SENIOR COOK, DIETETICS & FOOD SERVICES

• Prepare and cook meals according to standard recipes, production sheets, and dietary requirements.
• To plan cooking schedule so that food will be ready at specific times (timeliness).
• Ensure food presentation, portioning, and taste meet hospital standards.
• To prepare food for events or hospital personnel as assigned.
• Participate in meal assembly, ensuring accuracy, portion control and presentation.
• To serve hot food items during meal assembly process.
• Coordinate with Diet Aides and Food Service Assistants to ensure smooth workflow.
• To assist with menu planning and development of new recipes under guidance of the Head of Chef and Dietitians.
• Comply with HACCP and hospital food safety standards in all food handling and preparation.
• Maintain cleanliness of kitchen workstations, equipment and utensils at all times.
• Operate and maintain kitchen equipment in safe working conditions. Report immediately to superior about any malfunctions.
• To indent food, ingredient supplies for day’s work as required to prevent wastage and spoilage.
• To assist in receiving and storing and checking supplies as required.
• To inspect food for signs of deterioration, mold or other contamination. Report immediately to superior on any spoilage.
• Comply with internal hospital policies and audit requirements.
• Attend staff meetings, training sessions and workshops.
• Support teamwork and contribute ideas for improving food service operations
• To carry out duties as an employee as stipulated in Occupational Safety and Health Act and Regulations 1994 which are:
• To take reasonable care at work for the safety of yourself and other persons
• To cooperate with your employer or any other person in the discharge of any duty.
• To wear or use any protective equipment or clothing provided by the employer.
• To comply with any instruction or measure on occupational safety and health.
• Ensure all policies and procedures of ISO 9001:2015, ISO 14001: 2015, OHSAS 18001: 2007, ISO 22000:2005, MS 1480:2019 and MS 1500:2009 / or Hospital Accreditation are adhered to and records maintained, if and when these programs are implemented.
• Ensure to actively participate in all quality accreditation activities (e.g. JCI, MSQH, 5S – where applicable).
• Ensure the policies on patients and family’s rights are addressed at all times.
• Ensure compliance with Patient Safety Goals as safety improvement measure recommended by World Alliance for Patient Safety (2008).
• Ensure adherence to Standard People Practice (SPP).
• To assist in any other responsibility as deemed necessary by immediate Superior or Hospital Management.

JOB REQUIREMENTS:

1) Education:

Certificate in Culinary Arts or equivalent.

2) Knowledge and Experiences:

• At least 1-2 years of experience, preferably in a hospital, hotel or institutional kitchen.
• Knowledge of food safety standards (HACCP, ISO)

3) Skills & Competencies:

• Meal Preparation: Ability to prepare meals efficiently while ensuring taste, presentation, and portion accuracy.
• Cooking Proficiency: Skilled in cooking a wide variety of dishes, including soups, entrées, vegetables, and desserts, with the ability to prepare different cuisines such as Malay, Chinese, Indian, and other international or local specialties.
• Sanitation & Food Safety: Strong understanding of hygiene standards, HACCP, and safe food handling practices.
• Time Management: Ability to follow schedules and deliver meals on time.
• Teamwork: Work collaboratively with chefs, cooks, kitchen helpers, and food service assistants.
• Adaptability: Able to adjust recipes, portions, and preparation methods based on dietary instructions.
• Problem-solving: Identify and report food quality issues, equipment malfunctions or supply shortages promptly.

Special skills required

• Knowledge of portion control techniques to reduce waste and manage costs.
• Ability to operate and maintain kitchen equipment safely.
• Basic knowledge of nutritional principles and therapeutic diet modifications.
• Competence in menu execution for hospital patients, staff meals and events.
• Understanding of inventory handling including receiving, storing, and checking for spoilage.

Personal attributes

• Team-Oriented -works cooperatively, respects hierarchy and supports colleagues.
• Discipline & Reliability -punctual, consistent and responsible in delivering tasks.
• Attention to Detail - ensures food safety, accurate portioning and attractive presentation.
• Hardworking & Resilient - able to work under pressure and handle high-volume production.
• Good Communication - able to follow instructions clearly and interact effectively with staff.
• Customer-Focused - considerate of patient needs, including dietary restrictions and preferences.
• Integrity & Professionalism - committed to upholding safety, hygiene, and confidentiality standards