Cook

Description

Job Summary: A professional responsible for preparing hospital meals and diets, ensuring food hygiene, quality, and presentation. Key Highlights: 1. Prepare meals and diets for patients and hospital staff. 2. Ensure hygiene and quality of prepared food. 3. Manage inventory control and rational use of supplies. **Description:** 1\. Request necessary food items from the stock assistant for meal preparation according to the daily menu, following the nutritionist's instructions; 2\. Select ingredients required for preparing diets and meals, based on the calculated number of patients or staff to be served and the standardized menu, to begin preparation; 3\. Check the condition of prepared food by evaluating its taste, texture, and appearance to ensure it is safe for consumption; 4\. Keep prepared food in the pass-through to maintain proper temperature until serving time; 5\. Clean the work area after meals, including stoves, support tables, and sinks, to maintain hygienic conditions; 6\. Clean equipment and facilities by washing, drying, and storing utensils and materials to ensure their cleanliness and presentable condition; 7\. Review the production order to determine the quantity of food to be prepared; 8\. Prepare diets separately, considering diet type and following standard procedures to comply with the established meal program; 9\. Remove food from ovens or stoves after verifying cooking time and doneness, then place it into appropriate containers (trays) for serving; 10\. Collect leftover food from the buffet after meals and discard food waste to facilitate tray cleaning. 11\. Verify the daily menu, paying attention to the number of meals to be prepared per established per capita allowance; 12\. Prepare meals using various food items and following standard procedures to comply with the established meal program; 13\. Remove food from ovens or stoves after verifying cooking time and doneness, then place it into appropriate containers (stainless steel pots and trays) for serving; 14\. Prepare meals for hospital staff according to standardized menus; 15\. Prepare meals for hospital patients according to prescribed diets; 16\. Use food and general utensils rationally; 17\. Maintain materials and utensils clean and in good condition. **Remuneration Notes:**