Food preparation
Kitchen operations
Teamwork
Beverage preparation
Food safety and hygiene
Inventory management
Customer service
food packaging and labeling
raw material preparation
ensure SOP compliance
Certificate or Diploma in Culinary Arts, Professional Cookery, Hotel & Restaurant Management, or an equivalent qualification.
Minimum 2–3 years of experience as a Cook in a hospital, medical centre, healthcare facility, hotel, catering, or institutional food service environment.
Food Preparation & Cooking Techniques
Culinary Techniques
Kitchen Station Management
Mise en Place Preparation
Menu Execution
Food Presentation & Plating
Recipe Compliance
Ingredient Handling