CHEF DE PARTIE

Prepares appetizing and attractively served meals for patients and employees according to diets planned by the hospital’s dietician. Reviews the menu and prepares and cooks the main course (regular diets) or therapeutic diets as assigned. Assists in cutting vegetables and preparing salads. Checks the supply requisitions and product expiration dates. Maintains all work, storage, and serving areas in an appropriate manner and observes proper standards of sanitation, cleanliness, and infection control. Carries out Dietician orders with regards to doctor’s diet orders. Implements appropriate policies and procedures to achieve the hospital’s goals and objectives in pursuit of Standards of Care, Quality/Performance Improvement. Performs any other tasks within his competence as directed by the Supervisor and Catering Manager. Fully aware and actively implement the departmental policies and procedures, local and international standards or requirements related to the department. Actively involves in data collection for the department. Participate in hospital Safety Management & Risk Management Programs. Actively reports incidents in the system and whenever needed, participates in incident review, and root cause analysis. 11. Perform any other tasks within his/her competence as directed by the Catering Manager. Requirements: Minimum Two years work experience in a hospital, Restaurant or Hotel as a cook. High School Diploma or Certificate

Prepares appetizing and attractively served meals for patients and employees according to diets planned by the hospital’s dietician. Reviews the menu and prepares and cooks the main course (regular diets) or therapeutic diets as assigned. Assists in cutting vegetables and preparing salads. Checks the supply requisitions and product expiration dates. Maintains all work, storage, and serving areas in an appropriate manner and observes proper standards of sanitation, cleanliness, and infection control. Carries out Dietician orders with regards to doctor’s diet orders. Implements appropriate policies and procedures to achieve the hospital’s goals and objectives in pursuit of Standards of Care, Quality/Performance Improvement. Performs any other tasks within his competence as directed by the Supervisor and Catering Manager. Fully aware and actively implement the departmental policies and procedures, local and international standards or requirements related to the department. Actively involves in data collection for the department. Participate in hospital Safety Management & Risk Management Programs. Actively reports incidents in the system and whenever needed, participates in incident review, and root cause analysis. Perform any other tasks within his/her competence as directed by the Catering Manager.