Executive Chef

PURPOSE OF THE POST:

· To plan, organize and control the food purchasing for the Catering Department and ensure that the food is of high quality standard. To direct and supervise the staff and work in the kitchen to the agreed standards, in accordance with legislation, HACCP. ISO 22,000 & Hospital standards.

· To deputies for the Assistant Catering Manager as required.

· To ensure that the department is in compliance with all statutory and regulatory regulations.

· To have efficient and effective management of the catering function within the hospital and to ensure that the structures, systems and practices required for the Hospital will be enhanced and / or implemented as far as practicable within available resources and facilities.

The Catering Department covers the Main Kitchen, Patient Service Area, Staff Canteen and Hospitality services.