職位概述:
Reporting to the Manager, Nutrition and Dietary Services or designate at Mon Sheong Richmond Hill Long Term Care Centre, the incumbent must prepare food for residents and other events. He/she must also supervise food service workers who will be assisting with the food preparation. He/she must ensure the highest quality of food production, cleanliness and sanitation, and health and safety standards within the workplace.
職責:
- Responsible for the preparation and production of all meals and catering services as listed on weekly menu including therapeutic diets and menu alternatives;
- Ensure foods are palatable and served at right temperature with the right portion according to the residents’ likes and dislikes charts;
- Assist with menu planning and recipe development;
- Train and supervise food service workers;
- Prepare purchase requisition for food and supplies according to specifications;
- Ensure items are delivered accurately, stored properly, and report any shortages or discrepancies;
- Maintain in and out record of food inventory;
- Report health and safety hazards immediately to the supervisor / manager;
- Follow Quality Management Plan for Nutrition and Dietary Services;
- Ensure all food and food samples are properly stored and labeled;
- Ensure all food contact surfaces are sanitized;
- Ensure all kitchen equipment and tools are properly cleaned, sanitized, and maintained;
- Deputize for the Food Service Supervisor in his/her absence.
- Any other duties as may be assigned from time to time.
資歷：
- Food Handler Certificate;
- With institutional, health care, restaurant, or hospitality cooking experience (in place of the identified educational/training requirements) or
- One of the following qualifications (as per the Fixing Long Term Care Act 2021)
- Chef training or culinary management diploma or certificate granted by a college established under the Ontario Colleges of Applied Arts and Technology Act, 2002 OR granted by a registered private career college under the Private Career Colleges Act, 2005.
- A diploma or certificate granted in another jurisdiction and a set of skills that, in the reasonable opinion of the Home, is equivalent to those that the Home would expect of a person who has a diploma or certificate as set out above.
- A certificate of qualification as a Cook issued under the Apprenticeship and Certification Act, 1998, or after Part III of the Ontario College of Trades and Apprenticeship Act, 2009.
- A post-secondary diploma in food and nutrition management or a post-secondary degree in food and nutrition.
- 3+ years of experience in Chinese culinary;
- Prior supervisory experience and decision-making skills.
- Good interpersonal, communication, and supervisory skills;
- Ability to speak, read, and write Chinese (Cantonese and Mandarin) are an asset.
- Able to lift 50 pounds.
- Long period of standing.
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注意：感謝所有申請者，合則約見。
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