DUTIES AND RESPONSIBILITIES
Under general supervision, prepares and cooks, as a specialty or in combination, rice, coffee, meat, and eggs in single forms.
Prepares salads or custard and assists the cook in preparing a variety of foods.
Confers with the dietitians regarding food production, and prepares and cooks all food items for breakfast, lunch, and supper.
Does the marketing.
Takes charge of the cleanliness of the kitchen.
Performs other duties that the immediate supervisor or the dietitian may assign from time to time.
Shall supervise overall food preparation and cooking of meals.
Shall prepare and cook therapeutic and full diet meals according to planned menus for in-patients and for special functions in the hospital.
Shall purchase food supplies as the need arises.
Shall maintain and ensure food palatability to achieve quality standards.
Shall prepare daily storeroom requisitions needed for the preparation of meals.
Shall keep records of supplies received and consumed for inventory purposes.
Shall report to the immediate supervisor any leftovers for proper usage and storage.
Shall assist in the standardization of recipes and portion control.
Shall maintain sanitary standards in the preparation and distribution of food.
Shall be responsible for the proper care and storage of equipment in the unit.
Shall be able to handle multi-task responsibilities, as may be assigned by the immediate Supervisor.