Kitchen Executive

Position Summary:

• As part of the kitchen leadership team, you will be involved in managing the kitchen operations according to policies and procedures and standard requirements. Provide leadership, support and guidance to ensure that food quality, food service standards, food safety guidelines and customer service expectations are met.
  

Duties and Responsibilities:
Key areas of responsibility
1. Meal preparation, nutrition balance, product specification, freshness, taste, presentation and production time schedule of approved IPD and staff/visitors meals by menu rotation served in the IPD areas respecting all guidelines in serving temperature, sanitation, presentation and delivery standards. In a professional culinary environment respecting the highest hygiene standards and procedures.
2. Coordinate and create with approval from the Management/Dietitian on rotation menus according to culinary trends of the Local and International market with respect to the product restriction table set by the Hospital. Also to review staff/visitors menu selection for all day dining from the IPD menu selection.
3. Oversee product selection and order of all culinary products and equipment.
4. Coordinate and ensure required control systems are in place to monitor cost and product freshness, to that accurate recipe and production procedures are practiced daily for all meal periods

Main Job Tasks
1. Take charge of the assigned kitchen operations, requisition, production and systems of IPD/Dining kitchen operations and order taking process.
2. Prepare, produce and present IPD food to the recipe standard with the agreed budgeted cost.
3. Organize and coordinate all the resources within the kitchen and other related areas.
4. Prepare, cook and produce food to culinary standard, with particular emphasis on presentation, hygiene, freshness, cost and taste.
5. Plan and cost menus in co-ordination with the Food Services, Chef/Dietitian.
6. Develop and train kitchen staff at site.
7. Ensure proper cleanliness and coding of the kitchen equipment used in the IPD kitchen, stores, chillers, waste management and loading bay areas.
8. Observe safety rules and procedures of the company and maintenance of the Hospital assets.
9. Ensure that equipment and materials are not left in dangerous states and used correctly with specific training.
10. Report and take action in relation to any accident, incident fire, loss or damage.
11. Ensure proper grooming and hygiene of all kitchen and stewarding staff.
12. Ensure proper sorting of stored items and maintain these items including meat, fish, vegetables and dairy products at approved temperature settings.
13. Maintain sufficient quantities of mise-en-place in their section to ensure a smooth service of
IPD and staff/visitors food production.
14. Ensure the quality, freshness and presentation of the food prepared in the kitchen for IPD and staff/visitors.
15. Responsible for inventory, receiving, storage, production and cost management of kitchen operations.
16. Coordinate and ensure inventory control systems and reporting to prevent wastage and loss of produce and items in production.
17. Prepare seasonal calendar purchasing systems to ensure peak of harvest and freshness of items for food preparation and production.
18. Review production and menu cycle in accordance to local taste and upcoming trends and customer market segments.
19. 22. Ensure IPD order taking process, sequence, forms and systems are practiced as per manual.
20. Perform other duties as assigned by the immediate superior or the Management Office staff.

Education and Requirements:

• Diploma in Culinary/Food Services/Hotel Management.
• Professional Experience
• Minimum 3 - 5 years of relevant experience in a F&B/hospitality industry.
• Good interpersonal and communication skills
• Passion and commitment in healthcare