This position is responsible for the overall Quality control of Food preparation and production for Patients including VIP in all CCAD kitchens. This position will work closely with the Food Service Operations Manager and the Executive Chef to assure a smooth operation in all aspects of the kitchens.
This position is responsible for maintaining outstanding customer service, processing sales quickly, accurately and efficiently and other cash register operations.
PRIMARY DUTIES AND RESPONSIBILITIES
Approves the development of menus, recipes, and ensures consistent quality of the food production.
Ensures the use of proper equipment, Food presentation, production technique, and quality of food presentation.
Ensures proper safety and sanitation in kitchen
Oversees special catering events, offer culinary instruction and/or demonstrate culinary techniques
Co-ordinates and follow-ups, in detail on the food production minimum quality standards to all kitchen employees.
Checks all set-ups for different sections of the kitchen.
Responsible for the correct timing during service and to ensure that food served is always of the highest standards
Checks consistently the quality of food prepared with regard to taste, presentation and temperature
Ensures a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
Monitors and fully implements the portion control established with the recipe cards and the butcher test.
Be constantly alert on freshness, presentations and temperature of food served
Supervises food tasting sessions and assists in the new menu evelopment and implementation
Implements log book with a standard report form to be sent to the Director of Food Services office daily
Responsible to follow all FSMS related to all policies & procedures and to never compromise any of the same in order to complete the job in a lesser time-frame
Attends Hygiene Related Meetings as requested and participates actively as the representative of the culinary Department
Must at all times live up to the philosophy of CCAD “Patient First”.
Must work with his/her fellow colleagues by the core values & guiding principles of CCAD.
Must display sincere caring behavior towards any patient / guest in order to exceed their expectations to the best of his/her knowledge.
EXPERIENCE REQUIREMENTS
Minimum of five (5) years’ experience as an Executive Chef within a hospital kitchen department or similar environment with cooking demonstration experience in a 4 or 5 Star Hotel / Restaurant Culinary Department is preferred
Advance Hygiene certification is preferred
UAE and/or regional experience are preferred, and preference will be given to candidates that have worked in a health care setting.
Strong oral and written communication skills
Strong Customer Service Orientation
EDUCATION REQUIREMENTS
A bachelor's degree or related culinary degree with 15 or more years of industry and culinary management experience.
Previous experience as Executive Chef in a Five Stars Hotel.
Apply Online
This position is responsible for maintaining outstanding customer service, processing sales quickly, accurately and efficiently and other cash register operations.
PRIMARY DUTIES AND RESPONSIBILITIES
Approves the development of menus, recipes, and ensures consistent quality of the food production.
Ensures the use of proper equipment, Food presentation, production technique, and quality of food presentation.
Ensures proper safety and sanitation in kitchen
Oversees special catering events, offer culinary instruction and/or demonstrate culinary techniques
Co-ordinates and follow-ups, in detail on the food production minimum quality standards to all kitchen employees.
Checks all set-ups for different sections of the kitchen.
Responsible for the correct timing during service and to ensure that food served is always of the highest standards
Checks consistently the quality of food prepared with regard to taste, presentation and temperature
Ensures a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
Monitors and fully implements the portion control established with the recipe cards and the butcher test.
Be constantly alert on freshness, presentations and temperature of food served
Supervises food tasting sessions and assists in the new menu evelopment and implementation
Implements log book with a standard report form to be sent to the Director of Food Services office daily
Responsible to follow all FSMS related to all policies & procedures and to never compromise any of the same in order to complete the job in a lesser time-frame
Attends Hygiene Related Meetings as requested and participates actively as the representative of the culinary Department
Must at all times live up to the philosophy of CCAD “Patient First”.
Must work with his/her fellow colleagues by the core values & guiding principles of CCAD.
Must display sincere caring behavior towards any patient / guest in order to exceed their expectations to the best of his/her knowledge.
EXPERIENCE REQUIREMENTS
Minimum of five (5) years’ experience as an Executive Chef within a hospital kitchen department or similar environment with cooking demonstration experience in a 4 or 5 Star Hotel / Restaurant Culinary Department is preferred
Advance Hygiene certification is preferred
UAE and/or regional experience are preferred, and preference will be given to candidates that have worked in a health care setting.
Strong oral and written communication skills
Strong Customer Service Orientation
EDUCATION REQUIREMENTS
A bachelor's degree or related culinary degree with 15 or more years of industry and culinary management experience.
Previous experience as Executive Chef in a Five Stars Hotel.
Apply Online
