Chef

Columbia Asia Group; Seremban; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading healthcare provider in Negeri Sembilan is seeking a culinary manager to oversee food preparation and service for patients. The role involves ensuring adherence to dietary specifications, maintaining hygiene standards, and training staff. Candidates should have a Bachelor's in Culinary or Hotel Management and 3-4 years of relevant experience. Fluency in English and Bahasa Malaysia is required.

Qualifications

• 3-4 years of management experience in the hospitality industry.
• Good command in both English and Bahasa Malaysia.

Responsibilities

• Organize store items and maintain segregation of food products.
• Cook meals for patients according to dietary specifications.
• Prepare RT feeds and liquid feeds for service.
• Maintain strict hygiene standards during meal preparation.
• Coordinate with Dietitian for menu planning and adjustments.

Skills

Knowledge in food handling

Meal preparation

Dietary balance coordination

Quality control

Inventory control

Education

Bachelor/Diploma/Certificate in Culinary/Hotel Management

Job description

Overview

• Knowledge in food handling and supply, deciding and planning in accordance with productivity standard, costing and patients and customers needs. Coordinate and participate in the activities of and personnel engaged in the preparation of all types of food.
• Meal preparation, dietary balance, product specification, freshness, taste, presentation and production time schedule of IPD / Café meals respecting all guidelines in serving temperature, sanitation and delivery standards. In a culinary environment respecting the highest hygiene standards and procedures
• Coordinate and create with Dietitian and Food Services Manager weekly rotation menus for inpatients according to dietary balance and product restriction table
• Coordinate and ensure service delivery desk and team is trained and understand required control systems. To ensure accuracy in room meal procedures are practiced daily for all serving periods, this will include meetings and reports with Dietitian and Food Services Manager

Duties and Responsibilities

1. Ensure proper organization standards of store items, to ensure that stores containing meat, fish, vegetables and dairy products are segregated and kept under the correct temperatures in both chillier and freezer areas as per storage guidelines
2. Cook and dispense meals for patients according to the strict dietary specifications
3. Dispense sufficient amount of meals according to the dietary requirement
4. Prepare of RT feeds and liquid feeds in time for service according to the schedule strictly following the recipes prescribed by the Dietitian
5. Responsible for maintaining/auditing and practicing the strictest standards of hygiene at all times, especially when cooking and dispensing patient meals
6. Maintain sufficient quantities putting in place in their section to ensure a smooth service of IPD/Café food production
7. Ensure the quality, freshness and presentation of the food prepared in the kitchen for IPD/Café
8. Ensure morning cook's have dispensed two meals services and preparation for the evening meal service. Also be responsible for all handover processes to ensure smooth production of Café/IPD meals of the afternoon shift ensuring that all necessary information is passed on
9. Responsible for all product orders and quality of items. Received, stored, produced and inventory
10. Coordinate and ensure inventory control systems and reporting as to prevent wastage and loss of produce and items in production
11. Have seasonal calendar and purchasing systems to ensure peak of harvest and freshness of items for food preparation and production
12. Review production and menu cycle in accordance to local taste and upcoming trends and customer market segments
13. Produce monthly operational reports to Food Service Manager and Support Services Manager-MO
14. Perform other duties as assigned Or directed.

Education and Requirements

• Bachelor /Diploma/ Certificate in Culinary/ Hotel Management
• Preferably with 3 - 4 years of management experience in a hospitality industry
• Have good command in both English and Bahasa Malaysia (written and spoken)