abreast of current related technology developments.
13. Prepares employee schedules, work routine and vacation plans in accordance with the master leave.
Education
Master s or Bachelor s Degree or High School Education plus training or apprenticeship in professional cooking is required.
Experience Required
Three (3) years of related experience with Master s or five (5) years with Bachelor s Degree as a professional Chef or seven (7) years with High School Education in a large high quality Hotel (5-stars), institutional food service operation and/or Hospital is required.
Other Requirements(Certificates)
Knowledge of personal computers required.
Must be able to read and write in English.