Support the Chef de Partie and Sous Chef in the daily production of high-quality, nutritious patient meals. Ensure all meals meet strict quality, presentation, and dietary standards while maintaining kitchen hygiene.
Requirements: Candidates must possess a valid Food & Hygiene Certificate and be comfortable working in a fast-paced environment. Availability for staggered shifts, including weekends and public holidays, is required.
Key skills: Food Preparation, Plating, Dishing, Kitchen Hygiene, Dietary Requirement Compliance, Teamwork, High-Volume Production, Time Management.
(40 hrs/week · experience 2-5 yrs)
Apply directly with the employer via the application link.