Responsibilities;
Tasks;
– Prepare and cook complete meals or individual dishes and foods
– Prepare dishes for customers with food allergies or intolerances
– Prepare and cook special meals for patients as instructed by dietitian or chef
– Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
– Inspect kitchens and food service areas
– Train staff in preparation, cooking and handling of food
– Order supplies and equipment
– Supervise kitchen staff and helpers
– Maintain inventory and records of food, supplies and equipment
– Clean kitchen and work areas
– Manage kitchen operations
Work conditions and physical capabilities;
– Attention to detail
– Fast-paced environment
– Physically demanding
– Work under pressure
Personal suitability
– Client focus
– Flexibility
– Organized
– Time management
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