Prepares and cooks food for hospital patients and staff. Prepares food according to recipes and established standards. Monitors the kitchen to ensure a high standard of hygiene and productivity.
Education / Qualification Required:
Associates Degree/Diploma in professional cooking or high school Education plus formal training or apprenticeship in professional cooking is required.
3 years of cooking experience in associate degree/ Diploma or five years with high School in Hotel, Restaurant or institutional food service operation is required.
Formal training or apprenticeship in professional cooking required with high school acquired.
Knowledge in personal computer required
Must be able to read and write English
Job Duties and Responsibilities:
Checks daily production sheets for all hot food requirements for regular and modified diets and for the cafeteria's needs.
Checks all coming items in the receiving area for acceptance as per the required standards.
Assists Chef in Obtaining raw ingredients required for menus and prepares them for cooking. Supervises staff in the measuring and mixing ingredients according to recipes, using variety of kitchen utensils. Coordinates and monitors preparation of baked meats, broiled and steam meats, fish, vegetables and other foods being prepared.
Adjusts and monitors thermostat controls to regulate temperature of ovens broilers, grills, roasters and steam kettles.
Observes and tastes food being cooked and adds ingredients or seasoning as required. Oversees carved meats, portioned food, gravies and sauces, garnishing, steaming of table pans for cafeteria use and plating for patient meals.
Portions servings according to menu combinations or orders for patients or cafeteria needs.
Organizes and ensures that cooked and prepared meats, poultry and cold foods are available in the pantry. Prepares private dining room buffet and VIP services.
Observes all established procedures for therapeutic cooking. keeps all special cooked foods separates and labels to ensure that all therapeutic needs are met.
Observes a high standard of hygiene throughout food preparation; maintains work area and equipment in a clean and ordinary condition. Keeps food at appropriate temperatures.
Provides coverage when the Chef is absent.
Ensures that all production staff are trained in new equipment
Keeps abreast of current development in the field by reading Food Management and other relevant publications, attending meetings etc.
Follows all hospital related policies and procedures.
Participates in self and other education, training and development as applicable.
Performs other related duties as assigned.