Chef Grade II

Duties and Responsibilities:

• Responsible for the preparation, cooking and punctual service (including plating and garnishing) of meals.
• Menu planning and development, including the setting up of standard recipes and food specifications, including special diets, healthy options, vegetarian etc.
• Provide a variety of meals to a consistently high standard for patients, staff restaurants, special functions etc.
• Check quality and quantity of perishable and non-perishable foods being used.
• Control usage of leftover foods and ensure proper use of foods and other materials.
• Ensure proper use, care and cleaning of all equipment, reporting any faults or defect

Please refer to full Job Description for complete list of duties and responsiblities