Sous Chef at DEDA Hospital

JOB DESCRIPTION

• Monitors and supervises the production and distribution of food served in the hospital.
• Produces the recipes and production orders for the kitchen staff, and oversees the quality of the food.
• Delegates as appropriate to develop subordinates to accept responsibility and meet clearly defined goals and objectives.
• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Collaborates with team members to plan and develop recipes and menus, taking into account, such factors as seasonal availability of ingredients and number of customers.
• Determines how food should be presented, and create decorative food displays, while ensuring compliance with food handling and sanitation standards.
• Establishes and enforces a comprehensive set of food safety regulations, both in the kitchen and in the food service areas.
• Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishment.
• Ensuring the kitchen meets all regulations including sanitary and food safety guideline

REQUIRED SKILLS:

• Good knowledge of all food sections
• Ability to produce good quality food
• Good oral communication
• Team management skills
• High level of attention to details
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptablity to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work 
• Positive and approachable manner
• Team player qualities