Cook - Food Services (CMS AKUH) at Aga Khan University

, , Pakistan -

Full Time

Start Date

Immediate

Expiry Date

19 Aug, 26

Salary

0.0

Posted On

21 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Quantity Cooking, Food Safety, Sanitation, Menu Planning, Recipe Standardization, Kitchen Equipment Operation, Food Texture and Flavor Control, Hygiene Maintenance, Teamwork, English Proficiency, Urdu Proficiency

Industry

Hospitals and Health Care

Description

Cook - Food Services (CMS AKUH) Department: Clifton Medical Services Entity: Aga Khan University Hospital Location: Karachi, Pakistan Introduction: Clifton Medical Services (CMS) is part of the Aga Khan University Hospital's Outreach Medical Centres, designed to conveniently provide quality healthcare services to patients 24 hours a day, seven days a week, closer to where they live and work. CMS offers 24/7 Emergency Services for patients of all ages who need emergency medical attention. When patients require admission, they can be directly transferred to in-patient units located at Stadium Road Campus through a well-equipped ambulance accompanied by qualified staff. Our wide range of multi-specialty clinics for men, women, and children of all ages are designed to meet the needs and demands of patients based on their health status and lifestyle. CMS also has state-of-the-art Daycare Chemotherapy and Dialysis units, where patients receive compassionate care, treatment, and services from highly qualified, trained, and experienced doctors, nurses, technicians, and administrative staff. When the doctor requests laboratory tests or clinical imaging (e.g. X-ray, Ultrasound, CT scan, Mammogram & OPG scan), the patient can get it done at CMS. For all prescriptions, patients can pick up their medicines from our pharmacy, also conveniently located at CMS. CMS offers World Class Quality Services, demonstrated by our gold seal accreditation from the prestigious Joint Commission International. We go to great lengths to ensure our medical care meets these international standards, making patient safety and satisfaction a priority. As an equal opportunity employer, AKU believes in promoting a diverse and inclusive culture and is committed to adopt appropriate standards for safeguarding and promoting a respectful relationship with and between diverse workforce of its faculty, staff, trainees, volunteers, beneficiaries, wider communities, and other stakeholders with whom it works, including children and vulnerable adults and expects all employees/trainees and partners to share this commitment. Responsibilities: You are required to: Responsible for the type and quantities, of meat, vegetables, salads and desserts to be prepared as per patient and non-patients day menu cycles. Ensure that patient and non-patients food quality, texture and flavour is as per the standard. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs and maintain department established procedures on food safety & temperature control. Responsible to cook hot food and prepare hot entrees, as per the cycle menu day with the standardized recipes or directed by the supervisor. Ensure workstations and cooking equipment are clean as per “clean as you go” principle for self and others. Responsible to use equipment safely and monitor needs for equipment repairs and inform supervisor where possible. Ensure that the food supplies and herbs are properly used and kept safe. Clean and maintain the hygiene and sanitation of kitchen areas as per the direction of supervisor. Assist in the preparation of meat vegetable and cereals as advised by supervisor. Requirements: Knowledge of menus, recipes and preparation terminology. Matric: Training in cookery from a recognized Institution with 4-6 years institutional food service experience from Hospital / Hotel / Airline / Restaurants. Preferably Matric OR Non-Matric Willing to work in shift duties Knowledge of quantity cooking techniques and methods. Knowledge of principles of food safety and sanitation. Ability to use kitchen utensils and equipment. Able to read and write English/Urdu. Ability to work in a team. Respectful attitude towards superior and colleagues. As per department policy the use of cell phone, jewellery, ring, earrings, watches, and chain necklace during working hours is restricted. Comprehensive employment reference checks will be conducted.

Responsibilities

Responsible for preparing meat, vegetables, salads, and desserts according to patient and non-patient menu cycles while ensuring quality and flavor standards. Maintains kitchen hygiene, manages food safety and temperature controls, and ensures the safe use of cooking equipment.