Avenue Hospital was founded in 1995 for the purpose of managing the outpatient department at the Hospital, and to extend medical services to corporate clientele through an innovative concept of Managed Healthcare.

Job Objective/Purpose

Provide and ensure quality Kitchen/catering services within the Avenue group in line with the company policies and procedures.

Key Responsibilities

• Daily menu planning for the entire Hospital clientele (i.e patients, staff etc.). Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
• Estimate food consumption within the Hospital consumption and ensure timely requisitions of food purchases with the requisite LPOs and goods delivery notes.
• Ensure that each department/section place orders for the next day consumption based on their par stock levels.
• Ensure proper receiving, storage, and rotation of products to comply with the required HACCP standards.
• Minimize waste and maximize thorough usage of food through careful ordering, proper ordering and well-organized storage, use of required hospital recipes.
• Manages the kitchen and ensures compliance with all standards of best practices.
• Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Review daily food consumption and be actively involved in food and Labor cost controlling.
• Review “Sensitive patients Inventory Items” sheet daily and take proper action for variance.
• Ensure proper equipment operation/maintenance.
• Attend daily departmental briefs to ensure all functions are executed accurately.
• Review and plan employees’ working schedule/rota based on operational needs, to ensure that manning levels are correct, and they are not exceeded without permission.
• Review invoices from suppliers for accuracy and ensure that ordering practices remain within budget.
• To hold monthly meetings with Sous-Chef and kitchen team to ensure smooth running of the kitchen department.
• Review “Current Inventory Report” with Sous-Chef and make a plan to use any excessive inventory items, ensure the end of the inventory is accurate and completed.
• Attend Management Meetings as required.
• Review “Financial Statement” of the month and be aware of current financial status of the kitchen operations for all factors.
• Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage exceeds the budget.
• To develop and monitor performance standards for kitchen staff, hold regular performance appraisals with the team, to identifying areas for development and training needs to ensure that requisite training is implemented.
• Analyze “hospital clients kitchen complaints report and develop an action plan to ensure maximum “Client Satisfaction” as well as financial result of the operation.
• Reviewing “Par Stock Level” for each item based on existing operational situation.
• To prepare and submit the required annual budgetary information and updates as required.
• To be fully aware of trends in the industry and make suggestions for improvement of the hospital catering operations.
• Menu re-engineering as and when may be required through review of existing data and trends in relation to existing food pricing.
• Participation in incident reporting, root cause analyses, clinical audit and Quality Improvement Plans as required
• Maintain a positive work attitude and foster team work.
• Ensure patient satisfaction through quality care, confidentiality, communication, feedback, escalation and demonstrated follow-up of patient’s concerns.
• Ensure that Avenue corporate governance policies are adhered to.
  • Prevent, detect and report any fraud or criminal activity
  • Timely review and implementation of audit recommendations
• Ensure adequate knowledge of all Avenue policies, procedures and systems.
• Any other duty as may be assigned from time to time by your immediate supervisor in line with the job description.

Person Specification

• 3+ years higher diploma in food production
• Familiar with HACCP kitchen safety procedures
• 3+  years’ experience as an Executive Chef
• Strong interpersonal and communication skills
• Attention to detail
• Result Oriented
• Customer focus