Chef/ Pastry Chef at Metropolitan Hospital

DESCRIPTION

Prompt production of food and Beverages

RESPONSIBILITIES

• Preparing and provision of timely meals within set time schedules as per the laid-out policies, processes and   procedures
• Sets buffets and banquet for service 
• Portion control while serving and dispatching food to units.
• Maintain safety and hygiene standards in food preparation and service 
• Optimal use of resources to avoid wastage 
• Welcoming of the clients, making them comfortable and assisting them in understanding the menu available.
• Guide clients in making orders for food and/or beverages 
• Serve food and beverages as per order.
• Preparing itemized checks and total meal costs prior to ensure that clients are accurately billed. 
• Maintain clean, safe and hygienic environment that is habitable for clients by following the laid out standard operating procedures.
• Mis en place –preparation prior to next service by ensuring that tables are set up for meals as per the required guidelines.
• Monitor the stocks in the service areas and accurately account for and replenish as needed.         
• Taking inventory of all utensils and equipments for monthly reports and account for all items are accurately accounted for.
•  Any other duty as assigned by the supervisor in line with the job description

QUALIFICATIONS

Diploma/Certificate in Food Production/Food & Beverage Management