• Take care for the respective kitchen sections in the absence of their Chef De Partie
• Monitor and ensure the temperature of food prepared are within safe limits
• Take care for the preparation of ingredients, washing of vegetables, cleaning, cutting and assisting the Chef, etc
• Check on personal hygiene, cleanliness of uniforms, sanitation of workstations and work tools
• Clean up the refrigerator, setting up the workstation for the day, and helping kitchen cleaners with general hygiene and sanitation
• Be aware of the dangers of contaminated food and the need for proper checking and first-in-first out of the mise-en-place in the refrigerators
• Check all equipment belonging to each station to ensure that all are in good working condition, and report to their supervisor for any problems to be solved, to escalate the necessary work/repair orders to Facilities Management Department
• Ensure proper storage in first-in-first-out system and adequate temperature for all products in the fridge and no item is to be placed on the floor at any point of time
• Know all hospital facilities and services offered, hours of operation and all other information indicated in the Food Services product and services handbook
• Assist in collection of food supplies from the general storeroom and ensure proper documentation of stock requisitions, to report to supervisor should any problems arise
• Maintain the cleanliness of the trolleys used for transporting food and cleanliness of the workstations at all times, and sanitise the working tools several times a day in accordance with health and safety rules
• Carry out other tasks as instructed by the supervisors
• Availability to work efficiently and independently
• Ability to work in teams