Executive Chef (Food Services Department)

Singapore General Hospital; Outram; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading healthcare institution in Canada is seeking an Executive Chef for its Food Services Department. The role involves managing daily food production and operations, ensuring compliance with health regulations, and overseeing chef training. The ideal candidate should have a Diploma in Culinary Management and be able to work in rotating shifts including weekends. This is a vital role in supporting the hospital's food service operations.

Qualifications

• Able to perform 2 rotating shifts including weekends and public holidays.

Responsibilities

• Guide chefs in the management of their respective sections in daily operations.
• Coordinate and monitor budget provisions to ensure proper expenditures.
• Ensure meals are prepared according to recipe, portion control, and hygiene guidelines.
• Ensure compliance with Workplace Safety and Health Act and related regulations.
• Identify appropriate training plans for chefs and cooks.
• Ensure new hospital facilities meet the functional needs of food service operations.
• Assist in establishing the department's business continuity plans.

Education

Diploma in Culinary & Catering Management / Food & Beverage Business

Job description

Executive Chef (Food Services Department)

You will support the Food Services department in the production and daily operations, including the preparation and production of meals according to menus, costs, nutrition and religious guidelines. You will also ensure conformance to general principles of food hygiene and physician’s dietary prescriptions.

Responsibilities

• Guide chefs in the management of their respective sections in daily operations.
• Coordinate and monitor budget provisions to ensure proper expenditures.
• Ensure meals are prepared according to recipe, portion control, and conforming to hygiene and religious guidelines; and served according to the menu of the day.
• Ensure compliance with Workplace Safety and Health Act, MEWR (Min Environ & Water Resources) requirements, ISO, Private Hospitals & Medical Clinics Act 1980, and MUIS regulations.
• Identify appropriate training plans for chefs and cooks, ensuring they are trained, oriented and updated.
• Ensure new hospital facilities align with up-to-date technology and meet the functional needs of the department to support food service operations.
• Assist the HOD in establishing the department’s business continuity plans (Civil Emergency and Disease Outbreak) to support the hospital’s contingency.

Job Requirements

• Diploma in Culinary & Catering Management / Food & Beverage Business.
• Able to perform 2 rotating shifts (6:30 am to 2:30 pm, 10:30 am to 6:30 pm), including weekends and public holidays.