Cook

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Responsibilities:

Prepare and cook menu items according to established recipes and quality standards. Assist in daily kitchen operations and food production planning. Maintain cleanliness and organization of the kitchen and food preparation areas. Ensure compliance with food safety regulations and proper handling of ingredients. Communicate with kitchen staff and hospital team to coordinate meal service. Manage inventory by moving and storing food supplies safely and efficiently. Stand for extended periods and perform physical tasks such as climbing stairs and lifting kitchen equipment.

Skills:

The required skills such as food preparation, manual dexterity, and food production are essential for daily tasks like chopping, cooking, and plating dishes with precision and care. Speaking and reading English enable clear communication with the Dietary Manger and team, ensuring instructions and recipes are accurately followed. Physical skills, including standing for extended periods, climbing stairs, and moving objects, support the physical demands of kitchen work and maintaining a safe, efficient workspace. Preferred skills like experience with diverse cooking techniques and multitasking enhance the ability to manage multiple orders and maintain quality under pressure. Together, these skills ensure the cook can contribute effectively to a smooth kitchen operation and deliver excellent culinary results