Responsibilities:

• Prepare and cook meals according to approved recipes, menus, and portion standards.
• Ensure food is prepared and presented to the highest quality standards.
• Maintain cleanliness and hygiene in the kitchen in compliance with food safety regulations.
• Inspect ingredients and ensure proper storage to maintain freshness and prevent spoilage.
• Monitor food inventory and report shortages or replenishment needs.
• Operate kitchen equipment safely and efficiently.
• Minimize food waste by using ingredients efficiently and following portion control guidelines.
• Assist in menu planning and the development of new dishes when required.
• Ensure compliance with health, safety, and sanitation standards at all times.
• Work collaboratively with kitchen staff and other departments to ensure timely food service.
• Monitor cooking times and temperatures to ensure food safety and consistency.
• Perform other kitchen-related duties as assigned by management.

Requirements:

• Minimum of an SSCE or a vocational qualification in Culinary Arts, Hospitality, or a related field is an added advantage.
• Proven years of experience as a Cook in a restaurant, hotel, or catering environment.
• Strong knowledge of food preparation techniques and cooking methods.
• Good understanding of food hygiene, sanitation, and safety regulations.
• Ability to prepare a variety of local and continental dishes.
• Excellent time management and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and commitment to food quality.
• Good communication and teamwork skills.
• Ability to operate kitchen equipment safely and effectively.
• Flexibility to work shifts, weekends, and public holidays as required.
• High level of professionalism, cleanliness, and reliability.