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The Chef is responsible to the Manager on duty and is required to carry out the following tasks
1 Undertake menu planning in consultation with users and Project Manager which demonstrate recommended current nutritional guidelines for older people
2 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, Pastries etc in accordance with specified menus
3 Determine quantities to be cooked and size of portions to be served, taking into account resident choice
4 Maintain records of stock and orders items as required Ensure that adequate stocks of food are maintained (fresh, frozen and dried)
5 Check quantity and quality of stock received and notify suppliers of deficiencies
6 Ensure HACCPs processes are followed and recorded as required
7 To understand responsibilities in relation to fire procedures, health and safety, infection control, food hygiene and emergency aid
8 Ensure that the food expenditure is kept within budget in consultation with the Administrator and Home Manager
9 Co-operate fully with the statutory inspections and implement recommendation as appropriate
10 Act as Supervisor to the Kitchen Staff Team
SKILLS & SPECIFICATION
Basic Food Hygiene Certificate by a recognized institution
Previous experience working in a kitchen providing meals for large numbers
Menu Planning Nutrition and older people Special dietsdiabetes, celiac, low fat etc
Food Hygiene Regulations (appropriate Knowledge about HACCP practices)
Ability to manage food budget
Ability to supervise the kitchen team
The ability to form positive relationships with colleagues
The ability to build a supportive team where individual skills are recognised and valued
HEALTH AND SAFETY
To be responsible for your own health and safety and that of anybody else who may be affected by his acts of omissions
Eligibility:Basic - Bachelor of Hotel Management(Hotel Management)
Function:Hotels / Restaurants
Deadline:01st Feb 2020
In 1975, the Saudi Arabian Trading and Construction Company (SATCO) started its operations by representing foreign companies in Saudi Arabia, covering sectors in construction, landscaping, catering, airports support services and systems control. A few short years after its inception, SATCO witnessed the construction boom of Saudi Arabia and took full advantage by forming joint ventures with the foreign companies it had been representing. The growth in Saudi Arabia ended in 1985 and many of the companies
in the region, including SATCOs foreign partners, exited. SATCO reorganized by acquiring the JVs assets and transferring their employees into divisions of SATCO. By effectively absorbing the foreign expertise and knowledge from its JVs, SATCO became an operating company.
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