Position: CHEF

Department: FOOD SERVICE

Location: NORTH CAMPUS

Position Status: Full Time

JOB SPECIFICATION:

• ACADEMIC QUALIFICATIONS

  Minimum Intermediate Bachelor & Master (preferred)

• WORK EXPERIENCE

  Minimum 5–8 years in a reputed hospital (preferred) or a renowned hotel/restaurant

• PROFESSIONAL QUALIFICATIONS

  Experienced or certified from recognized institution (hospital/hotel/restaurant)

JOB SUMMARY:

The EXECUTIVE CHEF is responsible for planning, directing and assigning work in FSD, food safety, personal grooming, personal and food hygiene, inventory management and to assist HOD.

• Leads FSD in SGD absence.
• Supervise all operations to ensure quality standards.
• Manage and establish working schedule and assess staff performances.
• Ensuring that the kitchen runs smoothly, meeting with vendors, and being a liaison between the Executive Chef and any staff members.

• Control the food cost to maximize profit within the available/budgeted resources.

• Manage duty rosters, inventory and equipment required for staff as per given resources.
• Ensure adherence to comply with all health and safety regulations as per standards.
• Accomplish tasks assigned as per hospital standards requirement.
• Ensure all hospital policies and procedures are formulated, updated and implemented.
• Be a part of Internal & External audits of the Dept., as per the hospital policy.

• Create attractive modern and fusion menus.
• Staff trainings and motivational meetings for fruitful improvement.