Executive, Food Services

JOB DESCRIPTION

1. Direct in-house food service operations, including food preparation, cooking, and clean-up.

2.Assign tasks; train and supervise kitchen personnel, cooks and assistant cooks in the preparation and presentation of food.

3. Monitor inventory, order supplies, and manage vendor relationships to ensure cost-effective purchasing and availability.

4. Evaluate feedback from patients and families to improve food quality and service.

5. To set standard of food production throughout the hospital and provide assistance and advice with regards to the planning and effective utilization of the kitchen's resource.

6. Participate in the menu design and planning, costing and pricing of the menus while considering profit margins.

7. Investigate food production problem with a view of taking corrective action necessary in conjunction with the Management.

8.Oversee special catering events and may also offer culinary instruc...

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