COOK

DUTIES AND RESPONSIBILITIES

• Prepare and serve daily meals for company staff according to a set schedule and dietary requirements.
• Plan weekly menus in collaboration with management, focusing on variety, nutrition, and budget.
• Manage kitchen inventory, purchase ingredients, and monitor stock to reduce waste.
• Ensure proper storage and handling of all food items to meet health and safety regulations.
• Maintain cleanliness and order in the kitchen at all times.
• Observe and enforce food safety, sanitation, and hygiene standards.
• Monitor and manage kitchen costs within the allocated budget.
• Receive feedback from staff on meals and make adjustments as necessary.
• Assist with special catering needs during staff meetings, events, or celebrations.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Certification in Catering, Food Handling, or a related field
• At least 2 years of experience in a similar role, preferably in a corporate or institutional setting
• Proven ability to plan meals and manage a kitchen budget efficiently
• Strong interpersonal and communication skills
• Excellent time management and multitasking abilities
• Ability to work independently with minimal supervision

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
• Interviews will be carried out on a rolling basis until the position is filled.

Only the shortlisted candidates will be contacted.