Accountable for providing professional nursing care to patients within a hospital unit, adhering to hospital policies and nursing services principles, policies, and procedures to ensure high-quality care is practiced.
Ingredient Preparation: Assist the Head Chef in daily raw ingredient handling, including washing, peeling, cutting, slicing, and thawing meats and vegetables for daily project staff meals (approx. 50–150 pax).
Has experience in store cashier work, can complete store accounting and inventory statistics, and is familiar with and proficient in using various payment tools.
Provide direct patient care, including assessing patient needs, developing care plans, and implementing interventions to promote patient recovery and well-being.