Executive Chef
3 weeks ago
We are seeking a highly skilled and experienced Head Chef to lead our culinary team at Brisbane Private Hospital. As a key member of our Food Services team, you will be responsible for managing a team of 30 associates and ensuring the delivery of high-quality food to our patients, visitors, and staff.
The successful candidate will have a strong background in commercial cooking, with a minimum Certificate III in Commercial Cooking or equivalent. They will also have experience in managing kitchen operations, food preparation, and staff supervision. A Food Safety Supervisor Certificate and knowledge of HACCP regulations are essential.
The ideal candidate will be a passionate and driven leader who excels in maintaining a safe, happy, and busy environment. They will have excellent communication and time management skills, with the ability to work effectively in a fast-paced environment.
As a key member of our team, you will be supported by a team leader in Food Services and a proactive Executive leadership team. You will have the opportunity to develop relationships with all managers, their teams, and delivery of a cook fresh product, soon to be room service and a busy array of functions and upscale catering.
Key Responsibilities- Maintain cleanliness and hygiene levels of food preparation area and kitchen equipment
- Meal and food preparation for patients as per recipe guide
- Stock control and ordering for food supplies
- Maintain regular daily temperatures of refrigerators and freezers as per food safety standards
- Implement and monitor Food Safety Program
- Sound knowledge dietary and nutrition requirements
- Demonstrated understanding of accreditation standards, WH&S management and function coordinating
- Lead team members to deliver excellent customer service to patients and staff
- Provide management and guidance to the kitchen staff, ensuring a smooth operation
- Kitchen and food cost management within budget
- Liaise with management
- Work in unison with Food Service Manager on future projects including new Menus
- Labour and rostering
- Minimum Certificate III in Commercial Cooking or equivalent, Certificate IV preferable
- Minimum certificate level qualifications in management
- Food Safety Supervisor Certificate
- Certificate in Safe Food Handling
- Good working knowledge and understanding of HACCP regulations
- Knowledge of IDSIS Framework
- Good communication and time management skills
- Experience in executing all aspects of kitchen operations and food preparation in a hospital or similar catering environment
- Pride in personal appearance and hygiene
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