Job Summary
Prepare, season and cook food for the
Medical Center patients, cafeteria customers and guests at catering functions as
well as supervising assigned personnel and areas.
Support the mission and
vision of the American University of Beirut Medical Center (AUBMC) and that of
the Food Services Department.
Essential Functions / Task Groups
Technical/Functional:
- Determine the types and quantities of food to be prepared.
- Prepare food according to planned menus, production sheets and recipes,
serving up to 300-500 portions.
- Prepare food which includes all types of meats, starches, vegetables, cold
items, soups, stews, and pastries.
- Prepare food in a variety of methods e.g. baking, roasting, grilling,
steaming or frying.
- Measure and mix ingredients according to recipes.
- Test food to ensure doneness.
- Improve flavor of food and texture by adding ingredients and seasonings.
- Ensure that meals are ready at specified times.
- Present food in an attractive manner.
- Adjust orders based on change in circumstances.
- Decide on the storage and use of leftovers.
- Coordinate functions in the cooking unit.
- Supervise assigned personnel and areas.
- Ensure that Assistant Cooks and Cook Helpers are following instructions
and check the quality of food they prepare.
- Ensure adequacy of food supply to the service areas (patient and
cafeteria).
- Assist, while supervising, in cafeteria service behind the counter when
needed.
- Maintain quality control.
- Operate equipment and machinery located in the assigned work units.
- Report promptly damages and malfunctioning.
- Maintain food production records.
- Maintain work area in an organized and neat state and ensure that working
area and work tools are fully cleaned at the end of the working day and when
need be..
- Perform other related duties as assigned including but not limited to
relieving the Assistant Chef during absence.
Critical Competencies
Achievement Orientation, Client Focus,
Communication Skills, Developing Others, English Comprehension, Information and
Records Administration, Initiative, Organizational Awareness, Planning and
Organizing, Quality Management, Resource Management, Safety and Health
Management, Team Skills, Technical Expertise.
Knowledge / Know-How
Knowledge:
Knowledge of large scale commercial kitchen
operation (food handling and preparation).
Knowledge of culinary dishes.
Knowledge in HACCP and food safety regulations.
Knowledge of supplies,
equipment and services pertaining to kitchen operation.
Education:
Minimum Education: Technical
Baccalaureate (BT) Or Vocational Certificate (BP) in Hospitality Services
Preferred Education: Graduate of Culinary School.
Emphasis: Food
production.
Experience:
Minimum Experience: 3 years
in large scale food production operation.
Preferred Experience: Healthcare
food production.
Languages:
Minimum Language:
Arabic and Basic English
Computer Skills:
Basic knowledge in Microsoft Office
Applications. Basic knowledge of the Stock Inventory System.
Impact of Actions / Decisions
Failure to carry out work appropriately
may affect customer well being, customer satisfaction or the workflow within the
department.
Job Structure
Work according to established procedures
and departmental recipes.
Managerial / Supervisory Responsibility
Reporting Channel:
1st Level:
Assistant Chef
2nd Level: Executive Chef
Supervisory Channel:
May supervise Assistant Cooks and Cook Helpers.
Job Characteristics
| Physical Effort: |
Moderate Physical Effort |
| Work Schedule: |
Shift Rotation basis and/or On-Call |
| Working Conditions: |
Slightly confined
workspaces |