Job Description- Manage, organize and ensure the smooth running of your particular section.
To maintain a good working relationship with all colleagues and other departments.- To report daily to the Sous Chef and/or Senior Cook and cooperate with other members of the kitchen team.
To prepare daily mis en place, according to work lists or verbal instructions given by the Sous Chef or Senior Cook.
- Follow verbal instructions given by the Sous Chef and senior Cook at all times.
Ensures that all acquired items are ready to go, well before service.- Takes a professional interest in constantly maintaining a high standard of food preparation.
Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
To maintain an organized, clean and hygienic work area.- To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturers instructions and with minimum wastage.
Leaves the work area clean and organized; then hands over to incoming shift workers.
- Reports any equipment malfunctioning and problems to the Sous Chef and/or Senior Cook.
Makes every attempt to prevent any damage, breakage, theft or loss of hospital property.- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
- To collect requisitioned goods from the stores and fridges as directed by the Sous Chef and/or Senior Cook.
Be fully conversant with all health and safety, fire and emergency procedures.- Maintain a high standard of personal hygiene, dress, uniform and body language.
Be polite and professional in any situation where the image of the hospital is represented.
- To use and store kitchen equipment according to departmental procedure and manufacturers instructions, and in a manner which ensures minimum breakage and loss.
Perform other tasks / duties as assigned.
Job Requirement- Minimum 2 years of relevant experiences.
Solid knowledge of basic principles of cookery.
- Flexibility, willingness and motivation for further career development.
Basic knowledge in the operation of standard kitchen equipment and appliances.
Job Type: Full-time
Schedule:
Rotational shift
