Executive Chef (Food Services Department)

Singapore General Hospital Pte Ltd.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

Singapore General Hospital Pte Ltd. is seeking a hands-on culinary supervisor to support the Food Services department in daily operations, meal preparation, portion control, and adherence to nutrition, religious guidelines, and hygiene standards.

You will guide chefs, monitor budgets, ensure recipes and menus are followed, comply with safety and regulatory requirements, plan training for staff, align facilities with new technology, and help develop business continuity plans.

Qualifications

• Diploma in Culinary & Catering Management / Food & Beverage Business is required.
• Able to perform 2 rotating shifts (6.30am to 2.30pm, 10.30am to 6.30pm), including weekends and public holidays.

Responsibilities

• Guiding chefs in the management of their respective sections in daily operations.
• Coordinating and monitoring budget provisions to ensure proper expenditures.
• Ensuring that meals are prepared according to recipe, portion control, conforming to hygiene and religious guidelines; and served according to menu of the day.
• Ensuring compliance with Workplace Safety and Health Act, MEWR requirements, ISO, Private Hospitals & Medical Clinics Act 1980 and MUIS regulations.
• Identifying appropriate training plans for Chefs and cooks and ensuring that they are trained, orientated and updated.
• Ensuring that new hospital facilities are align with up-to-date technology and meet functional needs of department to support food service operations.
• Assisting HOD in establishing the department’s Business Continuity plans (Civil Emergency and Disease Outbreak) to support the hospital’s contingency.

Skills

Leadership

Budget management

Food safety

Education

Diploma in Culinary & Catering Management / Food & Beverage Business

Job description

The Job

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

Your job roles will include but not be limited to the following:

• Guiding chefs in the management of their respective sections in daily operations

• Coordinating and monitoring budget provisions to ensure proper expenditures

• Ensuring that meals are prepared according to recipe, portion control, conforming to hygiene and religious guidelines; and served according to menu of the day

• Ensuring compliance with Workplace Safety and Health Act, MEWR (Min Environ & Water Resources) requirements, ISO, Private Hospitals & Medical Clinics Act 1980 and MUIS regulations

• Identifying appropriate training plans for Chefs and cooks and ensuring that are trained, orientated and updated

• Ensuring that new hospital facilities are align with up-to-date technology and meet functional needs of department to support food service operations

• Assisting 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 (6.30am to 2.30pm,10.30am to 6.30pm), including weekends and public holidays