Description
Head Chef (Hospital Background)
- Degree in Culinary science or related certificate,
- Credentials in health and safety training
- Proven experience as Head Chef
- Up-to-date with culinary trends and optimized kitchen processes
- Serve as the culinary expert for the hospital, providing guidance on food preparation, presentation, and nutrition to staff, patients, and visitors
- Plan, organize, direct, and control the operations of the hospital kitchen, including menu planning, food purchasing, inventory management, and sanitation
- Supervise and train kitchen staff in proper cooking techniques, food safety procedures, and knife skills
- Create new recipes and menus that are both nutritious and appealing to hospital patients, staff, and visitors
- Work with hospital dietitians to ensure that all meals meet the nutritional needs of patients
- Monitor food costs and take steps to reduce waste and optimize budget
- Inspect kitchens and food service areas to ensure that they meet all local, state, and federal health and safety regulations
Ability to commute/relocate:
- Al-Ayn: Reliably commute or planning to relocate before starting work (required)