Prepares and cooks food for Hospital patients and staff.Cooks food in accordance with recipes and accepted technical standards.
Essential Responsibilities and Duties
1.Reviews daily menu specifications for regular and modified diets and plans cooking schedules so that foods will be ready at specified times.
2.Assists in obtaining raw ingredients required for menus and prepares them for cooking.Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment.
3.Bakes, roasts, broils and steams meats, fish, vegetables and other foods.Observes and tastes food being cooked and adds ingredients or seasonings as required.
4.Carves portions of meat, fish and fowl for individual servings and distributes food to serving units.Apportions servings according to menu combinations or orders for patients.
5.Prepares cold meats, sandwiches, griddle cakes and cooked cereals.
6.Prepares marinate for meat, fish, chicken, lamb one day before the scheduled menu.
7.Operates the cafeteria and private dining room grill service involving preparation of short-order cooking.
8.Consults dietician regarding the preparation of modified diets and utilization of leftover food.
9.Observes a high standard of hygiene throughout the preparation of food; maintains work area and equipment in a clean and orderly condition.
Associate Degree/ Diploma in Professional Cooking or High School Education and Culinary Art certificate from a reputable & recognized Culinary Art School is required
One (1) year of related experience with Associate Degree/ Diploma or three (3) years of cooking experience with High School in a Hotel, Restaurant or Institutional Food Service Operation is required.
Must be able to read and write English in order to work from recipes, modified diet menus, production sheets, etc.
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