Key Responsibilities:

1. Prepare patient meals, staff meals, and other food items according to the approved menu and prescribed dietary guidelines.

2. Follow Company’s food preparation, hygiene, cleanliness, and food-handling standards at all times.

3. Prepare meals according to patient-specific dietary requirements and instructions provided by the concerned department.

4. Ensure proper washing, cutting, cooking, portioning, and storage of food ingredients while maintaining quality and freshness.

5. Ensure all meals are prepared and served on time according to the daily meal schedule.

6. Maintain strict kitchen hygiene and food safety, including prevention of cross-contamination and proper cleaning of utensils, equipment, and work areas.

7. Follow proper food storage, labeling, and FIFO practices, while minimizing food wastage and using ingredients responsibly.

8. Coordinate with the Kitchen Supervisor and kitchen team, and promptly report any contamination, hygiene issue, equipment problem, or safety concern.

   Note:

   Duty Hour: 9 hours in between (6AM to 8PM)

   Working Days: 6 days a week