Reports to the Dietary in Charge
To prepare, season and cook food for hospital patients, employee and visitors.
To confer with the department supervisor regarding diet preparation and usage of leftovers.
To help the main cook in the food preparation.
To maintain cooking ranges and other cooking appliances in good condition.
To maintain cleanliness of the kitchen and utensils.
To observe personal hygiene and use the special clothing or aprons provided for use while on duty.
To take precautions to prevent fire injuries to those working in the kitchen.
To review menus and work order to determine type and quantities of meats, vegetables, soups and other food items to be prepared.
To plan cooking schedule so that foods will be ready at specified times.
To undertake washing of raw food cutting & preparation of the vegetables etc. and cooking of the food.
To observe and taste the cooking food to determine the flavor, texture and smell of the food.
To make improvements whenever deficiencies are detected.
To inspect foods and meals in storage and direct the sanitary maintenance of storage rooms, stores, work place and equipment's.
To spot the presence of vermin, insects, mold and other signs of deterioration of the food stuffs.
To suggest recipe changes keeping in mind the usage of food before spoiling.
To estimate food needs and requisition supplies.
To train new workers in the kitchen.
To check pilferage/wastage of finished food and raw material.
To perform other duties set up by the management from time to time.
Please share resumes on hr@holyfamilyhospital.in /hrdirector@holyfamilyhospital.in Contact details -
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