تصنيف الوظيفة: طعام ومطعم

Summary :

Prepared cold foods

Supervises all pantry items for cafeteria and patients including salads, fruits, beverages, base food, and tray set-ups.  Observe a state of hygiene and cleanliness and safe handling in the preparation of cold food items.

Essential Responsibilities and Duties :

Prepared cold foods

1. Checks daily cold menu items such as juices, puddings, salads, fruits, jellos, and dairy products for patients and cafeteria menus to prepare quantity and to ensure prompt service in cafeteria and patient areas.

2. Completes advance food and serving preparation so that patient and employee meal service will commence at the appointed time.

3. Complies with established procedures in the set-up and preparation of cold items to ensure uniform appearance, maintain portion control, and retain eye appeal.

4. Assists with serving and collecting patient trays when required, as well as, providing tray pick-up and line serving duties when required.

5. Observe patient Room Service area shortages and immediately inform the Chef/Assistant Chef.

6. Ensures the maintenance of high standards of cleanliness in patient and employee dining areas.

7. Within the defined prescribed time limit, prepare leftover cold food items for reuse when returned to the main kitchen.

8. Assists in the cleanup and maintenance of sanitary conditions in general food production areas in both kitchen and serving areas as assigned.

9. Attends and participates in departments and hospital’s training and in-services.

10. Follows all Hospital-related policies and procedures.

11. Performs other related duties as assigned.

Prepared cold foods

Education :

High School Education is required.

Experience Required :

No experience with High School is required.

Other Requirements(Certificates) :

A Culinary Arts certificate/training from a reputable Culinary Art School is required.

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Summary :

Assistant head chef

Prepares and cooks food for Hospital patients and staff. Prepares food according to recipes and established standards. Monitors the kitchen to ensure a high standard of hygiene and productivity.

Essential Responsibilities and Duties :

Assistant head chef

1.  Check daily production sheets for all hot food requirements for regular and modified diets and the cafeteria’s needs.

2.  Check all incoming items in the Receiving Area for acceptance as per the required standards.

3. Assists Chef in obtaining raw ingredients required for menus and prepares them for cooking.  Supervises staff in measuring and mixing ingredients according to recipes, using a variety of kitchen utensils.  Coordinates and monitors the preparation of baked meats, broiled and steamed meats, fish, vegetables, and other foods.

4. Adjust and monitor thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.

5. Observe and taste food being cooked and add ingredients or seasoning as required.  Oversees carved meats, portioned food, gravies, and sauces, garnishing, steaming of table pans for cafeteria use, and plating for patient meals.

6. Apportion servings according to menu combinations or orders for patients or cafeteria needs.

7. Organizes and ensures that cooked and prepared meats, poultries, etc. for use in the pantry or cold food preparation are available.  Prepares private dining room buffet and VIP service.

8. Observe all established procedures for therapeutic cooking.  Keeps all specially cooked foods separated and labels to ensure that all therapeutic needs are met.

9.  Observe a high standard of hygiene throughout food preparation; maintain work area and equipment in a clean and orderly condition.  Keeps food at appropriate temperatures.

10. Provides coverage to the Chef’s rest days/leave.

11. Ensures that all production staff are properly trained on new equipment.

12. Keeps abreast of current developments in the field by reading Food Management and other relevant publications, attending meetings, etc.

Assistant head chef

Education :

Associate Degree/ Diploma in professional cooking or High School Education plus formal training or apprenticeship in professional cooking is required.

Experience Required :

Three (3) years of cooking experience with an Associate Degree/ Diploma or five (5) years in High School in a Hotel, Restaurant, or Institutional food service operation is required

Other Requirements(Certificates) :

*Formal training or apprenticeship in professional cooking required with High School acquired.

*Knowledge of personal computer required.

*Must be able to read and write in English

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