Key Responsibilities:
Supervision and Management:
- Oversee all kitchen operations, including supervising chefs, cooks, porters, dishwashers, utility workers, food distributors, and catering coordinators.
- Ensure that all kitchen staff adhere to health and safety regulations and maintain a clean and organized work environment.
Financial Management:
- Develop and manage kitchen budgets, including forecasting, reconciling accounts, and tracking expenses.
- Monitor inventory levels and manage supply orders to ensure adequate stock while minimizing waste.
Operational Efficiency:
- Implement and maintain streamlined kitchen processes to enhance efficiency and service quality.
- Collaborate closely with the CTC Procurement Officer and Accountant/Finance Officer to align kitchen operations with organizational goals.
Equipment Management:
- Train staff in the proper use and handling of kitchen equipment.
- Ensure that equipment is used appropriately by staff and maintained in excellent condition.
Reporting:
- Create and deliver detailed reports on kitchen operations, financial performance, and inventory management to administrative leads and the operations manager.
- Analyse kitchen/catering operational data to identify trends, make recommendations, and support data driven decision-making.
Quality Assurance:
- Ensure that food preparation and presentation meet the highest standards of quality and hygiene.
- Conduct regular inspections and audits to maintain compliance with food safety regulations.
Team Leadership:
- Provide training and support to kitchen staff to foster a positive and productive work environment.
- Address and resolve any staffing issues or performance concerns in a timely and effective manner.
Christian Values:
- Lead and manage the kitchen team in alignment with the Christian values of the hospital.
- Demonstrate a commitment to serving others with integrity, compassion, and respect.
Qualifications:
- Relevant qualifications in culinary arts, hospitality management, or a related field. Diploma in Culinary Arts, Hospitality Management is preferred/will be an added asset.
- Proven experience in a similar kitchen or catering management role, preferably in a hospital or large-scale food service environment.
- Strong understanding of kitchen operations, food safety standards, and inventory management.
- Financial knowledge and experience in budgeting, forecasting, and reconciliation.
- Excellent leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
- Commitment to Christian values and a strong alignment with the mission and vision of the hospital.
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