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. JOB DESCRIPTION: 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. JOB REQUIREMENTS Education: SPM or equivalent. Additional certificate in Culinary / Chef training or food preparation is an extra advantage. Knowledge and Experiences: 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.

Skills & Competencies: Special skills required Strong analytical and problem-solving skills. Detail-oriented with a focus on accuracy.