Requirements for appointment.
For appointment to this grade, an officer must have:
Diploma in Food & Beverage Production;
Proficiency in computer applications;
Two (2) years hands-on experience with planning menus and ordering ingredients;
Knowledge of a wide range of recipes;
Familiarity with kitchen sanitation and safety regulations;
Ability to manage a team in a fast-paced work environment; and
At least three (3) years working experience in hospital setting.
Job Summary
The Assistant Chef will be responsible to ensure hospital functions and events have their catering needs adequately addressed. Should work with nutritionists and doctors preparing standard menus for all patients and delivering meals on time according to hospital deadlines.
Duties and Responsibilities
Work with the Kitchen Manager in creating standard weekly menu for patients based on instructions from nutritionist;
Supervise kitchen staff to make sure that the kitchen was always clean;
Supervise food preparation and cooking;
Check food plating and temperature;
Establish portion sizes;
Schedule kitchen staff shifts;
Order food supplies and kitchen equipment, as needed;
Train kitchen staff on prep work and food plating techniques;
Store food products in compliance with safety practices (e.g. in refrigerators);
Keep weekly and monthly cost reports; and
Maintain sanitation and safety standards in the kitchen area
