Reports to: Manager/Assistant Manager

Supervises: Kitchen staff

Main objectives: The preparation and cooking of food for consumption on the premises.

Typical functions and responsibilities:

  • Plan and prepare menus in conjunction with Management, Dietician, and Residents.
  • Prepare special dishes needed to meet dietary requirements.
  • Requisition food supplies and kitchen equipment and checks for quality and quantity.
  • Ensure hygiene standards are maintained within the kitchen.
  • Ensure kitchen staffs are trained through approved courses e.g. MAF.
  • Participate in Quality Assurance activities and audits.
  • Maintain safety and fire procedures.

Typical qualifications and experience: Dietary and hygiene qualifications. Proficient in preparation and presentation of food for large numbers.

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