Summary:

Prepares and cooks food for Hospital patients and staff. Prepares food according to recipes and established standards. Monitors the kitchen to ensure a high standard of hygiene and productivity.

Essential Responsibilities & Duties:

• Checks daily production sheets for all hot food requirements for regular and modified diets and for the cafeteria's needs.
• Checks all incoming items in the Receiving Area for acceptance as per the required standards.
• Assists Chef in obtaining raw ingredients required for menus and prepares them for cooking.
• Supervises staff in the measuring and mixing ingredients according to recipes, using a variety of kitchen utensils. Coordinates and monitors preparation of baked meats, broiled and steamed meats, fish, vegetables, and other foods are prepared.
• Adjusts and monitors thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Observes and tastes food being cooked and adds ingredients or seasoning as required.
• Oversees carved meats, portioned food, gravies and sauces, garnishing, steaming of table pans for cafeteria use and plating for patient meals.
• Apportions servings according to menu combinations or orders for patients or cafeteria needs.
• Organizes and ensures that cooked and prepared meats, poultries, etc. for use in the pantry or cold food preparation are available. Prepares private dining room buffet and VIP service.
• Observes all established procedures for therapeutic cooking. Keeps all special cooked foods separated and labels to ensure that all therapeutic needs are met.
• Observes a high standard of hygiene throughout food preparation; maintains work area and equipment in a clean and orderly condition. Keeps food at appropriate temperatures.
• Provides coverage to the Chef on his rest days/leave.
• Participates in the hiring, training, and evaluation of Production Staff. Ensures that all production staff are properly trained on new equipment.
• Keeps abreast of current developments in the field by reading Food Management and other relevant publications, attending meetings etc.
• Follows all Hospital related policies and procedures.
• Performs other related duties as assigned.

Job Benefits

• Tax-Free income
• Single-Status contract
• Fully Furnished Accommodations provided
• Relocation Allowance
• Free flights home
• Generous vacations (54 days)

Job Requirements

• High School graduation plus formal training or apprenticeship in professional cooking, and
• Three years of cooking experience in a hotel, restaurant or institutional food service operation and knowledge in personal compute.