Cook at Premier Hospital

REPORTS TO: EXECUTIVE CHEF

JOB PURPOSE

To hygienically prepare and serve quality meals for both patients and staff in line with patients’ nutritional needs and on time, considering a balanced diet.

 MAIN DUTIES AND RESPONSIBILITIES

• Cooking meals for patients & staff in accordance with the menu and nutritional needs.
• Provide food supplements in accordance with the patient’s treatment & meal plan.
• Co-operate with the service team to ensure accuracy in food preparation /presentation.
• Ensure that meals are patient/staff centered.
• Ensure that meals are served at the designated times with the correct temperatures.
• To ensure proper food hygiene e.g., cleaning before cooking. To use the correct chopping boards for the right task (Color coded). To avoid cross-contamination of raw foods to cooked foods.
• Taking stock of all production equipment & utensils. In addition, monitor stock & re-ordering levels of all food items.
• To work in (Saucier, Entremetier, Garde manger, Butchery, pastry & Bakery.

MINIMUM REQUIREMENTS/ QUALIFICATIONS

• A certificate in Catering, Food Production or any other equivalent.
• At least two years of continuous services in a busy work environment.
• Experience in the healthcare sector is an added advantage.
• Valid and up-to-date food handling certificate/typhi vaccination certificate.

KEY JOB REQUIREMENTS

• Excellent customer service skills.
• Good interpersonal skills and a team player.
• Flexible and can work under pressure with minimum supervision.
• Disciplined and well groomed.
• Desire for personal development, improvement, and learning.