ASSISTANT 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

‎1.Checks daily production sheets for all hot food requirements for regular and
modified diets and for the cafeteria 's needs.
‎2.Checks 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 the measuring and mixing ingredients
according to recipes, using a variety of kitchen utensils. Coordinates and
monitors preparation of baked meats, broiled and steamed meats, fish,
vegetables, and other foods are prepared.
‎4.Adjusts and monitors thermostat controls to regulate temperature of ovens,
broilers, grills, roasters, and steam kettles.
‎5.Observes and tastes food being cooked and adds 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.Apportions 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.Observes all established procedures for therapeutic cooking. Keeps all
special cooked foods separated and labels to ensure that all therapeutic needs
are met.
‎9.Observes a high standard of hygiene throughout food preparation; maintains
work area and equipment in a clean and orderly condition. Keeps food at
appropriate temperatures.
‎10.Provides coverage to the Chef 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.

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 Associate Degree/ Diploma or five
(‎5) years with 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 in personal computer required.


• Must be able to read and write in English