Head Chef

Duties and Responsibilities:

• Maintaining and overseeing the daily operations of the kitchen
• Maintaining safety and sanitation standards of the kitchen and its equipment
• Maintenance of food inventory to reasonable levels
• Staff supervision and development
• Menu innovation
• Involvement in quality improvement projects such as food waste studies

Job requirements:

• Diploma in Hospitality or equivalent
• Minimum 5 years relevant working experience in the area of culinary, food and beverage of related professional area.
• Previous working experience in a hospital or healthcare industry would be favourable
• Other additional requirements:
• Must have basic knowledge of production and operations in all relevant kitchen areas
• Must be familiar with proper use of kitchen equipment and machinery
• Familiarity with different dietary requirements/ therapeutic diets is an added advantage
• Effective communication skills, both verbal and written
• Ability to form positive relationships with colleagues
• Able to work under minimal supervision