Job Purpose

To ensure the provision of pleasant, high-quality, and cost-effective meals for patients and staff.

Duties and Responsibilities

• Plan, prepare, cook, and present meals and buffets as required.
• Maintain cleanliness of all kitchen equipment, surfaces, floors, and storage areas.
• Minimize food waste during preparation and cooking processes.
• Uphold and enforce the highest standards of health, hygiene, and kitchen safety.
• Manage and control food inventory, including stock receipt and portion control.
• Promptly report accidents, damages, or near-misses to the supervisor.
• Keep accurate inventory of cutlery, utensils, and kitchen equipment.
• Maintain a hygienic kitchen environment in line with institutional standards and the Food Premises Act.
• Collaborate with the Nutritionist and line manager for menu planning and dietary requirements.

Qualification Requirements and Key Competencies

• Diploma or Certificate in Food & Beverage Production or a related field from a recognized institution.
• Valid Food Handler’s Certificate.
• 1–2 years’ experience in catering, preferably in a school or healthcare setup.
• Ability to work with minimal supervision.
• Valid Certificate of Good Conduct.
• Excellent interpersonal, communication, and customer service skills.
• A team player with a proactive and positive attitude.

Note

• Jordan Hospital is an equal opportunity employer. We do not charge any fees at any stage of the recruitment process.

• Plan, prepare, cook, and present meals and buffets as required.
• Maintain cleanliness of all kitchen equipment, surfaces, floors, and storage areas.
• Minimize food waste during preparation and cooking processes.
• Uphold and enforce the highest standards of health, hygiene, and kitchen safety.
• Manage and control food inventory, including stock receipt and portion control.
• Promptly report accidents, damages, or near-misses to the supervisor.
• Keep accurate inventory of cutlery, utensils, and kitchen equipment.
• Maintain a hygienic kitchen environment in line with institutional standards and the Food Premises Act.
• Collaborate with the Nutritionist and line manager for menu planning and dietary requirements.

• Ability to work with minimal supervision.
• Excellent interpersonal, communication, and customer service skills.
• A team player with a proactive and positive attitude.

• Diploma or Certificate in Food & Beverage Production or a related field from a recognized institution.
• Valid Food Handler’s Certificate.
• Valid Certificate of Good Conduct.