MAIN DUTIES AND RESPONSIBILITIES:

• Daily food production in the assigned section.
• Ensuring that food is prepared and cooked in a clean environment
• Making daily mis-en-place
• Assisting in dispensing of food
• Maintaining high standards of cleanliness
• Ensuring equipment in use are in good operation
• Working with the executive staff in determining how much food supplies will be ordered and
• maintenance of appropriate supply in the hospital kitchen
• Participating in continual improvement, development and implementation of the current Quality
• Management Programmes e.g. HACCP/FSMS and QMS.
• Perform any duties as may be assigned from time to time by the Section Head.

QUALIFICATIONS, SKILLS AND EXPERIENCE

• Diploma in Food Production from a recognized College
• Minimum of 1 year in a busy Hotel or Hospital
• Good communication skills.
• Good execution skills.
• Result oriented.