Chef de Partie (Nutrition and Food Services Division)

Chef de Partie (Nutrition & Food Services Division)

Department: Nutrition and Food Services

Entity: Aga Khan University Hospital

Location: Karachi, Pakistan

Introduction:

The Aga Khan University Hospital (AKUH) is a not-for-profit health system with a quaternary care hospital in Karachi, and a nationwide presence through four Off-Campus Hospitals, 19 Medical Centres, more than 50 Pharmacies, and over 300 Laboratory sites across Pakistan. Extending care beyond hospital walls, AKUH also provides Home Healthcare Services. To ensure access for all, the Health System offers zakat and patient welfare support to those in financial need—benefiting 1.5 million patients in 2024 alone, with financial aid worth PKR 7.19 billion.

Renowned for its commitment to quality and patient safety, AKUH is accredited by the Joint Commission International (JCI) as an Academic Medical Centre—one of the highest global standards in healthcare. Its Clinical Laboratories are accredited by the College of American Pathologists (CAP), further affirming the accuracy and reliability of its testing services, while all four Off-Campus Hospitals are certified at SafeCare Level 5.

AKU is an equal opportunity employer and is committed to safeguarding and aims to adopt appropriate standards for safeguarding and promoting a respectful relationship with and between all faculty, staff, trainees, volunteers, beneficiaries, wider communities, and other stakeholders with whom it works, including children and vulnerable adults and expects all employees/trainees and partners to share this commitment

The Nutrition and Food Services Department (NFSD) of AKUH offers a range of products and services to students, faculty, staff, as well as patients and their attendants, providing approximately 13,000 – 15,000 meals in a day. It comprises a team of experienced clinical nutritionists, dietitians and food service professionals. Services are provided through six sections: clinical nutrition, patient meal services, cafeteria & catering services, food production, food safety management and cost control.

Responsibilities:

You are responsible for:

• Effective control, monitoring & supervision of safe & hygienic food production (during pre-processing & preparation phases) for patient, non-patients & official catering.
• Creation of high-quality food and able to work independently and be self-sufficient.
• Maintain Food quality, hygiene & sanitation, left-over control management, food cost & stock expenses, food stock & rotation standards are effectively maintained.
• Ensuring that quality management systems, ISO 22000:2005 HACCP food safety principles and per meal budget food cost expenses are effectively controlled and maintained in line with established parameters.
• Prepare/cook consistently and enthusiastically on a high level as chef de partie as directed by HOD/Executive Chef.
• Responsible for ensuring that daily/weekend store requirements for kitchen/Grill/Functions/Bakery/Butchery are properly made/checked/safely and those sufficient supplies are available seven days a week.
• Replenishments during Breakfast/Mid-Morning meals/Lunch/Mid-Evening meals/Dinner and Night meals are provided smoothly during the service hours and advertised menu items are sufficient in quantity up to the closing service time.
• Assist other chef de parties and help each other keep motivated and focused.
• Ensure that the temperature of the food and food equipment are maintained as specified in departmental quality indicators.
• Cleaning of main kitchen/equipment’s/Grill area/equipment’s/Butchery area/ fridges and equipment/Bakery and Bakery equipment’s as per the schedule and established process.
• Coordinate with executive chef regarding production staff duty schedules and ensure that sufficient cooking/cleaning staff are available seven days a week.
• Follow & maintain food production procedure, processes, guidelines in line with the department management control standard policies & procedures.
• Responsible for the quality of patients, non-patients & official catering food and ensure that high quality standards are maintained as per department policy/procedures.
• Responsible for undertaking planning, organizing, controlling and monitoring of all NFSD kitchens and ensuring effective and efficient services are provided in coordination with service & cost control section heads.
• Assist management in planning new kitchen facilities, menu themes and operational parameters.
• Plan and conduct on-the job training sessions for production staff.
• Make sure workstation and its environment is spotless clean and hygiene is kept up at all times as per “clean as you go” principle for self & others and maintain personal tidy appearance and works in a highly hygiene manner.

PERIODIC DUTIES/RESPONSIBILITIES:

• Controlling day-to-day food cost expenses.
• To assist Executive Chef in recruiting production staff.
• Maintaining the safety of all food production equipment and hygiene, safety & sanitation standards.

Requirements:

You should have:

EDUCATIONAL/PROFESSIONAL QUALIFICATIONS & LICENSURE:

• Preferably Intermediate OR Matriculate
• Intermediate: 7-8 years related work experience including 2-3 years food production management experience from 5-star hotel / institutional food services with diploma in professional cookery.
• Matriculate: 10-12 years related work experience including 2-3 years of food production management experience from 5-star hotel / Institutional food service.
• Excellent knowledge of menu planning & physical food preparation & production (all types).
• Ability to operate & maintain the kitchen equipment safely.
• Good Interpersonal Skills (Able to read /write & speak English)
• Knowledge of supervisory & management skills.
• Excellent cooking skills
• Knowledge of kitchen hygiene safety and sanitation principles

Comprehensive employment reference checks will be conducted.