Job Position - Department

Cook - Food Services

Experience

Minimum 2–3 years of experience in institutional cooking (hostels, hospitals, canteens), preferably in a Food Services Department.

Education

Matriculation Certificate & Diploma in Culinary Arts/Food Production

Last Date

6/8/2025 12:00:00 AM

Job Description

The Cook is responsible for preparing and serving nutritious, hygienic, and well-balanced meals for residents of the nursing hostel. The role includes meal preparation, planning, and maintaining high food safety and hygiene standards in coordination with the Food Services Department.

Key Responsibilities:

• Prepare daily meals including breakfast, lunch, tea, and dinner, ensuring consistency in taste and quality.
• Prepare special meals as per residents' dietary restrictions.
• Follow pre-approved menus provided by the Food Services Department for daily meal planning.
• Suggest healthy and cost-effective menu options when needed.
• Maintain high cleanliness and hygiene standards in all food preparation areas.
• Ensure food is cooked at the proper temperature and stored using safe practices.
• Follow all hygiene protocols, including wearing a chef uniform, gloves, and head cover.
• Monitor stock levels of ingredients and inform the supervisor when reordering is required.
• Prevent food wastage and track daily usage of ingredients.
• Supervise the daily cleaning of cooking equipment and kitchen surfaces.
• Ensure all utensils and tools are sanitized before and after use.
• Maintain a logbook of meals prepared and ingredients used.
• Report any issues with kitchen equipment or potential safety hazards immediately.

Additional Responsibilities:

• Ability to manage kitchen staff and maintain discipline.
• Knowledge of nutrition and dietary restrictions.
• Must be physically fit to stand for long periods and lift kitchen items.
• Capable of working in hot and fast-paced environments.
• Must be punctual, dependable, and responsible.
• Should exhibit leadership skills to supervise kitchen helpers effectively.

Key Competencies:

• Knowledge of food handling, storage, and kitchen sanitization standards.
• Skilled in meal planning and time management during peak hours.
• Team-oriented with strong communication skills.
• Adaptable to menu changes and special dietary needs.
• Able to respond calmly to unexpected situations such as ingredient shortages or increased demand.
• Ensures optimal ingredient usage and minimizes food waste.