Cook

-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.