COOK

JOB DESCRIPTION SUMMARY

Responsible for preparing, working with and delivering food according to the nutritional needs of the patient / resident, providing food to patients and personnel while maintaining high standards of quality, sanitation and safety.

Skills & Competencies

Responsibilities

Prepare food items by ensuring quality, quantity and attractively according to daily Meal Production List.; Ensure that food items are appropriately arranged on plates and platters.; Prepare and assemble portions in accordance to the menu and standard portioning guidelines.; Ensure food temperatures during preparation and throughout services are within specified range as according to statutory requirements and recommended approved guidance.; Store food in an appropriate manner as according to statutory requirements and recommended approved guidelines.; Ensure that food items are properly rotated in storage.; Dispose of expired or near expiry products.; Ensure cleanliness of kitchen by following cleaning and sanitation guidelines.; Manage transportation of food and supplies and ensure food temperatures are within specified range as according to statutory requirements and recommended approved guidance.; Assist HOS in managing food inventory and supplies.; Inform superior on supplies once reached the minimum par level (before they run out of stock).; Wash pots, pans and any other utensil use in cooking.; Supervises food production in the absence of Chef / Catering Supervisor.; Perform light bookkeeping duties.; Report kitchen malfunctions to superior immediately.; Inspect food items and equipment on a constant basis.; Assist with food preparation services for catering projects.; Any other duties as per instructed by the organization.

Requirements

SPM or equivalent. Additional certificate in Culinary / Chef training or food preparation is an extra advantage.; 2 years’ experience as cook or cook assistant.; Familiarity with any food industries.; Experience in Hospital Dietary Services will be an extra advantage.; Knowledge of cuisine and fundamental culinary skills.; Exceptional communication and interpersonal skills, with the ability to collaborate effectively across functions.; Ability to work collaboratively in a team and interface with various levels of the organization.; Strong analytical and problem-solving skills.; Detail-oriented with a focus on accuracy.