A Big Opportunity for ...
- 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.