Head Chef


General Job Description:
  • In charge of kitchen & kitchen team supervison . Make kitchen staff follows the work assigned
Key duties and responsibilities:
  • Must report directly to F&B Manager.
  • Must respond for every request made by F&B Manager
  • Responsible for Food quality and quantity provided in the hospital.
  • Responsible to reduce daily Food waste.
  • Responsible to provide and setup Food events in/out the
  • Responsible for all kitchen equipments, daily cleaning and well maintained.
  • Must report quickly to FB Manage/Supervisor or directly to Facility for every defect equipments.
  • Responsible for Food safety & DOH regulation’s implementation.
  • Responsible for food sampling and record.
  • Ensure that HACCP standard is followed in kitchen and make sure that all staff are trained about it and follow it.
  • Must take part with F&B Manager to organize regular refreshing training for Kitchen staff.
  • Responsible for the Kitchen Hygiene.
  • Monthly food inventory.
  • Responsible for food Purchasing Request (PR) approval and to send it daily and on time to purchasing Department.
  • Report to F&B manager & Hospitality Manager any incident may happened in Kitchen and on time.
  • Supervise his/her team  and make sure that recipes are followed.
  • In case a kitchen staff is absent, manage staff replacement, even replacing the missing staff himself if needed.
  • Create new menu for canteen staff – service a la carte – coffee shop.
  • Ensure to have a “Daily menu” backup (in case of food delivery problem)
  • Prepare and cook new recipe for testing
  • Prepare “Technical Recipe File”.
  • Make sure that the service “A La Carte” is available, understood and followed by the cook.
  • Qualification: Food Beverage Certificate
  • Experience: 5 years in F&B department
  • Skills and knowledge: Food & Beverage knowledge
  • Foreign language(s): English
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