Chef at Neema Hospital

Responsibilities

• Plans meal and snack menus in accordance with patients’ medical conditions which meet the nutritional needs of the patients and provide food variety and appeal as well as reflecting the ethnic diversity of patients at the hospital.
• Consults with the nutritionist regarding menu plans.
• ·Order for all food and kitchen household supplies within budget guidelines and economically; monitor food expenditures; and ensure what is supplied are of the right quantity and quality.
• The chefs will receive goods together with the customer care, procurement officer and account for verification of order received.
• Maintains food and kitchen household supplies by receiving and storing deliveries in hygienic and organized conditions and monitoring stock; rotates food stock to ensure quality; keeps accurate stock control for record-keeping purposes. It will be the responsibility of the chef to ensure that proper stock of utilities is in their custody and ensure that timely requisition of stock is done through the administrator.
• Provides meals and snacks daily by preparing food for immediate or future serving.
• Maintains hygiene standards as defined under the Food Premises Act; keeps kitchen, cupboard, kitchen equipment and food storage areas clean and organized by cleaning pots, counters, equipment and dishes; maintaining equipment.
• Recommends budget priorities for kitchen equipment purchases through the administrator.
• It is the responsibility of the chef to ensure efficient collect plates, cups, spoons, thermos after 30 minutes of food service.

Qualifications                                                                   

• A diploma course in Food and beverages technology, Bakery, and Culinary.
• Must have strong analytical and communication skills, excellent leadership qualities.
• Ability to work with minimum supervision.
• Compassionate.
• Honesty and integrity
• Good interpersonal skills
• Computer literate.