-Cooks’ meals based on patients’ dietary restrictions (e.g., low-sodium, gluten-free, diabetic, cardiac diets) as directed by dietitians or clinical staff.
- Maintains quality and presentation of meals, including consistency in the taste, portion size, and appearance of dishes across all meals to ensure patient satisfaction.
- Ensures consistency in meal preparation, following recipes and portion sizes to provide a uniform experience for patients.
- Follows all food safety procedures, including proper food storage, handling, and preparation techniques, in compliance with local health regulations (e.g., HACCP).
- Adapts to changing priorities, work demands, unavailability of certain supplies and patients orders in a fast-paced kitchen environment.
- Maintains a clean and sanitary work area, ensuring all cooking equipment, utensils, and surfaces are properly cleaned and sanitized.
- Ensures that food is cooked at the correct temperatures and that food is served at safe temperatures to prevent foodborne illness.
- Reports any quality issues or concerns to the chef regarding food supplies. - Reports shortages or needed supplies to the chef.
- Assists in food inventory, including checking expiration dates, rotating stock, and ensuring that ingredients are stored properly.
- Monitors and documents the temperature of all storage areas, and fridges and freezers.
- Monitors and fills all related documents from receiving till serving.
- Notifies the chef if there are any broken or malfunctioning kitchen appliances or equipment.
- Prepares food items such desserts.
