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Key areas of responsibility:
• Meal preparation, nutrition balance, product specification, freshness, taste, presentation and production time schedule of approved guest and staff meals by menu rotation served in the Café and other catering areas respecting all guidelines in serving temperature, sanitation and presentation standards. In a professional culinary environment respecting the highest hygiene standards and procedures.
• To coordinate and create with approval from the Support Service/Unit Manager weekly rotation menus for specials according to culinary trends of the local and international market with respect to the product restriction table set by the hospital. Also to review a-la-carte menu selection rotation every 3 months for breakfast and all day dining menu
• To 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, this will include meetings and reports with Support Service and Unit Manager to better presentation, product and sales average Main Job Tasks:
• Independently take charge of the assigned kitchen operations, requisition, production and systems
• To prepare, produce and present food to the recipe standard with the agreed budgeted cost.
• To organize and coordinate all the resources within the kitchen and other areas
• To prepare, cook and produce food to culinary standard, with particular emphasis on presentation, hygiene, freshness, cost and taste.
• To plan and cost menus in co-ordination with the Unit Manager / SSM
• To assist Unit Manager / Head chef in indenting for provisions.
• To be responsible for allocation of work to all kitchen staff.
• Responsible for implementing company discipline and policies.
• To develop and train junior staff at the site.
• To ensure proper cleanliness of the kitchen equipment and flooring
• To observe all safety rules and procedures.
• To ensure that equipment and materials are not left in dangerous state.
• To report and take action in relation to any accident, incident fire, loss or damage.
• Ensure proper grooming and hygiene of all staff under his control.
• To ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers
• In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management.
• To coordinate and ensure inventory control systems and reporting to prevent wastage and loss of produce and items in production.
• To have seasonal calendar purchasing systems to ensure peak of harvest and freshness of items for food preparation and production
• To review production and menu cycle in accordance to local taste and upcoming trends and customer market segments
• To produce monthly operational reports to the Unit and Support Service Manager
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\r\n \r\n Columbia Asia Hospitals is a Multi National healthcare company, engaged in delivery of modern health care across Asian countries such as Malaysia, Indonesia, Vietnam & India. The organization is headquartered in Kuala Lumpur. Columbia Asia has been successfully functioning in India since last four years with one Referral Hospital and 5 multi specialty Community Hospitals and more in the pipeline, the organization is growing in a rapid pace\r\n
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