SCHOOL COOK

DUTIES AND RESPONSIBILITIES

Food Preparation and Cooking

• Prepare daily meals, snacks, and other food items according to the school’s menu and requirements.
• Prepare a variety of cuisines and meals while maintaining consistent taste, quality, and presentation.
• Measure and prepare ingredients accurately while ensuring appropriate portion sizes.
• Adjust meal preparation where necessary to accommodate approved dietary requirements or special instructions.

Kitchen Operations and Food Safety

• Maintain high standards of cleanliness and hygiene throughout the kitchen and food preparation areas.
• Follow proper food handling, storage, cooking, and serving procedures to prevent contamination.
• Ensure food is cooked and maintained at appropriate temperatures and that expired or spoiled ingredients are not used.
• Clean and sanitize cooking utensils, equipment, work surfaces, and kitchen areas regularly.

Stock and Kitchen Supplies

• Monitor food ingredients, kitchen supplies, and consumables to ensure adequate stock is available.
• Check the quality and freshness of food items upon delivery and during storage.
• Store food items appropriately and apply proper stock rotation practices to minimize waste and spoilage.
• Report low stock, damaged supplies, or other kitchen requirements to the supervisor in good time.

Meal Planning and Time Management

• Follow the school’s meal schedule and ensure food is prepared and ready at the required times.
• Organize daily cooking activities efficiently to manage multiple meals and tasks within available time.
• Assist in planning menus and estimating ingredient requirements where required.
• Minimize food wastage through proper preparation, portion control, and efficient use of ingredients.

 Kitchen Safety and General Support

• Operate cooking appliances, utensils, and kitchen equipment safely and responsibly.
• Follow workplace health and safety procedures and promptly report kitchen hazards or equipment faults.
• Maintain a clean, organized, and safe working environment throughout the kitchen.
• Support other kitchen or catering duties as assigned by the school administrator or supervisor.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum of 2 years’ experience as a Chef, Cook, or Kitchen Assistant in a busy kitchen environment
• Proven ability to prepare a variety of cuisines and meals
• Good knowledge of food safety, hygiene, and proper food handling practices
• Good understanding of kitchen equipment and safe cooking practices
• Ability to work efficiently in a busy environment and meet meal preparation deadlines
• Training or certification in Food Production, Cookery, Catering, or a related field is 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.