Details

Salary and Benefits

MVR 0+
• Salary based on qualifications and experience
• 30 Days Paid Annual Leave
• Medical Insurance
• Meal while on duty

Job Description

General Requirements

• Bachelor/Master’s degree from a culinary college with HACCP certification or any related Food Safety and Hygiene practices
• Minimum 8 years’ experience in related field and 4 years of Managerial/Supervisory position
• Strong leadership and Team Management
• International work experience is an added advantage

 

Job Specification

• Menu should be reviewed and refreshed to ensure it remains up to date, appealing, and aligned with guests’ expectations considering their dietary restrictions
• Staff menu should be updated on a regular basis while ensuring cost optimization
• Observes all infection control policies for proper food handling, storage, hand washing, glove wearing, uniform and grooming. Works as team player to meet goals and department demands
• Maintain a high level of service and hygiene standards in accordance with food safety legislation, best practice and hospital policies
• Works closely with dietitian in ensuring that meals meet the required needs for patients with specific dietary requirements
• Plan, supervise and control various operations, working closely and supporting the food and beverage staff
• Monitors inventory of supplies and stock levels by liaising with relevant companies for the purchasing of perishable and nonperishable items within the department’s budget
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Responsible for quantity and quality control in food production and overall sanitation of assigned areas
• Manage all documents and records relevant to the kitchen
• Implements departmental training program to ensure that all kitchen staff possess the necessary skills to perform their duties effectively and efficiently which includes clear direction, accountability, team motivation and maintain high operational standards at all times
• Overall responsible for day-day kitchen operations

Requirements and Qualifications

Minimum Experience

Not Specified

Minimum Qualification

Bachelor’s Degree

Other Information

Industries

• Hospitals and other health activities

Occupations

• Executive chef

Employment Type

• Full-Time