Job Summary

Responsible for preparing nutritious meals for patients and maintaining a clean kitchen.

Duties And Responsibilities

The hygienic handling and the safe preparation of food products.

Prepare foods to the specifications of the patient’s diet 

Setup the station with the required ingredients and equipment 

Check the quality and freshness of ingredients

Correct portion control and measurement using the food portion control guide

Scale meal requirements according to the actual number of people being cooked daily and monitor admissions and discharges and any visitors present to minimize stockouts and wastage

Ensure the correct use of colour-coded utensils and equipment to avoid cross-contamination

 Manage time in the kitchen to ensure that all meals are served on time in a clean organized manner and in the correct sequence 

Dish out the food for staff patients and caregivers and visitors 

Clean food preparation areas as determined by law and company policy following the clean-as-you-go policy

Maintain the 3-bucket system according to standard operating procedures.

Monitor and maintain station inventory levels to avoid stockout

Use First in first out stock management system (FIFO) to ensure the freshness of food served

Correct methods of defrosting are used

Maintain records of food prepared, fridge and room temperature, daily stock issues, and any other paperwork required in the kitchen

Maintaining a hygienic environment by ensuring cleaning of all kitchen utensils, equipment, crockery, and food preparation areas is done routinely as required

Assisting other cooks to ensure that the meal is served on time

Execute opening and closing procedures

Adhere to hospital health and safety protocols

Qualifications And Experience

Certificate/ Diploma in Cookery from a reputable Institution or Equivalent. 

At least 1-year experience in hospital setup/ Food and beverage Industry

Ability to work well on own initiative and as part of a team.

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