Roles and Responsibilities
- Cook meals for residents and staff, based on standard recipes and cooking methods in a timely manner
- Operate kitchen equipment effectively and measure seasoning with the right utensils
- Prioritize cooking processes to achieve a smooth and effective results
- Dish out residents and staff meals
- Cook special dietary meals according to requirement
- Assist Chef De Partie (CDP) and Demi Chef in dry stock replenishment
- Deputies Demi Chef in his/her absence
- Distribute and collect food warmer and food bags to/from the residences
- Ensure all cooking utensils and equipment are clean and sanitized according to standard food safety regulations
- Practice personal hygiene practices at all times
- Ensure all work stations are clean, neat and tidy
- Ensure all food remnants are removed after production cook
- Any ad-hoc duties as assigned by the management
Qualifications
- Minimum Primary School Education or equivalent
- Able to understand and speak basic English
- At least 3 years of relevant culinary experience
- Possess Certificate in Basic Food Hygiene
- Those who possess Class 3 driving license will have an advantage
Competency Requirements
Core
- Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)
- Resilient, able to handle stress
- Compliant, able to listen and follow instructions
- Willing to learn
- A team player
Technical/Functional
- Working knowledge and experience in cooking
- Working knowledge and skills in kitchen operations
- Able to perform various cuts and prepare ingredients for cooking
- Confidence in operating kitchen equipment such as dishwasher and combi-oven
Leadership
Physical Requirements
- Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)
Working Conditions
- Uniform and duty meal are provided
- Safety shoes required (yearly reimbursement, claimable after probation)
- Non-air-conditioned environment
- No smoking allowed within the premises of the nursing home
