Chef

Main Responsibilities

• Prepare and cook nutritious meals for patients, staff, and visitors in accordance with hospital dietary guidelines, recipes, portion standards, and patient requirements.
  
• Ensure timely and efficient meal preparation and service while maintaining required quality standards.
  
• Monitor food stocks and inventories, receive and check incoming supplies, and report shortages or expired items.
  
• Maintain strict food safety, hygiene, and infection control standards to prevent contamination and ensure a clean kitchen environment.
  
• Ensure proper segregation and disposal of kitchen waste in accordance with hospital procedures.
  
• Collaborate with kitchen staff, dieticians, and hospital teams to meet patients' dietary and nutritional needs.
  

Qualifications

• Diploma in Food & Beverage production/Management or related field.
  
• Valid Food Handlers Certificate
  
• At least 1 year and up to 3 years' experience.