Cook

Role Overview

The role ensures that meals are prepared safely, hygienically, and in line with prescribed therapeutic diets, supporting patient recovery and overall hospital service quality. The Hospital Cook works closely with the nutritionist/dietitian and kitchen team to maintain high standards of food quality, hygiene, and efficient kitchen operations.

Main Duties and Responsibilities

Food Preparation & Meal Production

• Prepare and cook nutritious meals for patients, staff, and visitors according to approved menus and dietary requirements.
• Ensure meals are prepared in accordance with therapeutic diet plans prescribed by the nutritionist or dietitian.
• Maintain high standards of food presentation, taste, and portion control.
• Assist in the preparation of special meals for patients with specific medical conditions (e.g., diabetic, low-sodium, or modified diets).
• Ensure meals are prepared and delivered within the required timelines to support hospital operations.

Food Safety, Hygiene & Infection Control

• Ensure strict adherence to food safety regulations, hygiene standards, and infection prevention guidelines.
• Maintain cleanliness and sanitation of kitchen equipment, food preparation areas, and storage facilities.
• Follow proper food handling, storage, and temperature control procedures to prevent contamination and foodborne illnesses.
• Ensure compliance with hospital food safety policies and regulatory requirements.

Kitchen Operations & Inventory Support

• Assist in receiving, inspecting, and storing food supplies and ingredients.
• Ensure proper stock rotation (FIFO) and safe storage of perishable items.
• Support monitoring of food inventory levels and report shortages or wastage to the kitchen supervisor.
• Assist in maintaining efficient kitchen workflow during meal preparation and service periods.

Patient Nutrition Support

• Work closely with the nutritionist/dietitian and nursing teams to ensure patient meals meet prescribed dietary requirements.
• Support preparation of specialized diets for patients with clinical nutrition needs.
• Ensure patient meals are accurately labeled and distributed according to dietary instructions.

Equipment Use & Maintenance

• Operate kitchen equipment safely, including ovens, cookers, food processors, and other cooking appliances.
• Ensure proper cleaning and maintenance of kitchen equipment after use.
• Report any equipment faults or safety hazards to the kitchen supervisor or management.

Team Collaboration & Support

• Work collaboratively with the kitchen team, nutrition department, and support staff to ensure efficient food service operations.
• Participate in hospital food safety training and continuous improvement initiatives.

Requirements and Qualifications

• Certificate or Diploma in Food Production, Culinary Arts, or Hospitality Management from a recognized institution.
• Minimum two (2) years’ experience working as a cook in a hospital, hotel, or institutional kitchen.
• Knowledge of food safety standards, hygiene practices, and infection prevention requirements.
• Experience preparing large-scale meals and specialized diets is an added advantage.
• Valid Food Handler’s Certificate.

Key Skills and Competencies

• Knowledge of food preparation techniques and nutritional meal preparation.
• Understanding of hospital food safety and hygiene standards.
• Ability to prepare meals in accordance with dietary and therapeutic requirements.
• Strong organizational and time management skills.
• High level of cleanliness, discipline, and attention to detail.