HEAD CHEF

To supervise, direct, train cooks and assistant cooks and ensure that food production is at highest standard; ensure hygiene, sanitation and cleanliness to achieve the standard required.

Reviews the menu,prepares and train cooks the main course (regular diets) or therapeutic diets as assigned.

Ensure that all menus are constantly updated , paying attention to seasonal availabilities

Checks the supply requisitions and product expiration dates.

Maintains all work, storage, and serving areas in an appropriate manner and observes proper standards of sanitation, cleanliness, and infection control.

Carries out Dietician orders with regards to doctor s diet orders.

Implements appropriate policies and procedures to achieve the hospital s goals and objectives in pursuit of Standards of Care, Quality/Performance Improvement.

Performs any other tasks within his competence as directed by the Catering Director

Fully aware and actively implement the departmental policies and procedures, local and international standards or requirements related to the department.

Actively involves in data collection for the department

Participate in hospital Safety Management & Risk Management Programs.

Actively reports incidents in the system and whenever needed, participates in incident review, and root cause analysis. .