Reporting to:  Catering & Lodging Division

Terms of employment:   Contract for 6 months

Grade: 5

Key Performance Areas

• Checks the quantity and quality of raw materials received against the request specification;
• Sorts out and arranges kitchen supplies received for the cooking job order of the day;
• Carries out cleaning, chopping and other preparatory activities on kitchen inputs before use in cooking;
• Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment;
• Fries, boils, roasts and steams meat, fish, vegetables and other food according to planned menus;
• Cooks pastries, local dish, hot and cold food in accordance with standard or special menus and recipes of the day in consultation with and under coaching by a senior cook;
• Takes care of cooked food, sorts, stores and keeps in a designated kitchenware item or place as appropriate until delivery for serving;
• Operates cooking and storing equipment of the kitchen;
• Regulates oven temperature and checks progress of cooking;
• Conforms to kitchen sanitation regulations and standards effectively and consistently;
• Participates in developing the daily menus and recipes;
• Performs and facilitates cleaning up and dishwashing;
• Performs other related duties and responsibilities as assigned by the chief cook.

Job Specification 

• First Degree/Diploma in food preparation and 2/4 years’ experience in food preparation / Bakery & Confectionary