Description:
Key Responsibilities
- Ensure all work is carried out as per the Healthcare contract and as per the Healthcare Standard Operating procedures.
- Manage the preparation, presentation, and service of all meals for patients and others in a professional manner, providing delicious and well-presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives.
- Demonstrate excellence in all areas of preparation, presentation, and service.
- Liaise with superior and Healthcare Key personnel to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly.
- Assist the Project Manager for adequate staff coverage by preparing and assigning duties and working hours to those under the supervision. Ensure compliance with the work schedule.
- Give directions and instructions to Cooks, Assistant Cooks, bakers, butchers and Kitchen aids.
- Train all Food Production staff in Food Production and related subjects.
- Develop recipes and prepare menus in consultation with Diet coordinator considering Healthcare SOPs, client's feedback and patient requirements.
- Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Forward requisition for Managements approval, before issues are made by storekeeper.
- Control incoming supplies from stores for quality, quantity, damage and spoilage.
- Oversee proper handling, packaging and storage of food stuffs in and ensure the stock rotation procedures are maintained.
- Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received from Diet Coordinator.
- Control and supervise preparation of meals under Healthcare approved methods and SOPs.
- Ensure smooth and timely supply of prepared/cooked food to patients, visitors, and others.
- Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality.
- Supervise periodic inventories.
- Execute additional/special menus/orders agreed between the clients considering the requirements
- Oversee the service line from setup till the end of service.
- Ensure that all kitchen tools and equipments are in working order and inform the malfunctioning to the concerned immediately
- Facilitate menu costing.
- Directly supervise the entire kitchen staff to ensure compliance with company's directives and procedures and ensure high level of employee motivation.
- Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training.
- Provide continuous learning and training to kitchen staff on various aspects of kitchen management.
- Handle every complaint/suggestion from clients with positive attitude, sincerity and promptness. Discuss all complaints/suggestions with superior for remedial action.
- Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management rules of Client and the Company.
- Adhere to the QHSE rules and regulations strictly.
- Use correct PPE and maintain them in good condition.
- Arrange necessary QHSE training for staff in conjunction with the QHSE Manager on the hazards related to his job.
- Ensure that all the employees under his control are medically fit and a copy of their valid food handling certificate is available on site at all times.
Qualification:
- Degree or Diploma in Hotel Management
- Catering & Hospitality Management
- Food & Beverage Management
Knowledge, Skills and Experience
- Total experience of 08 years contract catering or equivalent.
- Minimum of 3 Years experience with healthcare
- HACCP knowledge and compliance
- Knowledge of Joint Commission International “JCI” (or equivalent) standard