Cook

The Cook is responsible for preparing a variety of food items for patients, cafeteria services, and special events while ensuring high standards of quality, safety, and presentation. This role includes maintaining proper sanitation practices, assisting with kitchen maintenance, and supporting efficient daily food service operations. Working under direct supervision, the Cook follows established recipes, dietary guidelines, and food preparation procedures with accuracy and attention to detail. The Cook must be able to effectively read, interpret, and follow written and verbal instructions, execute recipes consistently, and respond promptly to directives from the Chef to ensure timely and efficient meal production. Strong organizational skills, teamwork, and a commitment to food safety and customer satisfaction are essential to success in this role.