Head Chef, Food Services at Aga Khan University Hospital

Applications are invited from qualified candidates for the above position based in Nairobi Kenya. The position holder will report to the Manager, Food Services Department, Facilities Management Division.

Responsibilities:

• Prepare menus for all meals and special occasions
• Prepare standard recipes and cost cards for every menu
• Ensure all special requests from patients have been served accordingly
• Ensure all the food prepared in the hospital kitchens is as per AKUH, N set standards
• Inspect all foodstuff delivered to the kitchen to ensure it is of good quality
• Ensure that all catering and kitchen staff adhere to personal, kitchen and food hygiene standards
• Ensure the implementation and practice of the HACCP hygiene management system within the kitchen
• Undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
• Monitor expenditure with a view to containing cost through effective food waste management, cleaning supplies and other operating supplies
• Prepare staff duty Rota and dues every month
• Work closely with catering storekeeper to ensure adequate supplies of stock
• Ensure all equipment in the kitchen is in good working order and organize for preventive maintenance and repairs where necessary
• Assist individual team members formulate goals and objectives in line with departmental goals and objectives
• Conduct regular performance reviews with the team offering coaching and training when necessary
• Any other duties that might be assigned from time to time

Requirements:

• Diploma/Degree in Food Production from a reputable institution
• Minimum 4 years’ experience working in a similar position or a 4-star hotel
• Strong organizational skills
• Strong knowledge of food production skills and systems
• Excellent customer service skills
• Good interpersonal skills
• Good communication skills (both oral and written)
• Excellent knowledge of HAACP, ISO 9001:2008 Quality systems and ISO 22000:2005 Food safety systems
• Knowledge of nutritional issues will be an added advantage