Job Description
The role of a chef is to prepare both health food while ensuring the meals are nourishing and satisfying for people recovering or being treated in the hospital.
Key Responsibilities:
- Preparing Nutritionally Balanced Meals: Must prepare meals that meet the dietary requirements of patients, which could include special diets such as low sodium, diabetic, vegetarian, gluten-free, or allergy-sensitive meals.
- Working with Dieticians and Medical Staff: Will collaborates closely with dieticians and healthcare professionals to create menus that align with patients’ medical needs.
- Meal Planning and Menu Design: Will be responsible for designing menus that are balanced and diverse, offering a variety of options to accommodate different patient needs while considering dietary restrictions.
- Ensuring Food Safety and Hygiene: Maintaining strict food safety protocols is essential. This includes following hygiene standards to prevent foodborne illnesses, especially important in a healthcare environment.
- Managing Food Preparation for Large Numbers: Will typically prepare meals for a large number of people—patients, hospital staff, and visitors. This means they must be highly organized, efficient, and capable of handling large-scale meal production while maintaining high-quality standards.
- Overseeing Kitchen Operations: The chef will supervise kitchen staff, ensuring that everyone follows proper food preparation techniques, safety guidelines, and cleanliness protocols. They also need to ensure that kitchen equipment is functioning properly.
- Handling Special Patient Requests: Some patients may have specific dietary requests or preferences (e.g., cultural or religious needs), and the chef needs to accommodate these while maintaining nutrition standards.
- Managing Inventory and Ordering Supplies: The chef will be responsible for ordering and managing the kitchen’s inventory of ingredients, ensuring that the hospital has the necessary supplies to prepare meals and also monitor expiration dates and waste management.
- Monitoring and Maintaining Budget: Must work within a budget, ensuring that meals are prepared cost-effectively while still maintaining nutritional quality and taste.
- Meal Presentation: Although the focus is on nutrition, meal presentation still matters. Meals should be visually appealing, even if they are primarily intended for patients who are ill.
- Compliance with Health Regulations: Must comply with stringent health and safety regulations. The chef ensures that these standards are met consistently, which is crucial in a healthcare setting.
- Emergency and Special Meal Preparation: In emergencies or special events (such as large meetings or conferences), the chef might also be involved in preparing meals for hospital staff or guests.
Skills and Competencies:
- Exceptional leadership and decision-making skills.
- Strong strategic thinking and problem-solving skills
- Excellent communication and interpersonal skills.
- Ability to manage multiple priorities and deliver results in a fast-paced environment.
Qualifications and Experience:
- A Diploma in culinary arts, food science, or hospitality management
- Bachelor’s degree is essential, will be an added advantage.
- Minimum of 5 years of experience.
- Ability to plan meals that meet both the nutritional and taste needs of patients, hospital staff, and visitors.
- Expertise in maintaining hygiene and preventing contamination, which is critical in a healthcare setting.
- Skill to prepare large volumes of meals efficiently and to meet the needs of a variety of people, especially in a hospital environment.
Method of Application
Should you closely fit the above requirements and are interested in this position, kindly send your CV to: to send jobs@ksm.co.zm by/before 25th March 2025 clearly stating in the e-mail subject line the POSITION you are applying for or Visit our websites: http://www.ksm.co.zm / www.gozambiajobs.co.zm or Download our Recruitment App from Google Play store search for: RECRUITER KSM.
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