Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
The Head Cook is responsible for planning and preparing daily meals in accordance with approved menus and nutritional guidelines, maintaining kitchen cleanliness and organization, adhering to food safety regulations, managing food stocks, and supervising kitchen staff.
Key Duties and Responsibilities
Food Preparation and Service
Plan and prepare daily meals in accordance with approved menus and nutritional guidelines.
Ensure meals are prepared on time and served in a professional manner.
Prepare meals for meetings, trainings, workshops, and special events as required.
Ensure food quality, taste, and presentation meet institutional standards.
Kitchen Operations
Maintain cleanliness and organization of the kitchen, pantry, and food preparation areas.
Ensure all kitchen equipment is properly used, cleaned, and maintained.
Report faulty equipment and maintenance needs promptly.
Ensure proper storage of food to prevent spoilage and contamination.
Food Safety and Hygiene
Adhere to food safety regulations and hygiene standards at all times.
Ensure safe food handling, preparation, storage, and disposal practices.
Maintain high standards of personal hygiene and ensure kitchen cleanliness.
Monitor food temperatures and storage conditions.
Inventory and Stock Management
Monitor food inventory and maintain adequate stock levels.
Prepare shopping lists and requisitions for food supplies and kitchen consumables.
Receive and verify deliveries for quality and quantity.
Minimize wastage through proper planning and portion control.
Budget and Cost Control
Ensure economical use of food supplies and kitchen resources.
Assist in monitoring food costs and reducing unnecessary expenses.
Recommend cost-effective purchasing options without compromising quality.
Knowledge, Skills and Competencies
Excellent food preparation, presentation, and menu planning skills.
Good knowledge of food safety, hygiene, and infection prevention standards.
Strong organizational and time management skills.
Good inventory management and cost control skills.
Excellent supervisory and leadership skills, with the ability to coordinate kitchen assistants and support staff.
A strong team player with the ability to work collaboratively with clinical, administrative, and support teams.
Good communication and interpersonal skills.
Ability to work efficiently under pressure while maintaining high-quality standards.
Flexibility to work on shift schedules, weekends, public holidays, and during emergencies as required by the institution.
High level of integrity, professionalism, and customer service orientation.
Perform any other duties assigned by the supervisor that are consistent with the role.
How to Apply
Interested and qualified candidates should forward their CV to: recruitment@rubencentre.org using the position as the subject of the email.
