JOB SUMMARY
The Executive Chef is responsible for overseeing culinary operations, food safety, nutrition planning, and service excellence, ensuring the highest quality of meals in alignment with Sidra Medicine's healthcare and hospitality standards. The role is responsible for managing food services, patient meals, and culinary operations at Sidra Medicine. It ensures that high-quality, nutritious, and patient-centric meals are provided while adhering to dietary guidelines, food safety regulations, and international culinary standards. The role involves menu planning, vendor management, budget control, process improvement, and leadership of kitchen and food service teams.
The Executive Chef works closely with nutritionists, dietitians, and healthcare teams to ensure that all meals meet the unique needs of patients and staff. The role supervises and supports the reporting subordinates and outsourced service provider staff, ensuring efficient daily operations and service excellence.
KEY ROLE ACCOUNTABILTIES
Culinary Operations & Quality Control
- Oversees menu development, food preparation, and meal service for patients, visitors, and staff.
- Ensures culinary excellence, food presentation, and portion control meet Sidra's luxury hospitality standards.
- Implements nutritionally balanced menus that comply with dietary requirements and patient health needs.
- Enforces strict quality control measures, ensuring consistency in taste, freshness, and meal delivery.
Food Safety & Regulatory Compliance
- Ensures compliance with HACCP (Hazard Analysis Critical Control Points), food safety regulations, and international health standards.
- Implements and monitors kitchen sanitation, hygiene practices, and proper food handling procedures.
- Conducts regular audits and inspections to ensure adherence to safety and cleanliness protocols.
- Collaborates with nutritionists and dietitians to align meals with patient and clinical dietary needs.
Vendor & Supply Chain Management
- Oversees food procurement, inventory management, and vendor performance to ensure high-quality ingredients and cost efficiency.
- Works closely with Supply Chain & Procurement to negotiate vendor contracts, food supply agreements, and cost-saving strategies.
- Ensures food sourcing aligns with ethical, sustainability, and quality standards.
Process Improvement & Efficiency Optimization
- Implements workflow improvements in food production and service delivery to minimize waste and enhance efficiency.
- Introduces new culinary techniques and innovations to improve patient dining experiences.
- Develops and maintains standard operating procedures (SOPs) for food preparation, storage, and distribution.
Financial & Budgetary Management
- Develops and manages the food service budget, ensuring cost control while maintaining food quality.
- Identifies opportunities for cost reductions, efficiency improvements, and menu enhancements.
- Tracks expenditures, resource utilization, and kitchen equipment maintenance to optimize financial resources.
Stakeholder Engagement & Collaboration
- Works closely with clinical teams to customize patient meal plans based on medical conditions and dietary restrictions.
- Collaborates with the Patient Experience team to enhance meal personalization and dining satisfaction.
- Coordinates with hospital leadership and department heads to address food service improvements and operational challenges.
Innovation & Technology Integration
- Introduces smart kitchen technologies and automation tools to improve food preparation and inventory management.
- Implements digital menu systems for customized patient meal selection and tracking.
- Evaluates new culinary trends and technologies to enhance food services and patient satisfaction.
Staff Leadership & Development
- Leads and mentors the kitchen, food services, and nutrition teams, ensuring high-performance service delivery.
- Implements training programs for kitchen staff on food safety, culinary techniques, and service excellence.
- Conducts performance evaluations and ensures continuous professional development for all food service employees.
QUALIFICATIONS & EXPERIENCE
Education
Bachelor's Degree in Culinary Arts, Food Services Technology, Hotel Management; Culinary Management; or Hospitality Management
OR
Diploma in related field with a minimum of 5+ years of experience above the requirement
Experience
- 8+ years in Kitchen operations and management
- Experience in fine and high quality dining
Certification
HACCP, Food Safety(advanced level)
