EXECUTIVE, FOOD SERVICES

GENERAL DESCRIPTION

• The Cook prepares, cooks, and portions of meals according to standardized recipes, dietary guidelines, and hospital food safety requirements. The role supports smooth kitchen operations under the supervision of the Senior Cook, Sous Chef (where applicable), or Head Chef.

JOB DESCRIPTION

Main Responsibilities

• Check menus and production sheets to determine food items, quantities, and preparation requirements.
• Prepare, cook, and portion meals according to standardized recipes and prescribed dietary needs.
• Operate kitchen equipment safely and maintain them in good working conditions, report malfunctions promptly.
• Check quality, freshness, and proper storage of raw ingredients following FIFO and hygiene standards.
• Plate and present meals in accordance with hospital standards for appearance and portioning.
• Store raw materials and cooked food following FIFO, hygiene and food safety requirements.
• Clean, sanitize, and maintain kitchen tools, utensils, equipment, and work areas after use.
• Receive, store, and verify deliveries in line with food safety protocols.
• Document production quantities, recipe deviations, and stock usage.
• Implement and maintain food safety, hygiene, and sanitation standards (ISO 22000, HACCP, or equivalent).
• Apply portion control methods and monitor food wastage to optimize efficiency and minimize costs.
• Execute opening, closing, and cleaning duties according to schedule.
• Assist Senior Cook, Sous Chef (where applicable), or Head Chef in special functions, catering events, or patient-specific meal requests.
• Report operational issues, equipment faults, or food quality concerns promptly.

Other Duties and Responsibilities

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

JOB REQUIREMENTS

Education:

• Minimum SPM or equivalent.
• Certificate in Culinary Arts or equivalent is an advantage.

Knowledge and Experiences:

• Minimum 2–3 years of experience in food preparation, preferably in institutional/healthcare settings.
• Basic knowledge of food hygiene and safety standards (e.g., HACCP, ISO 22000).
• Basic understanding of therapeutic and general dietary requirements is advantageous.
• Familiarity with large-scale or multi-station kitchen workflow is beneficial.

Skills & Competencies:

Special Skills Required:

• Proficient in basic cooking techniques (e.g. boiling, grilling, steaming, sautéing) and routine food preparation tasks.
• Competent in ingredient handling, portion control, stock rotation, inventory usage, and kitchen organization.
• Ability to follow standardized recipes, portion control guidelines, and dietary instructions accurately and consistently.
• Knowledge of food hygiene, sanitation, proper storage practices, and safe operation of kitchen equipment.
• Attention to detail, reliability, and consistency in meal preparation.
• Basic teamwork and communication skills for effective coordination within the kitchen team.

Personal Attributes:

• Reliable, disciplined, and able to perform effectively in a team environment.
• Able to follow directions and work under supervision.
• Positive attitude and commitment to food quality, safety, and patient satisfaction.
• Physically fit and resilient to perform kitchen duties efficiently.