Executive Chef (Hospital catering) - Excelsior-Dubai
Dubai -POSITION SUMMARY Responsible for managing the overall kitchen, for producing meals and services within the required deadlines according to the culinary and sanitation standards specified. Provide safe and efficient management of all food production within the Facility, while focusing on providing a high level of customer service through culinary excellence, unfailingly delivering products of the highest quality in terms of freshness, taste and consistency. Strictly adhering to Food Safety and Hygiene & HACCP guidelines as determined by local and state laws and provides leadership and support to Kitchen team, leading by example at all times. MAIN DUTIES Ensures the availability and service of Kitchen equipment and stores Works with the dietitians regarding special diet requirements for patients. Inspects the food preparation process and food quality to ensure company standards are being maintained at all times Continuously develops and implements nutritional guidelines, recipes, and menu planning to maximise variety, optimise product usage and exploit seasonal availability Ensures that Food Samples of all items served from the Kitchen are maintained at all times, whether they are prepared in the kitchen or procured externally Plans, organises, and supervises daily culinary operation of Food Services. Oversees Kitchen and bakery operations. Directs and coordinates the production of all food items, prepares reports, assists in the ordering of food and supplies, schedules culinary staff, participates in the specification and selection of food items, updates and maintains recipes, conducts daily production meetings, performs exhibition cooking, monitors and controls food safety according to established local and international codes/HACCP principles, monitors equipment functioning, participates in strategic programmatic improvements, represents the department in a variety of settings including events, committees, meetings, etc. Maintains proper production, safety, and sanitation standards. Evaluates the quality of raw food and ensures the quality of the finished products. Ensures overall consistency and high quality across the various operations; plans menus based on such factors as market trends, customer preferences, and nutritional considerations; designs recipes, determines appropriate ingredients and specifies individual serving portion for each recipe. Develops culinary training programs for food production employees and serves as a culinary resource to promote quality food services. Inspects units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Plans, develops, and implements culinary production for special events and catered functions. Supervises and participates in the preparation and display of menu items for special functions. Prepares operational reports and analyses setting forth progress, adverse trends and makes appropriate recommendations. Responds to inquiries and concerns from Hospital staff and patients. Maintains Hospital and departmental policies and procedures. Coordinates cooking staff with respect to menu production and the efficient utilisation of food resources. Continually maintains and trains the staff in sanitary practices and procedures. Monitors the food budget and make adjustments as prices fluctuate throughout the year. Coordinates all Hospital functions and special meals including menu, staffing, production, and delivery. Combines the right mix of qualified personnel and products to attain established operating standards of excellence for all food service operations. Acts as a mentor/advisor in training and keeping staff abreast of the most current culinary skills and tools. Forecasts and requisitions food and supplies necessary for the tasks. Provides operational management coverage in assigned unit. Provides artistically appealing food service presentation, while monitoring current developments and trends in the food service industry. Works with the dietitians regarding special diet requirements for patients. MINIMUM QUALIFICATION REQUIRED Degree/Diploma in Food Service/Production or equivalent is required Advance Hygiene Certificate Current First Aid Certificate (preferred, not essential) EXPERIENCE Minimum of 10 to 15 years’ experience in a similar role within a Hospital F&B department or similar environment such as a Flight Kitchen / 5 – 7 Star hotel is required. Must have prior experience of mobilising / start-up of large projects At least 3-5 years proven work experience at Head Chef level in the Middle East PERSONAL QUALITIES Friendly and calm temperament Flexible and tolerant in high pressure environments Enthusiasm and a positive attitude Confident at communicating clearly and effectively in a culturally diverse environment Excellent standard of personal presentation & hygiene Disciplined, with a strong work ethic Ability to work well both autonomously and as part of a team
Consultant Orthopedic - Urgent Vacancy - -Dubai
Dubai -Part-time, ContractSeeking for a highly qualified and experienced Consultant Orthopedic for an urgent vacancy available with a reputed hospital in the UAE .Candidate should have experience in treatment & management of -* Joint replacement & treatment procedures , Sport Injuries , Spine deformities and curvatures , Wrist arthroscopy* etc .Preferred Candidate with UK Board / Western Board Qualifications .All interested and experienced Orthopedic Physicians who are seeking for a good job opportunity in the UAE are particularly encouraged to apply to the given email address .Job Types: Full-time, Part-time, Contract
Patient care Executive (Female with Arabic speaking) - Mulk Influx HR & Training LLC-Dubai
Dubai --Looking for Female Patient care Executive with Arabic Speaking-Work location: - Dubai --Should be having at least 2years of experience with Patientcare with Hospitals, Clinics etcJob Type: Full-timeExperience:Patient care: 2 years (Preferred)