Head Cook

Responsibilities:

Prepare and cook meals according to established recipes, menus, and quality standards. Ensure food is properly prepared, cooked, presented, and served on time. Maintain high standards of food hygiene, cleanliness, and kitchen sanitation. Assist with menu preparation and suggest new dishes or improvements where appropriate. Properly store food items and ensure ingredients are handled according to food safety standards. Monitor food supplies and notify management when ingredients need to be replenished. Minimize food wastage through proper portion control and efficient use of ingredients. Maintain and clean kitchen equipment, utensils, work surfaces, and storage areas. Follow appropriate food handling, safety, and sanitation procedures at all times. Work closely with other kitchen staff to ensure smooth and efficient kitchen operations. Assist with stock-taking and ensure proper organization of kitchen supplies. Maintain consistency in taste, portion sizes, and presentation. Perform other kitchen-related duties as assigned by management.

Requirements:

Minimum of 2 years' practical experience as a Cook in a restaurant, hotel, catering company, or similar establishment. Minimum of an SSCE or relevant culinary training/certification. Good knowledge of local, continental, or other relevant cuisines. Strong understanding of food preparation, hygiene, and kitchen safety standards. Ability to work efficiently in a fast-paced kitchen environment. Good time management and organizational skills. Ability to follow recipes and instructions accurately. Strong attention to cleanliness and detail. Ability to work effectively as part of a team. Reliable, disciplined, and physically fit for kitchen duties. Culinary training or professional certification is an added advantage.

Key Competencies:

Food Preparation & Cooking Food Safety & Hygiene Kitchen Operations Menu Execution Portion Control Time Management Teamwork Inventory Awareness Attention to Detail Cleanliness & Organization