Description

Job Title: Sous Chef

Responsibilities

• Responsible for preparing a variety of high-quality, nutritious soups according to specific dietary needs of patients following strict recipes and hygiene standards
• Ensure that soups are flavorful, visually appealing and meet nutritional requirements of the hospital menu and any dietary restrictions
• Measure and mix ingredients according to standardized recipes, including fresh vegetables, spices etc
• Cook soups using various techniques like simmering, pureeing, and sautéing to achieve desired consistency and flavor
• Create and prepare soup varieties based on dietary needs (low sodium, diabetic friendly, low fat etc
• Food Service: Serve food to patients, staff, and visitors in a friendly and efficient manner.
• Regularly taste test soups to maintain flavor consistency and adjust seasonings as needed
• Monitor soup stock quality and freshness
• Inspect ingredients for quality control
• Collaborate with Dietitian/Nursing unit to develop new soup recipes that meet patient needs and dietary restrictions
• Contribute to the overall hospital menu by suggesting seasonal soup variation
• Ensure consistent delivery of quality soup to ensure patient loyalty
• Monitor soup stock levels and ingredients to ensure timely reordering.
• Maintain accurate inventory records.

Requirements

• First Degree in Culinary Arts or related field (post graduate degree is an added advantage
• Experience in a healthcare food services setting preferred

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