POSITION

COMPETENCY REQUIREMENT

KEY RESPONSIBILITIES

No

1. Cooks.

EDUCATION AND EXPERIENCE 

1.He/she must have a minimum Advanced Certificate in Culinary Arts, Hotel and Restaurant Management or  other related fields.

2.He/she must have Two (2) years of working experience of in a Hospital setting

3.Any other additional qualification relevant to the field is an added advantage

SKILLS AND ABILITIES

1.Knowledge of work procedures, safety, planning and organisation

2.He/ She must have Satisfactory record of continuous professional development

3.Ability to operate machinery  and equipment Qualifications in a health related field Quality Management/ Assurance and/or Risk Management in Healthcare are an added advantage

4. Excellent verbal, written and interpersonal skills.

5.Extreme patience and the ability to think and work under stress

Good deductive and reasoning skills

• l  Collaborate with dietitians to ensure all patient meals meet required nutritional standards, particularly for those on special or fluid-based diets.
• l  Monitor kitchen expenditures in alignment with the approved budget and hospital policies.
• l  Ensure proper use and maintenance of kitchen equipment to extend its lifespan and prevent malfunctions. Coordinate preplanned servicing and safeguard assets per annual inventory requirements.
• l  Maintain adequate stock levels through timely requisitioning of materials (e.g., paper, toners, staples) and implement First-In, First-Out (FIFO) rotation practices.
• l  Resolve daily operational issues and complaints following hospital standards. Analyze and submit operational reports by the 5th of each month.
• l  Monitor cleaning procedures to maintain high hygiene standards, ensure food safety by monitoring staff health, and enforce the use of Personal Protective Equipment (PPE).
• l  Develop contingency plans for patient catering during emergencies.
• l  Ensure attendance at mandatory in-service training, induction, and orientation sessions, and communicate catering policies and procedures to all staff.
• l  Maintain accurate data on kitchen activities, equipment temperatures, and food spoilage. Conduct regular inspections of cold storage safety mechanisms, alarms, fly screens, and UV lights.
• l  Keep daily food usage records for costing and maintain inspection logs and compliance databases.