Chef

Key Responsibilities and Duties

Meal Planning & Preparation

• Design and prepare daily meals in line with nutritionist and healthcare provider guidelines.
• Cater to specific dietary needs such as diabetes, heart disease, allergies, and other medical conditions.
• Develop varied and flavorful meal plans that promote healthy eating habits.

Collaboration with Healthcare Team

• Work closely with nutritionists and healthcare providers to develop and adjust meal plans.
• Review dietary guidelines and adapt meals according to changes in patient health or treatment plans.

Dietary Restrictions & Safety

• Prepare therapeutic diets including low-sodium, renal, diabetic, gluten-free, and other specialized diets.
• Ensure strict prevention of cross-contamination, especially for allergen-free meals.

Food Safety & Hygiene

• Adhere to food safety standards in storage, preparation, and serving.
• Maintain a clean and sanitary kitchen environment and regularly inspect equipment and utensils.
• Follow hygiene protocols to prevent foodborne illnesses.

Inventory & Resource Management

• Manage kitchen inventory and ensure timely ordering of fresh produce and ingredients.
• Control food waste and apply FIFO (First In, First Out) method to minimize spoilage.

Patient/Client Communication & Quality Control

• Collect feedback from patients or caregivers regarding meal preferences and satisfaction.
• Accommodate requests within prescribed dietary guidelines.
• Monitor food quality and presentation; conduct taste checks to ensure standards.
• Supervise kitchen staff (where applicable) on food safety and preparation techniques.

Dietary Documentation & Reporting

• Maintain accurate records of meals served and dietary modifications for compliance purposes.
• Track dietary changes and update meal plans in collaboration with nutritionists.
• Submit daily meal preparation logs and inventory reports to the Nutritionist.
• Provide weekly feedback summaries and food waste reports.
• Submit monthly dietary compliance reports and staff training records.

Qualifications and Experience

• Diploma or Certificate in Culinary Arts, Food Production, or a related field.
• Proven experience as a Chef, preferably in a hospital, healthcare, or institutional setting.
• 3 - 4 years of experience in the culinary field.
• Strong knowledge of food safety, hygiene standards, and HACCP principles.
• Ability to prepare specialized diets for medical conditions.
• Good communication and teamwork skills.
• High level of attention to detail and organizational skills.
• Additional training in Nutrition, Dietetics, or Therapeutic Diets is an added advantage.
• Certification in Food Handling and Safety is an added advantage.