Job Description

Our client is looking for a Unit Executive Chef.

Responsibilities:

• Menu Planning: Develop and design menus that adhere to the specific dietary requirements and restrictions of patients and residents. This may include accommodating special texture diets like: Chopped, Blended, Minced and Puree.
• Nutrition and Health Considerations: Ensure that the meals are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.
• Food Preparation: Oversee the preparation of meals and ensure they are prepared safely and hygienically. This may involve supervising a team of cooks or kitchen staff.
• Dietary Compliance: Strictly adhere to dietary guidelines and medical recommendations prescribed by physicians, dietitians, and healthcare professionals for individual patients or residents.
• Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.
• Specialized Diet Planning: Collaborate with dietitians and healthcare providers to create specialized meal plans for patients with specific dietary needs or medical conditions.
• Quality Control: Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.
• Inventory Management: Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.
• Budgeting: Work within budget constraints to control costs while maintaining the quality and nutritional value of meals. To be able to compute and understand food cost calculations.
• Staff Training: Train and educate kitchen staff on proper food preparation techniques, safety protocols, and sanitation practices.
• Allergen Awareness: Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.
• Dietary Education: Provide dietary education and guidance to internal kitchen team.
• Customer Service: Ensure that the dietary needs and preferences of residents are met, addressing any complaints or concerns promptly and professionally.
• Adapting to Changing Needs: Be flexible in adjusting menus and meal plans based on changing dietary requirements and feedback from healthcare professionals.
• Record Keeping: Maintain accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.

Interested candidates who wish to apply for the advertised position, please click on \xe2\x80\x9cApply Now\xe2\x80\x9d.

We regret that only shortlisted candidates will be notified.

EA Reg No: R22104729 (Kevin Lim Jun Jie)
EA License No: 01C4394 (PERSOLKELLY SINGAPORE Pte Ltd)

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