COOK (SUPERMARKET)

DUTIES AND RESPONSIBILITIES

Food Preparation and Cooking

• Prepare, cook, and present a variety of meals, snacks, baked items, and ready-to-eat products according to approved recipes and quality standards.
• Ensure consistency in taste, portioning, and presentation of all food products.
• Prepare ingredients by washing, chopping, slicing, marinating, and portioning as required.
• Monitor cooking times and temperatures to ensure food is cooked safely and efficiently.
• Produce daily menu items and special orders within required timelines.

Inventory and Stock Management

• Monitor stock levels of ingredients, seasonings, and kitchen supplies.
• Report low stock levels and assist in stock requisition and ordering processes.
• Ensure proper storage, rotation, and labeling of food items following FIFO (First-In, First-Out) principles.
• Minimize food wastage through effective stock control and portion management.
• Conduct routine checks on ingredient quality and expiry dates.

Food Safety and Hygiene

• Maintain the highest standards of food hygiene, sanitation, and workplace cleanliness.
• Ensure compliance with food safety regulations and supermarket operating procedures.
• Clean kitchen equipment, utensils, preparation areas, and storage facilities regularly.
• Follow proper food handling, storage, and temperature control procedures.
• Use personal protective equipment and adhere to health and safety guidelines at all times.

Quality Control

• Inspect ingredients and finished products to ensure quality standards are met.
• Ensure food products are fresh, visually appealing, and fit for sale or consumption.
• Address quality concerns promptly and report any issues affecting food safety or customer satisfaction.

Customer Service Support

• Support deli counter operations when required.
• Respond professionally to customer inquiries regarding food products and ingredients.
• Assist with custom food orders and special customer requests.

Teamwork and Operations

• Work collaboratively with kitchen, deli, and supermarket staff to ensure smooth operations.
• Support colleagues during busy periods and peak trading hours.
• Participate in periodic stock counts and inventory audits.
• Attend training sessions and implement new food preparation procedures as directed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Certificate or Diploma in Catering, Food Production, Culinary Arts, Hospitality, or a related field is an added advantage.
• Valid food handling or food safety certification is preferred.
• Minimum of 2 years’ experience as a Cook, Chef, Kitchen Assistant, or Deli Chef in a busy restaurant, hotel, catering facility, or supermarket.
• Experience preparing a variety of local and international dishes is desirable.
• Previous supermarket deli experience will be an added advantage.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.