Head Chef

Saint Louis Hospital - لبنان

Overview of Responsibilities:

1. Oversee and manage the daily service of the kitchen.
2. Schedule shifts and delegate appropriate duties or tasks for staff..
3. Oversee and monitor the work of kitchen and cafeteria staff.
4. Ensure compliance with all health and safety regulations.
5. Develop and update menu recipes.
6. Establish standardized recipes, portion sizes, and cooking methods.
7. Understand the nutritional requirements and restrictions associated with various medical conditions.
8. Monitor and enforce portion control to ensure that meals meet nutritional and dietary restrictions.
9. Ensure a safe and well-documented receiving and storage of food.
10. Forecast food needs, maintain appropriate stock levels, and minimize food waste.
11. Monitor and record temperatures regularly based on requirements.
12. Prepare and provide meals for staff regularly, alongside catering for buffets and events that might occur in the hospital.
13. Maintain accurate records and documentation related to kitchen and food preparation processes.
14. Submit cost proposals for menu items

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تاريخ النشر: اليوم

الناشر:

تاريخ النشر: اليوم

الناشر: