Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
Supervise the preparation and organisation of the meal distribution.
Perform regular checks on the quality and quantity of both cooked and uncooked foods.
Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.
Assisting kitchen staff to unload food supplies from delivery trucks.
Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.
Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
Removing garbage, replacing garbage bags, and washing garbage cans.
Storing ingredients and food items according to food safety standards.
Perform additional duties as requested.
Requirements:
Certificate in Food Hygiene Audit
At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
People centric and able to interact in a multi-cultural environment.
