COOK, FOOD SERVICES
Posted Updated
- To schedule cooking for timely meal preparation.
- To check menu/production sheets/catering requisition to determine type and quantities of raw materials to be prepared.
- To prepare food in accordance with standard recipes.
- To ensure the food portioning and presentation during the meal assembly process are in accordance to the necessary standard (tray line process/function).
- To ensure food prepared does not have any sign of deterioration, mold, or other contamination.
- Adhere to proper food handling, sanitation, and safety procedures; maintains temperature logs as required, and maintains appropriate dating, labelling, and rotation of all food items.
- Maintain an orderly working environment by keeping the kitchen area clean and neat at all times.
- To support the distribution of prepared foods where necessary.
- To operate and maintain good condition of all food & beverage equipment and utensils.
- To ensure the recommended stock level of all food items are in place and updated when necessary.
- To engage in departmental improvement activities by generating resource-efficient menu ideas meeting patient needs.