Cook

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Cook

Job Description Roles & Responsibilities Prepare and cook meals as per the daily menu and dietician's instructions. Ensure meals are suitable for elderly patients, considering dietary restrictions and nutritional requirements. Prepare therapeutic diets, including diabetic, low-salt, soft, semi-solid, and liquid diets as prescribed. Maintain high standards of food hygiene, quality, and presentation. Ensure timely preparation and service of breakfast, lunch, dinner, and snacks. Monitor food quality, taste, temperature, and portion sizes before serving. Maintain cleanliness and sanitation of the kitchen, utensils, and cooking equipment. Follow infection control, food safety, and hospital hygiene protocols. Store food items appropriately and monitor expiry dates. Assist in receiving, checking, and storing food supplies. Minimize food wastage and ensure efficient use of ingredients. Coordinate with dieticians, nursing staff, and kitchen personnel regarding patient dietary requirements. Maintain records of food preparation, inventory, and temperature logs as required. Report equipment malfunctions or food safety concerns to the supervisor immediately. Perform any other duties assigned by the Dietary Manager or Hospital Management. Job Specification Qualification SSLC/HSC or equivalent. Certificate/Diploma in Cookery, Hotel Management, or Catering is preferred. Experience Minimum 2–5 years of experience as a Cook in a hospital, elder care facility, nursing home, or institutional kitchen. Experience in preparing therapeutic and special diets is preferred. Skills Required Knowledge of food preparation, nutrition, and therapeutic diets. Understanding of food hygiene and safety practices. Ability to prepare meals for large numbers of patients. Good time management and organizational skills. Ability to work in shifts, including weekends and holidays. Teamwork and effective communication skills. Compassion and sensitivity towards the nutritional needs of elderly patients.