Job Description

Primary purpose of the Job

The Cook is responsible for preparing, cooking, and serving quality food per university dining standards, health regulations and dietary requirements.  The cook ensures food quality, safety and timely service while maintaining a clean and organised kitchen environment.

Responsibilities

• Food Preparation: Prepare ingredients and cook meals following standardised recipes and menus
• Cooking: Operate Kitchen equipment to prepare a variety of dishes.
• Food Safety and Sanitation: Adhere to food safety standards, including proper food storage, handling and temperature control.  Maintain a clean and sanitary work area, following health and safety regulations.
• Menu Execution: follow daily menus and adapt to special events. Assist in adjusting recipes for large-scale production to meet demand.
• Customer Service: Interact courteously with students and staff, addressing dietary needs or special requests when appropriate. Serve food at the serving stations as needed.
• Inventory & Stock: Monitor food inventory, report shortages and assist in restocking supplies.  Minimise food waste through proper portion control and storage.
• Team Collaboration: work with other kitchen staff to ensure efficient operations during peak dining hours.
• Equipment Maintenance: Clean and maintain kittchen equipment, reporting any malfunctions to supervisor.

Qualifications

• High School Certificate
• A certificate in food and beverage production.
• At least one (1) year culinary experience
• Must have a competent knowledge of cookery and culinary art.
• Familiarity with diverse dietary needs.
• Have competent cooking skills.
• Good communication skills and teamwork skills