Chef at St. Clare's Kaplong Mission Hospital

Job Description 

• 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 procurement officer and accountant 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. 
• Working closely with the Cateress to ensure that proper stock of utilities is in their custody and ensure that timely requisition of stock is done through the Matron.
• Provides meals and snacks daily by preparing food for serving on a timely manner.
• 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 Matron.
• To collect plates, cups, spoons, thermos after 30 minutes of food service.

Qualifications

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