COOKING DUTIES

• Responsible for the preparation, cooking and punctual service (including plating and garnishing) of meals.
• Menu planning and development including the setting up of standard recipes and food specifications including special diets, healthy options, vegetarian etc.
• Provide a variety of meals to a consistently high standard for patients, staff restaurants, special functions etc.
• Monitoring portion control and ensuring the adequacy of meals provided including dealing with the related complaints
• Ensuring the economic use of all foodstuffs and energy
• Service at staff counters and any special functions
• Co-operation with new menus, methods and techniques e.g. cook chill, vending service, self-service etc.