To check menu/production sheets/catering requisition to determine type and quantities of raw materials to be prepared.
To prepare food in accordance with standard recipes.
To ensure the food portioning and presentation during the meal assembly process are in accordance to the necessary standard (tray line process/function).
To ensure food prepared does not have any sign of deterioration, mold, or other contamination.
Adhere to proper food handling, sanitation, and safety procedures; maintains temperature logs as required, and maintains appropriate dating, labelling, and rotation of all food items.
Maintain an orderly working environment by keeping the kitchen area clean and neat at all times.
To support the distribution of prepared foods where necessary.
To operate and maintain good condition of all food & beverage equipment and utensils.
To ensure the recommended stock level of all food items are in place and updated when necessary.
To engage in departmental improvement activities by generating resource-efficient menu ideas meeting patient needs.
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