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Keywords / Skills : Continental Cook, Cooking

3 - 13 years
Posted: 2018-11-29

Nationality
India
Industry
Hospitals/Healthcare/Diagnostics
Hotels/Restaurant
Function
Health Care
Hotels/restaurants
Role
Chef/ Kitchen Manager
Chief Chef
Posted On
29th Nov 2018
Job Description
KEY RESPONSIBILITIES:

 Applies and follows Contractual obligations, and procedures

 Ensures ISO standards and requirements are strictly followed and Maintained.

 Prepares well-balanced, nutritious meals, which enable them to remain healthy throughout

their participation in the program.

 In collaboration with the Executive Chef and Cooks, prepares three meals per day.

 Meals shall be planned and prepared using a minimum of a 28-day cycle cafeteria menu.

 Ensures meal service is provided for work-based, off-center activities, late arrivals, etc.

 Ensures food options and nutritional guidelines outlined in company policy and the PRH

shall be provided.

 Ensures all meals and food items meet the dietary needs and desires of a diverse

population, including ethnic, vegetarian, and low-fat alternatives.

 Assists in developing and implementing procedures for ordering, purchasing, receiving,

storing, inventorying, and issuing food products that ensure the prevention of fraud and

abuse, protection of food and food preparation equipment and areas from contaminants,

insects, and rodents, and the safe and sanitary handling and storage of food.

 Assists in implementing procedures to obtain clients input into the planning and evaluation

of the content and quality of the meals and service provided in order to ensure clients have

input into meal planning and are satisfied with the center food service.

 When assigned, completes the cafeteria lock-up checklist on a daily basis and is accountable

 for security in this area.

 Ensures Personal Hygiene standards, uniform code and code of behavior is strictly followed

and complied with.

 Follows Health and Safety measures including code of Accident prevention.

 Responsible for cleaning and deep cleaning of all designated production areas.

 Ensures Recipes are followed and prepares dishes as per SOP.

 Ensures Kitchen Hygiene & Cleanliness is maintained at the highest possible standards at all

times.

 Receives and carries out instructions given by executive chef and superiors.

JOB DESCRIPTION

 Establishes and maintains good work relationship with Superiors and Sub-ordinates.

 Ensure that working area is kept presentable and organized at all times.

 Checks all food production equipments for safe and proper operation and uses according to

Equipment Operation Manuals and Guidelines.

 Co-ordinates with co-workers and help where required.

 Pays constant attention to Safe Work Practices and immediately addresses any unsafe act

witnessed.

MINIMUM JOB REQUIREMENTS:

 Certified training in Food Production and/or a minimum of 3 to 5 years experience in a

similar position.

 Previous experience in similar 1000 man-camps

 The incumbent will exercise considerable judgment in planning, coordinating, maintaining

HSE records and training activities within the ISO system.

PHYSICAL REQUIREMENTS

Person must medical fit. Must have the ability to stand and work for long periods in a busy and

challenging environment.

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