Cook / Kitchen Assistant

Job title : Cook / Kitchen Assistant

Job Description
The cook's day-to-day role involves several core functions:

• Preparation: Assembling and prepping ingredients, and carefully following standardized recipes.
• Execution: Cooking and assembling menu items efficiently during service, sometimes specializing in certain areas.
• Sanitation: Maintaining a clean, safe, and sterile work environment according to health and safety regulations.
• Inventory: Monitoring stock levels, storing food at correct temperatures, and preventing spoilage.
• Working together with the other cook on duty in the preparation of the staff food and other food preparations that will be required of you.
• Apportionment of the food to all the staff
• Preparation of Moi-Moi wrapped in leaf, this skill is a must.
• Washing of the dishes and pots used inpreparation of the staff food.
• Ensuring perfect hygiene around the cooking area.

Requirements

• National Diploma (ND), SSCE, or a certificate in Catering and Hotel Management, Culinary Arts, Hospitality Management, Food Production or a related field
• A professional culinary certificate from a recognized catering or hospitality institution is an added advantage.
• 2 - 3 years of experience as a Cook in a reputable hotel, restaurant, or catering establishment.
• Experience preparing a variety of local dishes.
• Knowledge of kitchen operations and food safety standards.