Cook

Role Summary

To plan and prepare regular meals in order to provide a balanced, nutritious diet for consumers and maintaining the effective management of the kitchen and maintain a clean working and food preparation environment in order to ensure the health and safety of individuals.

Role Responsibilities

1. Ensures the daily cleaning of the kitchen.

2. Plans, purchases and prepares menus and meals for all functions in order to facilitate the effective management of the kitchen.

3. Assists with maintaining records and inventory levels for the department ensuring supplies are in stock, liaise with local and overseas suppliers and vendors and prepares requisition ensuring accuracy.

4. Cleans, sanitises and secures all food equipment, utensils and work areas in order to maintain a well-organised work environment that ensures the health and safety of yourself and others.’

5. Reports any faults or incidents to the Supervisor in a timely manner in order to maintain a clean, safe and sanitized environment. 6. Performs any other related duties as required by the Supervisor or any other senior officer in order to contribute to the effectiveness and efficiency of the department.

Minimum Qualifications & Experience:

• High School Diploma or equivalent

• Three (3) years’ experience in food service and preparation

• Certified Food Handler

Knowledge & Skills:

• Sound knowledge of Government structure, policies and procedures

• Good oral and written communication skills

• Ability to work under minimal supervision

• Good knowledge of food preparation and presentation

• Good knowledge of operating kitchen equipment

• Excellent knowledge of hygiene practices

• Good interpersonal and communication skills

• Ability to work under pressure