Demi Chef De Partie(6062) - Alexandra Hospital

Primary Responsibilities and Duties (80%)

• Check, verify and prepare mis-en place for menu of the day and check for the number of meals to prepare with instructions given by section chefs.
• Supervise and teach fellows cooks know how to read and understands on the diet requirements given by the control room executive, speech therapist and/or dietitian while ensuring special diets request are well translated and executed.
• Supervise and take active part in the cleaning of the kitchen chillier, freezer, dry stored and shelving to ensure that it is clean and orderly and are always safe for operation.
• Constantly look out for damage and soiled utensils are not put into used practically for creaked or chipped casserole bowls and suggest on preventive measure practices.
• Comply and participate in daily belting and dishing operationally to ensure all foods established portion sizes, texture accordingly.
• Follow FIFO, date dots and colour codes for ingredients and record food/ cooking and holding temperature.
• Comply to the foods, health, and work safety and SOP always.
• Verify the daily collection report and exercise patient's diet chits diligently, and ensure that daily belting attendance records forms are properly recorded and filled in.
• Prepare and identify the recipe and ingredients to be used, while ensuring that the raw ingredients are not over stocking and are always on par level.
• Records and filed in all foods, cooking, and holding temperature.
• Participate in menu planning and setting up standard recipes, which includes conducting regular food R&
  D and tasting.
• Check and handle purchase requisition that are processed are well in place and submitted on time.
• Pick up all received goods on timely manner.
• Ensure proper raw, wet, and dry food ordering, segregation and storage, foods sampling, for laboratory test are well in placed. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.
• Maintain all kitchen equipment in good working conditions, perform daily cleaning of kitchen equipment in timely and orderly manner.
• To carry out regular cleaning audits.
• Monitor and track operational KPIs and other measurable indicators on a regular basis.
• Work closely with Sous Chef to always maintain kitchen order and discipline.
• Perform any other duties assigned by managers and head chef.

Secondary Responsibilities and Duties (20%)

• Participate in healthy week or any healthcare related activity and cooking demo when needed.
• Assist in supervising some operational IT system such as Electronic Meal Ordering System (eMOS).
• Highlight any discrepancies or irregularities to reporting officer.
• Perform any other duties assigned by managers and Chefs.

Requirements

• Minimum Primary/ Secondary education with at least 3 years of experience in the same capacity and duties.
• Must be able to handle large scale cooking operation and production and is able to prepare at least 2 different ethnic cuisines.
• Follow instruction and strictly obey with house rule and regulation.
• Able to write, speak and understanding simple English.
• Able to work independently and lead with minimum supervision.
• Able to understand basic computer skills in Word, Excel and Powerpoint is an advantage.
• Have good communication and interactive skill.