Job Purpose:
To provide a high standard of Quality Food Service in accordance with maintaining Hygiene in the Kitchen and following Service Ethics.
Job Responsibilities:
Daily Job Activities:
· Communicating with the F B Manager every evening to determine the menu for the next day.
· Communicating with the stores keeper every evening to ascertain the supplies required to carry out the process of producing food for the next day.
· Preparing Breakfast, Lunch, Snacks and Dinner.
· Make sure that the wastage in the process of preparation is maintained to a bare minimum.
· Ensure that there is always a high level of cleanliness in the Kitchen.
· Inspect gas fittings and other electronic equipment on a regular basis to make sure that they are well maintained for the smooth functioning of preparation of food.
· Ordering of vegetables on routine basis to the Co-ordinator for the preparation of food.
· Preparing relatively high Quality of food for patients, customers and staff.
· To maintain the Kitchen equipments.
· Introducing new food in the menu and preparing the same as instructed by Manager.
· Maintaining Cleanliness while preparing the food.
· Checking daily receivable of raw materials like vegetables and perishable for daily operations.
Weekly Job Activities:
· Meeting and communicating with the F B Manager to determine the creation of “Special Menu” on a weekly basis.
Monthly Job Activities:
· Ensure that there is ready to use inventory equipment, vegetables etc to ensure smooth work flow in the process of food preparation.
· Discuss with the Co-ordinate for monthly duty roaster for the kitchen team.
Other Skills, which includes:
· Accountability Dependability
· Customer Focus
· Psychosocial skills (Communication Listening Skills/Interpersonal/Time Management)
· Cognitive Skills (Critical Thinking/Decision Making/ Problem Solving/Planning/Organizing/Creativity/Presence of mind)
· Inventory Management
· Professional Attitude and Appearance
· Health and Safety Management
