Cook at Amref International University (AMIU)

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

Industries:Hospital & Health Care

Function: Others