Supervises all pantry items for cafeteria and patients including salads,
fruits, beverages, base food and tray set-ups. Observes a state of hygiene and
cleanliness and safe handling in preparation of cold food items.
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 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. Observes patient Room Service areas 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 defined prescribed time limit, prepares leftover cold food items
for re-use 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.
High School Education is required.
No experience with High School required.
Culinary Arts certificate/training from a reputable Culinary Art School is
required.
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