Cook

1   Job Purpose

The incumbent will support his/ her Head Chef to assist in the kitchen preparation of meals on a daily basis. 

2.  Duties and Responsibilities

Primary Responsibilities and Duties (80%)

1. Verify, prepare and cook food according to menu specifications and daily requirements, including belting and operational dishing
2. Attend to any last-minute meal orders or menu changes according to day-to-day needs
3. Follow and maintain food, health, and work safety standards, including FIFO, HACCP, and MUIS guidelines at all times
4. Participate in menu planning, recipe standards, and food R&D and tasting
5. Ensure proper food storage, handling, and waste management
6. Maintain kitchen equipment and perform daily general cleaning in the kitchen area in a timely and orderly manner
7. Comply with food portioning, texture, and presentation standards
8. Participate in food production and service operations, including belting and dishing
9. Maintain accurate production records and patient diet information
10. Assist in inventory management and stock control to ensure that raw ingredients are not over stocked and according to par level and properly labelled
11. Ensure wet and dry food segregation and storage, food sampling for laboratory are in place. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.

Secondary Responsibilities and Duties (20%)

1. Participate in health-related activities and cooking demonstrations when required
2. Assist with food delivery to patient wards when needed during downtime
3. Report any discrepancies or irregularities to supervisors
4. Perform any other duties assigned by managers and head chefs
5. Support banquet, main kitchen, pastry, bakery, vegetarian, or cold food preparation as needed

3.  Job Specification/Requirements

1. Minimum GCE 'N' Level / 'O' Level / Nitec 2-3 with minimally 2 years of relevant work experience
2. Possess basic Food Hygiene certification
3. Recognized Culinary Certificate will be an advantage
4. Must be comfortable to handle large-scale cooking operation and production
5. Able to recognize basic food ingredients, utensils, cookery, and kitchen tools
6. Able to handle kitchen tools such as knifes, peeler, sauce ladler and spoons
7. Self-disciplined, willing to learn, follow instructions, and strictly order with house rules and regulations
8. Able to write, speak, and read simple English. Fluency in a second language would be an advantage
9. Be a team player that have good communication and interactive skills, and able to acknowledge information independently