• Prepare food items ensuring quality, quantity, and presentation according to the daily Meal Production List.

• Arrange food appropriately on plates and platters.

• Assemble portions based on the menu and standard portion guidelines.

• Monitor and ensure food temperatures during preparation and service comply with statutory requirements.

• Store food according to approved guidelines and statutory requirements.

• Rotate food items properly during storage.

• Dispose of expired or near-expiry items.

• Maintain kitchen cleanliness per sanitation guidelines.

• Manage transportation of food and supplies while maintaining appropriate temperatures.

• Assist HOS with food inventory and supply management.

• Notify superior when supplies reach minimum par level.

• Wash pots, pans, and cooking utensils.

• Supervise food production in the absence of Chef / Senior Cook / Cook.

• Perform basic bookkeeping duties.

• Report kitchen equipment malfunctions immediately.

• Conduct regular inspections of food items and equipment.

• Assist with food preparation for catering projects.

• Perform any other duties as assigned by the organization.

Job Requirements:-

Education:

• SPM or equivalent. Additional certification in Culinary, Chef Training, or Food Preparation is an advantage.

Knowledge & Experience:

• Minimum 1 year of experience as Cook Assistant or 2 years as Kitchen Helper.

• Familiarity with the food industry is required.

• Experience in hospital dietary services is an advantage.

• Basic knowledge of cuisine and culinary techniques.

• Strong communication and interpersonal skills with the ability to work across functions.

• Team player who can work with various levels of the organization.

Skills & Competencies:

• Analytical and problem-solving skills.

• High attention to detail and accuracy in work.