Executive Chef at Avenue Healthcare

Job Objective/Purpose

Provide and ensure quality Kitchen/catering services within the Avenue group in line with the company policies and procedures.

Key Responsibilities

• Daily menu planning for the entire Hospital clientele (i.e patients, staff etc.). Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
• Estimate food consumption within the Hospital consumption and ensure timely requisitions of food purchases with the requisite LPOs and goods delivery notes.
• Ensure that each department/section place orders for the next day consumption based on their par stock levels.
• Ensure proper receiving, storage, and rotation of products to comply with the required HACCP standards.
• Minimize waste and maximize thorough usage of food through careful ordering, proper ordering and well-organized storage, use of required hospital recipes.
• Manages the kitchen and ensures compliance with all standards of best practices.
• Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Review daily food consumption and be actively involved in food and Labor cost controlling.
• Review “Sensitive patients Inventory Items” sheet daily and take proper action for variance.
• Ensure proper equipment operation/maintenance.
• Attend daily departmental briefs to ensure all functions are executed accurately.
• Review and plan employees’ working schedule/rota based on operational needs, to ensure that manning levels are correct, and they are not exceeded without permission.
• Review invoices from suppliers for accuracy and ensure that ordering practices remain within budget.
• To hold monthly meetings with Sous-Chef and kitchen team to ensure smooth running of the kitchen department.
• Review “Current Inventory Report” with Sous-Chef and make a plan to use any excessive inventory items, ensure the end of the inventory is accurate and completed.
• Attend Management Meetings as required.
• Review “Financial Statement” of the month and be aware of current financial status of the kitchen operations for all factors.
• Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage exceeds the budget.
• To develop and monitor performance standards for kitchen staff, hold regular performance appraisals with the team, to identifying areas for development and training needs to ensure that requisite training is implemented.
• Analyze “hospital clients kitchen complaints report and develop an action plan to ensure maximum “Client Satisfaction” as well as financial result of the operation.
• Reviewing “Par Stock Level” for each item based on existing operational situation.
• To prepare and submit the required annual budgetary information and updates as required.
• To be fully aware of trends in the industry and make suggestions for improvement of the hospital catering operations.
• Menu re-engineering as and when may be required through review of existing data and trends in relation to existing food pricing.
• Participation in incident reporting, root cause analyses, clinical audit and Quality Improvement Plans as required
• Maintain a positive work attitude and foster team work.
• Ensure patient satisfaction through quality care, confidentiality, communication, feedback, escalation and demonstrated follow-up of patient’s concerns.
• Ensure that Avenue corporate governance policies are adhered to.
  • Prevent, detect and report any fraud or criminal activity
  • Timely review and implementation of audit recommendations
• Ensure adequate knowledge of all Avenue policies, procedures and systems.
• Any other duty as may be assigned from time to time by your immediate supervisor in line with the job description.

Person Specification

• 3+ years higher diploma in food production
• Familiar with HACCP kitchen safety procedures
• 3+  years’ experience as an Executive Chef
• Strong interpersonal and communication skills
• Attention to detail
• Result Oriented
• Customer focus