Main Responsibilities

• Maintain high standards of cleanliness, hygiene, and sanitation across all kitchen, food preparation, storage, and dining areas in line with hospital standards.
• Support food preparation and service, including washing, peeling, chopping. portioning, and serving meals while observing patients’ dietary requirements.
• Ensure proper food handling, storage, labeling, dating, and rotation to prevent contamination and minimize waste.
• Manage kitchen waste appropriately and maintain an organized and hygienic working environment.
• Clean and maintain kitchen equipment, utensils, and food service items, and report faulty equipment to the Catering Supervisor.
• Assist with stock management, including monitoring cleaning supplies, kitchen tools, equipment, and other supplies.
• Follow all food safety, infection prevention and control, fire, electrical, and Occupational Health & Safety procedures.
• Handle food service items carefully to minimize breakages and losses.
• Work effectively with chefs and other kitchen staff to ensure tasks are completed efficiently, safely, and to the required standards.
• Perform any other duties assigned by the Supervisor in line with the job description.

Qualifications

• Certificate in Hotel & Catering Managementor related field
• At least 1 year Experience