Job Details
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Job Description
- 1- Plan and develop menus for the hospital considering factors such as product availability, service cost, etc.
- 2- The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- 3- approves all products to meet quality standards; keeps cost accounts .
- 4- The ability to create proper purchasing specifications.
- 5- The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
Quality: HACCP Team Member
responsibilities:
1- Application and implementation of HACCP plan Procedures to fully cover all critical control points
2- Follow up all activities of HACCP
3-Increase awareness of kitchen staff about HACCP system
Job Requirements
1- Education: Reading, writing and oral
proficiency in the English language, High school graduate and an apprenticeship, cooking school or culinary institute education .
2-Training: Very advanced courses in the administration side of the kitchen .
