Duties and Responsibilities

• Undertake menu planning
• Oversee and participate in preparing, cooking, and serving main meals, snacks, cakes, etc. as per specified menus.
• Determine quantities to be cooked and the size of portions to be served, considering diets to meet medical, ethnic and personal needs.
• Check the quantity and quality of stock received and notify suppliers of deficiencies.
• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchen equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen as appropriate.
• Ensure that the appropriate clothing, including headwear, is always worn per the health guidelines.
• Co-operate fully with the statutory inspections and implement recommendations as appropriate.
• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution
• Food handler’s certificate.
• Experience of 3 years working in a kitchen providing meals for large numbers
• Ability to prepare and serve well-presented and attractive meals to individual requirements.
• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.
• The ability to form positive relationships with colleagues.
• Knowledge of prevailing regulations on Hygiene.