Overview of Responsibilities
- Assist and support the Head chef and Assistant chef in the preparation and cooking of food for patients, coordinate and ensure all tasks are done as required.
- Responsible for the day-to-day operations of a specific kitchen or cafeteria section to meet the highest standard requirements.
- Prepare and execute high-quality meals for patients or visitors according to recipes, standards, and specifications.
- Maintain strict hygiene, safety, and sanitation standards following the hospital’s policies and procedures.
- Exhibit multitasking, adaptability, and flexibility in accommodating last-minute changes or modifications.
- Assist in creating menu items, and recipes and developing dishes.
- Manage ingredients that should be frequently available daily.
- Suggest new ways of presenting dishes.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Check periodically expiry dates and proper storage of food items in the section.
Qualifications
- High School Diploma.
- BT diploma in Hospitality Management is a plus.
- Minimum of 1 year in a similar role.