Chef

COMMUNICATION

•  Provide concise and effective communication at all times, whether verbal or written to ensure correct message has been conveyed.
•  Actively attend communication briefing and sessions and provide constructive feedback.
•  Provide and facilitate effective communication and coordination between all of the catering areas.

COMPLIANCE

•  Adhere to standards, guidelines and procedures set to ensure the safety and wellbeing to type of customers
•  Performing administrative tasks such as ordering supplies, maintaining proper stock inventory records of all utilities and supplies.
•  Order for all food and kitchen supplies within budget guidelines, in right quantities and quality
•  Ensure workstation is left in good working order, stocked and ready for next person’s commencement.
•  Ensure high standard of personal hygiene in accordance with legal requirements, policies and procedures
•  Uses all PPEs provided including abiding by safe work practices or MSDS, and or manual handling techniques.

CUSTOMER SERVICE.

•  Provide high level of customer service at all times that is courteous, helpful, friendly and efficient.
•  Effectively manage customers complains by responding on spot and rectify issues within scope of authority.
•  Provide high level of customer service to members, visitors and fellow employees.

FOOD PREPARATION AND SERVICE.

•  Following established food preparation guidelines, such as the Food and Drug Administration (FDA) guidelines on safe food preparation and storage practices
•  Ensure food is prepared to appropriate standards.
•  Meals should be served within reasonable timeframes
•  Plan, prepare and serve meals in accordance with patient medical conditions while meeting their nutritional needs

FOOD STORAGE, SAFETY AND HYGIENE.

•  Observe food safety practices to ensure safe handling, storage of items to prevent the spread of germs and diseases in the kitchen
•  All foods should be correctly labelled as outlined in the kitchen operations handbook
•  Follow FIFO rules when using all fridges and freezers.
•  Ensures all kitchen employees maintain required food handling and sanitation certifications
•  Ensuring food safety standards are met by following government regulations regarding food preparation, storage, and handling.

Accountability

•  Ensuring cost effective use of kitchen supplies.
•  Patient safety, quality control, infection control and equipment care and planned preventive maintenance
•  Compliance with the stipulated regulations including Policies and Procedures adopted by the hospital
•  Continuous training and learning on procedures and equipment
•  Adherence to the rules and regulations contained in the HR Policy & Procedure Manual (Employee Handbook)
•  Protect the Hospital’s reputation by not engaging in conduct which could bring it into disrepute
•  Adherence to privacy and confidentiality rules and regulations

Levels of Authority

•  Financial Measures and Impact: Operational efficiency which leads to retained client base and sustained growth
•  Unit Measures and Impact: Operational efficiency
•  Resources: resource management and wastage reduction

Job Conditions

• Work is carried out in stipulated shifts; responsibility may call for extra hours including public holidays
•  May be exposed to biohazards during regular hospital duties
•  There will be occasional travel to different organizations and communities during scheduled marketing activities e.g. health talks, community outreach and wellness programs
• Environment may be physically and emotionally demanding.

Academic Qualifications

• Certificate /Diploma/ Degree in Food Production and Hospitality Management with a major in food production
• Experienced cook

Professional Requirements

• Certificate of food handling certificate
• Certificate of Good Conduct

Scientific Competencies

• Basic equipment maintenance
• Proficiency in computer software packages i.e. MS Office (Excel, Word and PowerPoint)

Relevant Work Experience

• At least 3 years’ experience as a chef.

Skills and Competencies

• Meal Planning
•  Nutrition knowledge
•  Plating skills; Creativity
•  Specialized cuisine expertise.
•  Excellent customer service skills
•  Proactive and attentive to detail.
•  Proper planning, organization and coordination.
•  Excellent interpersonal and communication skills.
•  Empathetic to patients.
• Desire for personal development, improvement and learning