COOK, TMS SELGATE SEPANG

JOB DESCRIPTION SUMMARY

Responsible for preparing, working with and delivering food according to the nutritional needs of the patient / resident, providing food to patients and personnel while maintaining high standards of quality, sanitation and safety.

JOB DESCRIPTION:

• Prepare food items by ensuring quality, quantity and attractively according to daily Meal Production List.
• Ensure that food items are appropriately arranged on plates and platters.
• Prepare and assemble portions in accordance to the menu and standard portioning guidelines.
• Ensure food temperatures during preparation and throughout services are within specified range as according to statutory requirements and recommended approved guidance.
• Store food in an appropriate manner as according to statutory requirements and recommended approved guidelines.
• Ensure that food items are properly rotated in storage.
• Dispose of expired or near expiry products.
• Ensure cleanliness of kitchen by following cleaning and sanitation guidelines.
• Manage transportation of food and supplies and ensure food temperatures are within specified range as according to statutory requirements and recommended approved guidance.
• Assist HOS in managing food inventory and supplies.
• Inform superior on supplies once reached the minimum par level (before they run out of stock).
• Wash pots, pans and any other utensil use in cooking.
• Supervises food production in the absence of Chef / Catering Supervisor.
• Perform light bookkeeping duties.
• Report kitchen malfunctions to superior immediately.
• Inspect food items and equipment on a constant basis.
• Assist with food preparation services for catering projects.
• Any other duties as per instructed by the organization.

JOB REQUIREMENTS
Education:

• SPM or equivalent. Additional certificate in Culinary / Chef training or food preparation is an extra advantage.

Knowledge and Experiences:

• 2 years’ experience as cook or cook assistant.
• Familiarity with any food industries.
• Experience in Hospital Dietary Services will be an extra advantage.
• Knowledge of cuisine and fundamental culinary skills.
• Exceptional communication and interpersonal skills, with the ability to collaborate effectively across functions.
• Ability to work collaboratively in a team and interface with various levels of the organization.

Skills & Competencies:
Special skills required 

• Strong analytical and problem-solving skills.
• Detail-oriented with a focus on accuracy.

Personal attributes 

• Results-oriented mindset, with the ability to work under pressure to meet deadlines.
• Self-motivated and able to work independently.
• Strong ethics and integrity.
• Openness to learning and adapting to change.
• A collaborative and team-oriented approach.