Monitors and supervises the production and distribution of food served in the hospital.
Produces the recipes and production orders for the kitchen staff, and oversees the quality of the food.
Delegates as appropriate to develop subordinates to accept responsibility and meet clearly defined goals and objectives.
Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Collaborates with team members to plan and develop recipes and menus, taking into account, such factors as seasonal availability of ingredients and number of customers.
Determines how food should be presented, and create decorative food displays, while ensuring compliance with food handling and sanitation standards.
Establishes and enforces a comprehensive set of food safety regulations, both in the kitchen and in the food service areas.
Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs.
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
Coordinate planning, budgeting, and purchasing for all the food operations within establishment.
Ensuring the kitchen meets all regulations including sanitary and food safety guideline
REQUIRED SKILLS:
Good knowledge of all food sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to details
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptablity to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work