OVERALL JOB PURPOSE
This position is responsible for cooking nutritious meals for patients, according to their healthcare plans.

JOB REQUIREMENTS
• A diploma or equivalent
• Must be familiar with health and cleanliness standards for food preparation and presentation.
• Exceptional interpersonal skills for working with the general public.
• Familiarity with a variety of food types, menus, recipes, and general aesthetics and food presentation.
• Excellent time management skills and ability to work in high pressure situations.
• At least 3 years’ experience in catering.

KEY PERFOMANCE INDICATORS
• Quality of service
• Client & Staff satisfaction index
• Timely Patient Food Delivery
• Patient/staff Plate Waste
• Number of Food Related Incidents and overall food safety

GENERAL PERFORMANCE INDICATORS
• Teamwork
• Approachability
• 100% Attendance of work
• 100% system usage
• 100% attendance of department meetings
• 100% attendance of training sessions
• 100% adherence to agreed uniform policy

JOB DUTIES & RESPONSIBILITIES
• Look through each patients’ diet plan, and determine what ingredients will be required.
• Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.
• Make soups and stocks, according to specified recipes, making sure that the right amount of seasoning is used.
• Assist the hospital management in creating recipes, along with help from doctors and other healthcare professionals.
• Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.
• Perform portioning activities on trays or platters, by following set instructions, on a per patient basis.
• Ascertain that patients’ meals are delivered to them promptly so that they can take their medicines on time.
• Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.
• Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers.
• Ascertain that food rotation activities are timely performed, so that food spoilage is kept in check.
• Adheres to departmental and hospital practices and policies.
• Keep supervisor and/or lead informed when problems may interfere with work being completed or patient issues.
• Responds appropriately to inquiries and complaints from patients & staff
• Accommodates changes in workload within the department.
• Ensure proper portion control guidelines are used for all food preparation.
• Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
• Practices safe knife handling and maintenance.
• Properly clean and operate equipment according to established procedures in assigned area to maintain sanitary and safe handling of utensils and equipment.
• Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.
• Perform other duties as assigned.

EQUIPMENT AND MACHINERY
• Be familiar with the inventory processes for equipment on the unit and check equipment as assigned.
• Be familiar with ISO standards.