Summary:
Prepares and cooks food for Hospital patients and staff. Prepares food according to recipes and established standards. Monitors the kitchen to ensure a high standard of hygiene and productivity.
Essential Responsibilities & Duties:
Checks daily production sheets for all hot food requirements for regular and modified diets and for the cafeteria's needs. Checks all incoming items in the Receiving Area for acceptance as per the required standards. Assists Chef in obtaining raw ingredients required for menus and prepares them for cooking. Supervises staff in the measuring and mixing ingredients according to recipes, using a variety of kitchen utensils. Coordinates and monitors preparation of baked meats, broiled and steamed meats, fish, vegetables, and other foods are prepared. Adjusts and monitors thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Ob...