Job Description

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

• Meal implementation on/at the hospital level. Setting up recipes cards/ standard recipes.
• Develop /refine and improve the operation or new dishes, incorporate work procedures and involving in decision making on work flow or SOP.
• Constantly checking and ensuring on food quality, diet texture, food portions sizes are well established.
• Establish and constantly conducting and educating teams on food consistency and important of diet texture and other special requirement by the hospital.
• Communicate and walk through with speech therapist, dietitian or nutritionists, ensuring special diets request are well translated and executed. Convey clear messages to fellow\'s team\'s members on any shortfall with follow up and action plan and respond as appropriate.
• Ensuring foods, health and work safety are observed at ALL time.
• To carry out regularly checks on proper food segregation, foods sampling for laboratory test are well in placed and documented.
• Constantly checks on tastes, temperature and visual appeal. Ensuring foods are properly kept & correctly segregated and stored.
• Carry out walk through to wards.
• Regularly checks on kitchen equipment are ALL in good working condition and well maintained. Preventive measures are carry out as schedule.
• Audit and ensuring procurements of raw ingredients are properly documented/ submitted on timely basic and as per required.
• Audit on and ensuring raw ingredients are not over stocking and are on par level at all time.
• To carry out audit checks for wastage, spoilage, expiring/dented food cans and budgeting on procurements.
• To conduct regular kitchen meeting/ updates and daily briefing with fellow foods service team\'s members and ensuring SOPs are obeyed and practice at all time.
• Carry out receiving and regular cleaning audits and are well documented.
• Checks /handle purchase requisition processes are well in place and submitted on time.
• Carry out audit checks on foods temperature recording.
• Ensuring and monitor overtime and checks and making sure that staffs are schedule according to operational needs.
• Monitor and review staff\'s performance and ensure their duties are carried out in accordance with the company policy, job description and comply with the grooming and uniform standards of the company.
• Identify succession planning on objective and goals which are not met.
• Monitor and track operational KPIs and other measurable indicators on a regular basis.
• Participate in healthy week or any healthcare related activity and cooking demo.
• Able to supervises operational functions eg: eMOS
• Monitor and collate operations report on regular basic and highlight any discrepancies or irregularities.
• Perform any other duties assigned by management.

Job Specification/Requirements

• Qualification: At least GCE \xe2\x80\x9cN\xe2\x80\x9d or \xe2\x80\x9cO\xe2\x80\x9d level. Preferably in certification / Diploma in food & Beverage or equivalent.
• Minimum 10 years of experience in the same capacity and duties.5years managing large scale kitchen operation.
• Broad knowledge and understanding on Asian and international cuisines.
• Good leadership qualities, coaching and mentoring skillsGood computer skills in creating and working with spreadsheets. Word, Excel.
• Good communication and interactive skill, able to motivate team
• A good command of spoken and written English.
• Background in hotel or club with ESC experience at least 5 years
• Background in hospital environment as ESC or EC is an advantage

If the role sounds interesting to you, please contact \'careers_alexandra@nuhs.edu.sg\' to understand more on the role. Please indicate the position that you are interested in the subject heading.

National University Health System