ASSISTANT COOK, FOOD SERVICES

GENERAL DESCRIPTION

The Assistant Cook supports daily kitchen operations by performing ingredient preparation, basic cooking tasks, portioning, and cleaning duties. This role assists the Cook, Senior Cook, Sous Chef (where applicable), and Head Chef in ensuring meals are prepared according to standardized recipes, dietary specifications, and hospital food safety requirements.

JOB DESCRIPTION

Main Responsibilities

• Prepare ingredients by washing, peeling, cutting, and measuring according to standardized recipes and portion requirements.
• Perform basic cooking tasks such as boiling, steaming, reheating, or warming food items under supervision.
• Organize, label, rotate, and store ingredients and supplies following FIFO and established kitchen procedures.
• Receive, check, and arrange deliveries of raw materials, ingredients, and supplies in designated storage areas, ensuring proper handling and temperature control.
• Inspect ingredients for freshness, spoilage, or contamination and report concerns promptly.
• Clean and sanitize kitchen equipment, tools, workstations, and utensils according to food safety and hygiene guidelines.
• Dispose of waste and leftovers following hospital waste management and food safety requirements.
• Prepare basic food items such as salads, sandwiches, desserts, or cold dishes as instructed.
• Refill condiments, utensils, and essential ingredients to ensure continuous readiness for meal production.
• Comply with food safety, hygiene, and sanitation standards (ISO 22000, HACCP, or equivalent).
• Report low stock levels, missing supplies, damaged tools, or equipment issues promptly.
• Apply portion control and diet requirements outlined in the Diet Manual during food assembly and distribution.
• Perform end-of-shift cleaning duties and secure equipment, storage, and work areas after kitchen operations.
• Support Senior Cook, Cook, and Sous Chef (where applicable) during peak hours, special functions, or catering activities.

Other Duties and Responsibilities

• Perform any other responsibilities assigned by immediate superior or hospital management.

JOB REQUIREMENT

Education:

• Minimum SPM or equivalent qualifications.

Knowledge and Experiences:

• Preferably 1–2 years of experience in food preparation, preferably in institutional or healthcare catering.

• Basic knowledge of food hygiene and safety standards (e.g., HACCP, ISO 22000).

• Familiarity with ingredient preparation and basic cooking processes.

Skills & Competencies:

Special Skills Required:

• Proficient in basic food preparation and cooking techniques (e.g. boiling, steaming, grilling, and reheating).
• Competent in ingredient preparation, knife handling, portion control, and basic stock or inventory handling.
• Knowledge of food safety, sanitation, hygiene, and proper storage practices, with the ability to maintain kitchen cleanliness.
• Ability to follow instructions, standardized recipes, and kitchen procedures accurately under supervision.
• Understanding kitchen workflow and time management to work efficiently.
• Basic teamwork and communication skills for effective collaboration within the kitchen team.

•  Personal Attributes:
  • Reliable, disciplined, and cooperative team player.
  • Willing to learn, follow instructions, and support senior kitchen staff.
  • Positive attitude and commitment to food quality, safety, and patient-centered service.
  • Physically fit to handle kitchen tasks, including standing for extended periods and operating equipment.