Job Description

Description

To provide healthy food to in-patients based on their dietary needs, nutritious food at the staff cafeteria and food ordered for in-house seminar/functions. - Planning menu, co-ordination and supervision of all menu implementations. - Assist in creating and developing new dishes and recipes by keeping up with the latest market trends. - Handle customer comments and complaints and take swift corrective action after consultation with the Food and Beverage and department head concerned. - Responsible for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils. - Ensuring par stock level in the kitchen is maintained. - Chef De Parties assists the Executive Chef/Sous Chef with his responsibilities for the day to day running of his assigned kitchens. He replaces the Executive Chef in their absence. - Monitor kitchen manpower manning schedule and overall kitchen inventory. - Managing cost control to avoid wastages. - Provide training on food sanitation laws, safety regulations and other to all staff

Requirements

- Minimum Diploma/ Degree or Certificate in culinary arts. - Minimum of 3 year in related working experience in F&B or healthcare industry at the chef level. - Food Handling Course Certificate - Basic HALAL, HACCP, MSQH, Food Safety knowledge. - Ability to work a variety of shifts including weekends and public holidays - Ability to oversee and manage kitchen operations.

Job Requirements