Chief - Baker/Pastry - Female


The role is involved in the direct preparation of bakery/pastry items to produce the catering offer using standard recipes and in accordance with established HMC standards of quality, food hygiene, and portion control


Ensure all work is carried out as per the HMC contract and SOPs.

  • Control the food quality, presentation, and service as per the required standards defined for

patients.

  • Ensure the correct storage of goods and that stock rotation procedures in line with HMC

guidelines are maintained.

  • In coordination with Diet Coordinator and Manager, prepare all types of pastry, bakery products

and breads suitable for patients.

  • Coordinate with superiors on wastage control measures.
  • Ensure adequate operating knowledge of various bakery tools and equipment.
  • Cooperate with superiors for receiving training for upgrading know-how and skills.
  • Perform any other task assigned by his superior within the scope of the job.
  • Develop and maintain good working relationship with the client through pleasant attitude and

manners.

  • Always maintain a professional and pleasant working relationship with all his superiors and

peers.

  • Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment

management system which is in line with HMC SOPs

  • Ensure that all accidents, fire, loss, theft and damages are reported to superiors immediately and

proper procedures are followed. In addition, where appropriate, take remedial action.

  • Adhere to the QHSE rules and regulations of HMC.
  • Use correct PPE and maintain them in good condition.
  • Ensure proper usage and maintenance of all equipment at his disposal.
  • Ensure that the place of work is always kept hygienically clean and tidy.
  • Maintain the highest possible standards of personal hygiene.
  • Attend toolbox meetings and other training events to enhance knowledge and awareness.
  • Monitor food quality and cost to ensure they meet the objectives and target set by Executive Chef / Diet Coordinator.

Job Requirements


Educational Qualification & Certificates


High School diploma

  • Diploma in Bakery and hygiene certificate from a reputable culinary school, training institute.

2 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and

at least one year in a large hospital

• HACCP




Assistant Salad Cook - Female




Assisting Salad Chefs in Preparing and presenting various types of quality salads in line with the days menu and as per instructions received from CDP


Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling

food ingredients as per SOPs of HMC.

  • Assist the Salad cook in the preparation of daily requisition related to salad section. Discuss day

to day operational requirements, achievements and improvements with the cook.

  • Washing and disinfecting vegetables.
  • Must be willing to assist the Assistant Cooks in cutting the vegetables, fruits, meat etc and the

same to comply with HMC SOPs

  • Assists Salad cook in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to superior


High School Diploma

Diploma in Cookery


2 years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and

remaining years in a hospital.

• HACCP


Salad Cook - Female

The Salad Maker prepares salads for lunches and dinners for the patients, visitors, staff of HMC. He / She cleans and washes own equipment used in food preparation and cleans own working area. Orders all produce used in food preparation.


  • Ensure that all work is carried out as per the SOPs /Guidelines of HMC.
  • Control the salad quality, presentation, and service as per the required standards defined by Company.
  • Achieve excellence in all methods of preparation and presentation.
  • Assist the Executive Chef in the preparation of daily requisition related to salad section.
  • Discuss day to day operational requirements, achievements and improvements with superior.
  • Check incoming supplies from stores for quality, quantity, damages and spoilages according to the SOPs/guidelines issued by HMC.
  • Check the correct storage of goods and that stock rotation procedures are maintained.
  • Wash, chop and cut meat and vegetables. Assist the Ex.Chef/CDP and cooks at various stages of food preparation and service, complying with required standards of Company
  • Prepare all types of salads, sandwiches, and other cold preparation as per the instructions of the Ex Chef/CDP and ensure smooth and timely supply of products to the kitchen/restaurant.
  • Coordinate with superiors on wastage control measures.
  • Check that all tools and equipment in the salad section are in working order and inform the malfunctioning to the concerned immediately.
  • Ensure adequate operating knowledge of various kitchen tools and equipment.
  • Cooperate with superiors/HMC Representatives for receiving training for upgrading know-how and skills.

  • Perform any other task assigned by his superior and HMC within the scope of the job.

  • High School diploma

Diploma in Cookery


  • 2 years in 3- or 4-star hotel, Cruise, Airline, contract catering or equivalent in a production and remaining years in a hospital.

HACCP




Therapeutic Chef - Female




The role is involved in the direct preparation of therapeutic food items for in accordance with established standards of quality, food hygiene, and portion control



Cooking therapeutic / nutritious meals for patients, according to their healthcare plans.

  • Highly aware of conditions that can affect some patients, so that one can prepare and cook food

accordingly.

  • An inherent interest in cooking and the ability to cook food according to provided instructions is

an absolute must.

  • Look through each patients diet plan and determine what ingredients will be required.
  • Assist the hospital management in creating recipes, along with help from doctors and other

healthcare professionals.

  • Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.
  • Make soups and stocks, according to specified recipes, making sure that the right amount of

seasoning is used.

  • Cook nutritious meals, according to HMC standardized protocols, ensuring that cleanliness is

given the highest priority.

  • Perform portioning activities on trays or platters, by following set instructions, on a per-patient

basis.

  • Ensure that patients meals are delivered to them promptly so that they can take their medicines

on time.

  • Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.


High School diploma and Diploma

  • Diploma in culinary courses or relevant food preparation and hygiene certificate from a

reputable culinary school, training institute.

Experience

  • 4 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production area and at least two years in a large hospital

HACCP

English written and spoken

Patient and Customer Focus, Providing Excellent Service, Delivering Results, Teamwork, Effective

Communication





Kitchen Aide Helper - Female

The role is involved in the helping in the preparation of food items to produce the catering in accordance with established standards of quality, food hygiene, and portion control


General Catering duties to include food preparation and food Service

  • Comply with HMC policies and procedures, and in particular infection control, safety and quality Management

High School diploma


Basic English Speaking


Formula Technician (Female)

Supporting in carrying out Formula related activities in order to support the patients, Roles and Responsibilities


Prepares specialized formulas, labels formula with patients name, room number, type of

formula, date and time of prepared formula and expiration dates.

  • Delivers and stores formulas in unit refrigerator
  • Takes formula inventory and orders needed formulas & maintains appropriate level of stock.
  • Communicates any errors or discrepancies of formula preparation and recipes to the

appropriate manager.

  • Trains employees on formula preparations.
  • Maintains the cleanliness and sanitation of the formula room.
  • Assists in the diet office and on tray line.
  • follow applicable policies and procedures in handling supplies, pharmaceuticals, and

equipment.


Bachelors degree/Degree/Diploma in Diet and Nutrition.


A minimum two years experience in formula preparation




Diet Coordinator (Female)




Carries out quality assessment of preparations from basic ingredient to service point for

safety, quality, and nutritional value

  • Maintains updated records and statistics contributes technical assistance to recipe

standardization

  • Maintains and monitors stock inventories
  • Attends to patients specifications or special endorsements
  • Attends to phone calls from Dieticians and Nursing
  • Checks and logs refrigerator temperature in Enteral area in compliance with HMC

infection control Standards

  • Prepares daily store request and receives stocks.
  • Assist in updating menus and evaluation of newly introduced food items and

replacements

  • Assist dietician /Assistant dietitian in calorie count
  • Participates in service surveys
  • Plans cycle menus/standard enteral computations based on established nutritional

guidelines and available resources of ingredients

  • Transcribes physicians prescriptions of diet/enteral feed orders into encoded meal

portions/volumes of enteral feeds •

  • Supervises tray line services/enteral feed issues as per standard practice
  • Performs visual and taste panel assessment of preparations that are ready for service and

adjusts as needed

  • Supervises assembly of food items/enteral feeds
  • Weighing different ingredients of enteral dietary products required for special formula

preparation as per the endorsement of clinical dietitian

  • Adjusts to changing needs of switching between therapeutic and enteral feed areas
  • Assumes overall supervisory responsibility of food/enteral feed operations
  • Monitors the delivery of meals and nourishments in a timely manner

High School diploma

• BSc degree in Dietetics and Nutrition or equivalent from a recognized university

• Valid Primary License from the country of origin if applicable AND should be eligible for license in

the State of Qatar within the Supreme Council of Health Experience


Age Limit 38 years




Kitchen Stewarding Supervisor



Responsible to enforce the highest possible cleanliness and hygiene standards in all food

processing facilities, as well as the operating equipment. Include dish room operations, night

cleaning, back area cleaning and equipment's maintenance, banquet plating and food running

areas.



Supervise the duties of all stewarding department employees, facilities, operation and

costs.

  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of hygiene

and services.

  • Ensure Back of House areas are maintained to the highest cleanliness standards and

cleaning schedules are followed and completed.

  • Direct and assist Stewards in order to make clean up more efficient. All dish washing

items pots, crockeries are cleaned, sanitized as per the set norms and regulations.

  • Ensure water temperature, and chemical levels are appropriate for cleaning and

documented. 

  • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

Assist in the location, movement and storage of banquet operational equipment,

  • Assist in the stock take of equipment and other items as required
  • Assist Chefs and kitchen staff with stewarding related tasks as needed.
  • Responsible to Check and maintain more specifically the proper use of chemicals and

washing accessories.

  • Establishing minimum and maximum operating par stocks and supplies and approve

storeroom requisition.

  • Co-ordinate with the Front of House Managers and Production Supervisor to check their requirements for the day and next day

Supervise the duties of all stewarding department employees, facilities, operation and

costs.

  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of hygiene

and services.

  • Ensure Back of House areas are maintained to the highest cleanliness standards and

cleaning schedules are followed and completed.

  • Direct and assist Stewards in order to make clean up more efficient. All dish washing

items pots, crockeries are cleaned, sanitized as per the set norms and regulations.

  • Ensure water temperature, and chemical levels are appropriate for cleaning and

documented. 

  • Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

Assist in the location, movement and storage of banquet operational equipment,

  • Assist in the stock take of equipment and other items as required
  • Assist Chefs and kitchen staff with stewarding related tasks as needed.
  • Responsible to Check and maintain more specifically the proper use of chemicals and

washing accessories.

  • Establishing minimum and maximum operating par stocks and supplies and approve

storeroom requisition.

  • Co-ordinate with the Front of House Managers and others

Diploma in hospitality with previous experiences in the Stewarding Department 

  • Strong HACCP knowledge

Shall have no less than 2-3 yrs. of working experience & one year in a hospital.

  • Leading or supervising a team

Ability to work well under pressure in a fast-paced environment

  • Must be physically fit and healthy, need to possess a mature, confident and caring

manner. The ability to interact well with people from a wide range of backgrounds.

  • Fluent in English Language Baccalaureate

Desirable

  • Ability to converse in Arabic or other foreign languages.
  • Friendly, respectful with good cross cultures sensitivity

Health & Safety & Environment:

Comply with legal requirements of the Company and Client HSE Policies, Rules and

Regulations and any other HSE initiatives taken by the Company to provide safe and healthy

work environment.


Working with Colleagues and Customers (End Users):

To communicate effectively in the workplace, maintain dignity and respect for co-workers,

clients and customer, meet and set high standards of service to colleagues and customers and

work effectively as part of a team to deliver continuous improvement

Quality Assurance

To conform to the company's Quality Assurance guidelines related to your area of

responsibility, including filling in relevant cleaning records to demonstrate accountability and

ensure that confidentiality is maintained at all times



Asif Sayyed
summaiya@soundlinesgroup.com
022-66280865

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