Head Chef At Avenue Healthcare

People Management:Supervise the kitchen staff in delivering individual and team targets by ensuring the delivery of professional and high standard of catering services.
Prepare monthly work schedules (ROTA) and ensure efficient use of overtimes and locums.
Provide leadership, ensuring staff performance, staff development, staff engagement, and ensure monthly staff meetings with documented evidence.

Ensure the unit is financially viable and demonstrate growth through;
Managing catering costs within budget through appropriate staffing, managing incidences, proper consumable management, and stock management.
Offering quality services to hospital clientele (patients, visitor and staff), and ensuring good relationship with clients, including following up on their feedback and grievances.
Ensuring proper inventory and maintenance of all kitchen equipment and materials.

Catering Services
Daily menu planning for the Hospital clientele. Establish portion sizes, design and test new menus.
Preparing food to meet special dietary requirements e.g. (low calorie, high calorie, diabetic), correct quality, quantity, presentation and correct temperature.
Ensure timely ordering, receiving and storage, of products that comply with financial and quality standards.
Ensure laid out infection control procedures are followed, and that the kitchen and its environs are hygienic and functional.

Ensure adequate knowledge of, and compliance to all Avenue Healthcare policies, procedures, and systems, especially policies pertaining to the provision of medical services.
Ensure that Avenue Healthcare corporate governance policies are adhered to, including preventing, detecting, and reporting any fraud or criminal activities, and Implementing audit recommendations.