Purpose: 

Prepare meals for patients and hospital staff, according to hygiene standards and security rules, in order to ensure their nutritional needs.

Job Duties and Responsibilities

Key Responsibilities:

Meal Preparation, Planning and Service

• • Cooking food according to the given recipes and menus using a range of methods (i.e. baking, braising, frying, roasting or steaming)
  • Ensures that each meal leaving the kitchen is checked for quality, quantity, presentation, correct temperature, served on time and per the patient’s request.
  • Preparing food to meet special dietary requirements e.g. (low calorie, high calorie, diabetic)
  • Serve patient meals and ensure that service is professional, discreet and personalized.
  • Ensuring that plates and cutlery are cleared and collected from the wards and offices in good time.
  • Ensuring that food is items are correctly so that wastage is kept to a minimum.
  • Responding quickly to special patient needs (e.g. Post-operative & maternity food requests).

Cleaning and Infection Control

• Cleaning food preparation areas and equipment and ensuring that laid out infection control. procedures are followed.
• Making sure that the kitchen and its environs are hygienic.
• Following the “clean as you go” principal
• Ensuring that the non-daily cleaning schedules are adhered to.

Personal Hygiene

• Maintain the highest standards of personal hygiene and dress. Wearing the correct, clean uniform at all times.
• Ensuring that he / she undergoes food handler’s exams every six months.
• Any other duty as assigned by the supervisor in line with the job description.

Applicants Qualifications, Experience, Competencies and Attributes

• Diploma/Higher Diploma in Food Production/Culinary Arts.
• Not less than 2 years’ experience as a Cook in a institution where one is need to cook to not less than 100 people.
• Candidate with Pastry skills will be an added advantage
• Excellent interpersonal and communication skills.
• Attention to detail.