COOK, FOOD SERVICES

KPJ Healthcare; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading healthcare provider in Kuala Lumpur is seeking a dedicated individual for food preparation and kitchen management. Responsibilities include scheduling cooking, checking inventory, ensuring food safety standards, and maintaining a clean kitchen environment. The ideal candidate should be committed to adhering to high standards of food handling and sanitation while engaging in activities that improve departmental efficiency. This role is essential for ensuring quality meal service to patients.

Responsibilities

• Schedule cooking for timely meal preparation.
• Check menu and production sheets for raw material preparation.
• Prepare food in accordance with standard recipes.
• Ensure food portioning and presentation follow standards.
• Maintain food safety and handling procedures.
• Keep kitchen area clean and orderly.
• Support food distribution when necessary.
• Operate and maintain food and beverage equipment.
• Ensure stock levels of food items are updated.
• Engage in departmental improvement activities.

Job description

Responsibilities

• To schedule cooking for timely meal preparation.
• To check menu/production sheets/catering requisition to determine type and quantities of raw materials to be prepared.
• To prepare food in accordance with standard recipes.
• To ensure the food portioning and presentation during the meal assembly process are in accordance to the necessary standard (tray line process/function).
• To ensure food prepared does not have any sign of deterioration, mold, or other contamination.
• Adhere to proper food handling, sanitation, and safety procedures; maintains temperature logs as required, and maintains appropriate dating, labelling, and rotation of all food items.
• Maintain an orderly working environment by keeping the kitchen area clean and neat at all times.
• To support the distribution of prepared foods where necessary.
• To operate and maintain good condition of all food & beverage equipment and utensils.
• To ensure the recommended stock level of all food items are in place and updated when necessary.
• To engage in departmental improvement activities by generating resource-efficient menu ideas meeting patient needs.