Chef/ Kitchen Manager at Alan & Grant

Industry: Health Care

Job Summary

• The post holder will be responsible for the hospital’s kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet patient' requests.

Roles & Responsibilities

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Plan, direct, and supervise the food preparation and cooking activities in kitchen.
• Check the quality of raw and cooked food to ensure that standards are met.
• Check the quantity and quality of received products.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Coordinate planning, budgeting, and purchasing for all the food operations within hospital.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Requirements

• Qualified Chef with professional catering qualification.
• 3 years’ experience in a busy kitchen (preferably in a healthcare setting)
• Experience of leading a food preparation team.