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
Food Preparation
Knife Skills
Recipe Execution
Kitchen Hygiene
Teamwork
Time Management
Attention to Detail
Food Safety
Inventory Management
Order Taking
Culinary Arts
Work Ethic