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Qualifications
Diploma Degree
Job Description
• All food to be prepared and cooked to the agreed standards in proper amount as per contract for healthcare operations.
• Ensures production of meals in accordance with company standard, individual client & agreed specifications of the Healthcare Project, must be served at correct temperature with quality and portion size.
• Works in close cooperation with all sections and other related departments for smooth daily operations.
• Supervise performance of kitchen staff to ensure proper activity, assist other kitchen staff as need arises.
• Supervises and participates in the daily production. Takes responsibility for own section and the running of other sections by junior staff.
• Supervise production in accordance with level of business requirements to ensure food waste is controlled.
• Assist in the completion of daily/weekly/monthly HACCP records and any other documentation.
• Ensure that the kitchen staff work harmoniously to ensure timely production.
• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned section for appropriate action.
• Ensure corrects packing and dispensing procedures are followed as required for meal delivery.
• Ensure all food items used are as per agreed purchase specification and report any poor-quality items to storekeeper or line manager.
• Ensure that personal working hygiene standards and those of staff for whom you are responsible meet both the company and statutory requirements of the contract.
• Ensure that working areas are always kept clean.
• Ensure adequate manpower requirement based on scheduled operational demands and workload.
• Assists in the evaluation of junior staff, identifies any gaps and inputs to improvement plan, assist any employee grievance or disciplinary procedure.
• Assist in the planning of stores and deliveries as per business requirements.
• Report any incident of fire, loss, damage, unfit food, and other irregularities, food complaints and take such action as may be appropriate.
• Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.
• Assist Sous Chef/Chef De Cuisine in ensuring catering budgeting requirements is consistently adhered to and the efficient use of all resources is achieved.
• To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.
• To liaise with dietician and plan ordering of food as well as with logistics team for delivery
• Attend Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.
• Ensure the personal working hygiene standards meet both the company and statutory requirements.
• Attend daily meetings, briefing, trainings, meetings as and when required.
• Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client/contract.
• Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.
• Partly responsible for preparation of kitchen cleaning roster and supervision of cleaning schedules
Skills
• Excellent use of various cooking methods, ingredients, equipment, tools and processes.
• Ability to multitask and detail oriented.
• Ability to work efficiently under pressure.
• Great communication and interpersonal skills.
• Knowledge in forecasting, food/labour cost controls and inventory management.
• Ability to effectively manage and develop team members.
• Proficient in computer programs (MS Office – Word, Excel, Power Point & Outlook).
• Credentials in Health and Safety Training HACCP Certification preferred.
Job Details
Preferred Candidate
