REPORTS TO: EXECUTIVE CHEF

JOB PURPOSE

To hygienically prepare and serve quality meals for both patients and staff in line with patients’ nutritional needs and on time, considering a balanced diet.

 MAIN DUTIES AND RESPONSIBILITIES

Cooking meals for patients & staff in accordance with the menu and nutritional needs.

Provide food supplements in accordance with the patient’s treatment & meal plan.

Co-operate with the service team to ensure accuracy in food preparation /presentation.

Ensure that meals are patient/staff centered.

Ensure that meals are served at the designated times with the correct temperatures.

To ensure proper food hygiene e.g., cleaning before cooking. To use the correct chopping boards for the right task (Color coded). To avoid cross-contamination of raw foods to cooked foods.

Taking stock of all production equipment & utensils. In addition, monitor stock & re-ordering levels of all food items.

To work in (Saucier, Entremetier, Garde manger, Butchery, pastry & Bakery.

MINIMUM REQUIREMENTS/ QUALIFICATIONS

A certificate in Catering, Food Production or any other equivalent.

At least two years of continuous services in a busy work environment.

Experience in the healthcare sector is an added advantage.

Valid and up-to-date food handling certificate/typhi vaccination certificate.

KEY JOB REQUIREMENTS

Excellent customer service skills.

Good interpersonal skills and a team player.

Flexible and can work under pressure with minimum supervision.

Disciplined and well groomed.

Desire for personal development, improvement, and learning.