Avenue Hospital was founded in 1995 for the purpose of managing the outpatient department at the Hospital, and to extend medical services to corporate clientele through an innovative concept of Managed Healthcare.

Key Responsibilities

Meal Preparation, Planning and Service

• Cooking food according to the given recipes and menus using a range of methods (i.e. baking, braising, frying, roasting or steaming)
• Ensures that each meal leaving the kitchen is checked for quality, quantity, presentation, correct temperature, served on time and per the patient’s request.
• Preparing food to meet special dietary requirements e.g. (low calorie, high calorie, diabetic)
• Serve patient meals and ensure that service is professional, discreet and personalized.
• Ensuring that plates and cutlery are cleared and collected from the wards and offices in good time.
• Ensuring that food is items are correctly so that wastage is kept to a minimum.
• Responding quickly to special patient needs (e.g. Post-operative & maternity food requests).

Cleaning and Infection Control

• Cleaning food preparation areas and equipment and ensuring that laid out infection control. procedures are followed.
• Making sure that the kitchen and its environs are hygienic.
• Following the "clean as you go" principal
• Ensuring that the non-daily cleaning schedules are adhered to.

Personal Hygiene

• Maintain the highest standards of personal hygiene and dress. Wearing the correct, clean uniform at all times.
• Ensuring that he / she undergoes food handler’s exams every six months.
• Reporting any breakages, equipment malfunctions and faults to the Head of Catering.
• Maintain client and patient privacy and confidentiality at all times.
• Any other duty as assigned by the supervisor in line with the job description.

Person Specification

• Diploma/Higher Diploma in Food Production/Culinary Arts.
• Not less than 2 years’ experience as a Cook.
• Excellent interpersonal and communication skills.
• Attention to detail.

• Meal Preparation, Planning and Service
• Cooking food according to the given recipes and menus using a range of methods (i.e. baking, braising, frying, roasting or steaming)
• Ensures that each meal leaving the kitchen is checked for quality, quantity, presentation, correct temperature, served on time and per the patient’s request.
• Preparing food to meet special dietary requirements e.g. (low calorie, high calorie, diabetic)
• Serve patient meals and ensure that service is professional, discreet and personalized.
• Ensuring that plates and cutlery are cleared and collected from the wards and offices in good time.
• Ensuring that food is items are correctly so that wastage is kept to a minimum.
• Responding quickly to special patient needs (e.g. Post-operative & maternity food requests).
• Cleaning food preparation areas and equipment and ensuring that laid out infection control. procedures are followed.
• Making sure that the kitchen and its environs are hygienic.
• Following the "clean as you go" principal
• Ensuring that the non-daily cleaning schedules are adhered to.
• Maintain the highest standards of personal hygiene and dress. Wearing the correct, clean uniform at all times.
• Ensuring that he / she undergoes food handler’s exams every six months.
• Reporting any breakages, equipment malfunctions and faults to the Head of Catering.
• Maintain client and patient privacy and confidentiality at all times.
• Any other duty as assigned by the supervisor in line with the job description.

• Excellent interpersonal and communication skills
• Attention to detail

• Diploma/Higher Diploma in Food Production/Culinary Arts.
• Not less than 2 years’ experience as a Cook.