Executive, Food Services

JOB DESCRIPTION

1. Direct in-house food service operations, including food preparation, cooking, and clean-up. 2.Assign tasks; train and supervise kitchen personnel, cooks and assistant cooks in the preparation and presentation of food.
2. Monitor inventory, order supplies, and manage vendor relationships to ensure cost-effective purchasing and availability.
3. Evaluate feedback from patients and families to improve food quality and service.
4. To set standard of food production throughout the hospital and provide assistance and advice with regards to the planning and effective utilization of the kitchen’s resource.
5. Participate in the menu design and planning, costing and pricing of the menus while considering profit margins.
6. Investigate food production problem with a view of taking corrective action necessary in conjunction with the Management. 8.Oversee special catering events and may also offer culinary instruction and / or demonstrate culinary technique.
7. Plan and involve in the implementation of training programs for the kitchen staff.
8. Ensure that all staffs adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
9. Established practical guidelines for food serving such as portion specifications, tray presentation, temperature and palatability of food served.
10. Estimate food consumption and requirements and assists in developing cost control system and the services budget.
11. Perform monthly stock count. Make frequent inspections and maintain safety of equipment and sanitary condition of the services.
12. Take corrective action when violations occur.
13. Inspect and check food during meal assembly, banquets, buffets and function set-up concerning meal accurancy, attractive presentation and palatability.
14. To review raw material ordering list and schedule prepared by catering executive.
15. Participate in all quality accreditation activities (e.g. JCI, MSQH, IMS, MSOSH, 5S, etc.) REQUIREMENT Diploma in Culinary Arts / Hotel & Catering / Hospitality Management. At least 8 years of working experience in food service