MAIN DUTIES

• Prepare and cook meals according to standardized recipes, ensuring adherence to nutritional requirements and dietary modifications, such as pureed, soft, or dysphagia-friendly diets, as well as therapeutic diets for conditions like diabetes or renal issues.
• Manage a specific section of the kitchen, such as hot meals or desserts, with precision and consistency.
• Ensure all dishes meet quality, taste, and presentation standards.
• Follow modified diet prescriptions as per dietitians’ guidelines for patients with medical conditions.
• Adhere to allergen control protocols and special dietary restrictions (e.g., gluten-free, lactose-free).
• Maintain strict compliance with HACCP, food safety, and sanitation regulations.
• Ensure proper storage, labeling, and handling of ingredients to prevent cross-contamination.
• Follow infection control protocols, including proper use of PPE.
• Assist with inventory management, stock rotation, and ordering of supplies.
• Collaborate with the culinary and dietary team to plan menus and improve service efficiency.
• Work closely with dietitians and nursing staff to accommodate patient needs.
• Ensure the timely delivery of meals while maintaining temperature and quality standards.

Qualifications, Skills, and Experience:

• Diploma in Culinary Arts, Food Production, or a hospitality-related course.
• Food Handler’s Certificate; knowledge of HACCP and food safety standards.
• A minimum of 2 years’ experience in a professional kitchen (healthcare/hotel/restaurant); relevant experience and skills are preferred.