- Prepare and cook food according to approved recipes, menus, and portion standards. - Prepare ingredients by washing, cutting, chopping, marinating, measuring, and portioning as required. - Ensure food is properly cooked, presented, and served at the required temperature. - Prepare meals according to specific patient dietary requirements and instructions from the kitchen/clinical team. - Assist with the preparation of special diets, including low-salt, diabetic, soft, liquid, and other therapeutic diets, as assigned. - Carefully follow patient meal orders, diet lists, allergies, and special dietary instructions. - Prevent cross-contamination and ensure appropriate separation of special-diet meals. - Ensure the correct portion sizes are provided according to the approved menu and diet requirements. - Report any unclear or conflicting dietary instructions to the Sous Chef or responsible supervisor before preparation. - Keep the assigned workstation, cooking equipment, utensils, and kitchen areas clean and organized. - Check the quality and freshness of ingredients before use. - Minimize food waste and use ingredients efficiently. - Assist with receiving, checking, storing, and rotating food items when required. - Maintain appropriate stock levels and report shortages to the Sous Chef or Head Chef. - Work closely with the Head Chef, Sous Chef, kitchen staff, and other hospital departments as required. - Assist other kitchen team members during busy periods. - Follow daily work assignments and instructions provided by the Sous Chef or Head Chef. - Maintain a professional and cooperative attitude with colleagues.