Kitchen Assistant

Description

Job Summary: Hospital kitchen assistant responsible for food pre-preparation and basic meal preparation, kitchen hygiene and organization, and patient service. Key Highlights: 1. Culinary experience, ideally with a focus on hygiene and food safety. 2. Responsibility for food pre-preparation and basic meal preparation. 3. Work in a hospital environment, with emphasis on diets and patient well-being. * **Job Requirements:** Desirable: Completed high school education. Relevant coursework or experience in the field. * **Knowledge Areas** Good Manufacturing Practices (GMP): Knowledge of personal, environmental, and operational hygiene standards required by ANVISA (National Health Surveillance Agency) for food handling. Hospital Hygiene: Basic understanding of infection control and the importance of food hygiene in healthcare settings. Food Safety: Knowledge of contaminants (physical, chemical, and biological) and how to prevent cross-contamination between raw and cooked foods. Use of Cleaning Products: Knowledge of correct dilution and application of cleaning and sanitizing agents specifically formulated for industrial and hospital kitchens. Dietary Regimens: Basic understanding of different types of hospital diets (general, soft, pureed, liquid) and the importance of avoiding substitutions or errors during preparation. PPEs: Knowledge of and mandatory correct use of Personal Protective Equipment (gloves, caps, uniforms, safety footwear). * **Responsibilities:** Pre\-Preparation: Select, wash, peel, cut, and portion meats, vegetables, fruits, and greens according to instructions from the chef, nutritionist, or other responsible professional. Basic Preparation: Assist the chef in preparing simple dishes such as bases (stocks, broths), salads, desserts, and snacks, following technical recipes and dietary guidelines. Serve patients, staff, and visitors appropriately, consistently, and empathetically. Food Hygiene: Ensure proper sanitization of fresh produce using specific products and concentrations to prevent contamination. Cleaning and Organization: Perform cleaning and disinfection of the entire kitchen area (floors, countertops, equipment, cold rooms, stoves) in accordance with Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs). Washing: Wash, dry, and store dishes, utensils, pots, and trays used in food preparation and distribution. Inventory Control: Assist in receiving and verifying incoming goods. Storage: Store food items properly, rigorously checking and adhering to expiration dates and appropriate storage temperatures.