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
Additional Information
Your application should include a cover letter detailing why
you are the best fit for this position and your CV with relevant skills and
experience. The closing date will be Thursday 29th May 2025.