CHEF DE PARTIE

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Assist the Head Chef in overseeing all daily kitchen operations under the Dietetic and Food Services Department.

Support in menu planning and preparation of healthy, balanced meals for patients, cafeteria, and in-house seminars or functions.

Ensure all food preparation, cooking, and storage follow proper hygiene, safety, and hospital food service policies.

Assist in preparing meal ingredients, retrieving items from storage areas, and ensuring all materials are handled safely.

Participate in creating and developing new dishes and recipes according to hospital catering guidelines.

Help maintain cost control by reducing food wastage, ensuring proper portion control, and managing surplus ingredients effectively.

Assist in the ordering and receiving of raw materials, food ingredients, and kitchen supplies as approved by the Head Chef.

Ensure the kitchen, cooking area, chiller, and freezer are always clean, organized, and in proper working condition.

Monitor and record daily chiller and freezer temperatures, and promptly report any irregularities to the Head Chef.

Involve in meal distribution to ensure that meals are correctly prepared, delivered, and served on time to consumers.

Support the Head Chef in cafeteria operations and preparation for special hospital events, seminars, or catering functions.

Assist in maintaining compliance with HALAL, HACCP, GMP, and MSQH accreditation requirements as directed.

Identify and report any safety hazards or areas needing improvement while maintaining professional standards at all times.

Perform other related duties as assigned and actively participate in departmental quality improvement initiatives and programs.

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