Job Objective/Purpose
Serve as the Sous Chef and be responsible for preparing executive meals as and when required.
Key Responsibilities
Meal Planning, Preparation and Service
Cooking food using a range of methods (i.e. baking, braising, frying, roasting or steaming) and ensuring that the food is nutritious and well presented
Preparing food to meet special dietary requirements e.g. (low calorie, high calorie, diabetic)
Ensures that each meal leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
Planning executive menus and estimating food requirements
Cleaning and Infection Control
Cleaning food preparation areas and equipment and ensuring that laid out infection control procedures are followed.
Making sure that the kitchen and its environs arehygienic and functional
Ensuring that the preparation of food is hygienic and that a “clean as you go” discipline is adhered to.
Training
Training & supervising other cooks to ensure that all meals are being prepared to the correct recipe and to the correct quantity.
Training staff on the correct use of kitchen equipment
Personal Specifications
Certificate/diploma in food production
Familiar with HACCP kitchen safety procedures
2+ years’ experience as a Chef
Strong interpersonal and communication skills
Attention to detail
Result Oriented
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Application documents (CV and Certificates) must be emailed to vacancies@avenuehealthcare.com with the job position you are applying for as the subject of the email by 10th March 2023
Apply via :
vacancies@avenuehealthcare.com
