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 .