Cook

DUTIES AND RESPONSIBILITIES:

1. Providing exceptional customer service to internal and external customers daily.
2. Preparing food for service 
3. Preparing meals and/or snacks for patients and medical clients in accordance to written menu.
4. Preparing patients’ meal slips and serving diets accurately.
5. Ordering and receiving of basic kitchen supplies.
6. Complying with medical nutrition therapy guidelines and written dietary standards.
7. Preparing Purchase Orders for dry goods and market goods weekly.
8. Receiving ordered goods and ensuring that goods received are not damaged and expired. Recording the quantities received and packing received goods based on First in First out (FIFO) Principle.
9. Maintaining daily stock keeping.
10. General maintenance/ clean-up of work areas.
11. Complying with established sanitation standards, personal hygiene and health standards

KNOWLEDGE, SKILLS AND ABILITIES

KNOWLEDGE:

• Training in Food Preparation.
• Certificate in Food Preparation.
• A valid Food Badge. 

SKILLS AND ABILITIES:

Physical Demands:

• Perform repetitive motions including bending, twisting, stooping, pushing and pulling.
• Employee must have the ability to smell and taste food for evaluation.
• Ability to stand for an extended period of time without a significant rest period.
• Specific vision abilities required by this job include colour vision, close vision, depth perception and ability to adjust focus.
• Must be able to regularly lift up to 25 pounds and occasionally lift up to 50 pounds.

Functional/ Behavioural Competencies:

• Communication
• Coordination-work
• Interpersonal skills
• Multi-tasking
• Adaptability
• Integrity
• Initiative 

MINIMUM EXPERIENCE AND TRAINING:

1. Trinidad and Tobago Hospitality and Tourism Institute (Associate Degree in Culinary Management)

2. BSc. Human Nutrition and Dietetics will be an asset

3. Minimum of One (1) year experience in a similar position.

OTHER:

• Must be able to work a shift system, weekends and public holidays.