Avenue Hospital was founded in 1995 for the purpose of managing the outpatient department at the Hospital, and to extend medical services to corporate clientele through an innovative concept of Managed Healthcare.
Job Objective/Purpose
Provide and ensure quality Kitchen/catering services within the Avenue group in line with the company policies and procedures.
Key Responsibilities
Daily menu planning for the entire Hospital clientele (i.e patients, staff etc.). Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
Estimate food consumption within the Hospital consumption and ensure timely requisitions of food purchases with the requisite LPOs and goods delivery notes.
Ensure that each department/section place orders for the next day consumption based on their par stock levels.
Ensure proper receiving, storage, and rotation of products to comply with the required HACCP standards.
Minimize waste and maximize thorough usage of food through careful ordering, proper ordering and well-organized storage, use of required hospital recipes.
Manages the kitchen and ensures compliance with all standards of best practices.
Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Review daily food consumption and be actively involved in food and Labor cost controlling.
Review “Sensitive patients Inventory Items” sheet daily and take proper action for variance.
Ensure proper equipment operation/maintenance
Any other duty as may be assigned from time to time by your immediate supervisor in line with the job description.
Personal Specifications
3+ years higher diploma in food production
Familiar with HACCP kitchen safety procedures
5+ years’ experience as an Executive Chef
Strong interpersonal and communication skills
Attention to detail
Result Oriente
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