Key Responsibilities
Establish and maintain high quality standards regarding food production and presentation.
Ensuring the kitchen and food preparation areas are clean, organized, and adhere to strict hygiene standards
Patient Menu Development - Assist in planning and preparing nutritious, well-balanced meals tailored to patients' dietary needs in consultation with dietitians and clinical staff.
Monitor and report stock levels; assist in ordering and storing supplies.
Oversee food budget, food cost controls & overhead controls.
Operating kitchen equipment safely and efficiently, Contributing to a positive and collaborative team environment.
Key Qualifications & Experience
Prior experience in a similar role
A basic understanding of food safety and hygiene practices
Excellent teamwork and management skills.
A positive attitude and a strong work ethic
A Degree or Diploma in Food Production or relevant culinary qualification.