The role of the Executive Chef is managing and to assist the management of assigned Public Hospital organizing and ensuring smooth running operation in ALL culinary expects within the healthcare environment service kitchen. He /She is seen as an inspirational role model by his/her team members and is a top professional in the field with passion for Culinary Art. Maintaining the quality of product, execute special / therapeutic diet accordingly. He /she need to display efficiency, consistently, health and work safety and attention to details on, hygiene, sanitation and food quality in high volume production. This includes all practice, procedures, training and patience satisfaction levels.
Duties and Responsibilities
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