Assistant Cook

Key responsibilities include:

• Assisting with the cooking and baking of hot and cold foods
• Assisting with all the making and portioning of special diet foods and nourishment
• Assisting the cooks in the preparation of all meals, service to patients and the cafeteria
• Working in the cafeteria for short order, serving hot and cold food
• Assisting with receiving food and supplies in according to hospital standards as well as other portering as outlined in the dietary kitchen area
• Assisting with placing of food products and lifting appropriate supplies in storage area, filling the fridge and other areas with food product
• Assisting catering personnel with the setup, delivery and pickup of catering carts from conference rooms according to catering procedures

Qualifications & Registration required:

• High School Education/GED required
• Must have City & Guilds Food Preparation and Culinary Arts (7065 -33) IVQ Advance Diploma or equivalent
• A minimum of three year’s hospitality experience in all areas of catering is essential and a minimum of three years’ experience in all areas of large quantity food production is essential
• ServSafe Certification
• Basic Nutrition Course/Programme(s)