SOUS CHEF
$ 4,600 - $ 4,600 / Per Mon
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POSITION SUMMARY
The job scope of a Healthcare Sous Chef involves the planning and preparing meals for patients and staff at the hospitals. Assists the Executive Chef in managing kitchen operations and oversees daily meal preparation and staff supervision.
SUMMARY OF ROLES & RESPONSIBILITIES
Reporting directly to the Unit Executive Chef- the responsibilities and essential job functions of the Healthcare Sous Chef is to include but are not limited to the following –
Ensure smooth daily kitchen operations in the absence of the Executive Chef. Take charge of the kitchen to maintain consistency.
Preparation of meals that are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.
Oversee the preparation of meals and ensure they are prepared safely and hygienically. This involves supervising a team of cooks or kitchen staff.
Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.
Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.
Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.
Allergen awareness - Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.
Assisting in maintaining accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.
JOB REQUIREMENT:
6 days work week
The job scope of a Healthcare Sous Chef involves the planning and preparing meals for patients and staff at the hospitals. Assists the Executive Chef in managing kitchen operations and oversees daily meal preparation and staff supervision.
SUMMARY OF ROLES & RESPONSIBILITIES
Reporting directly to the Unit Executive Chef- the responsibilities and essential job functions of the Healthcare Sous Chef is to include but are not limited to the following –
Ensure smooth daily kitchen operations in the absence of the Executive Chef. Take charge of the kitchen to maintain consistency.
Preparation of meals that are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.
Oversee the preparation of meals and ensure they are prepared safely and hygienically. This involves supervising a team of cooks or kitchen staff.
Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.
Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.
Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.
Allergen awareness - Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.
Assisting in maintaining accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.
JOB REQUIREMENT:
6 days work week