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

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

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

Head Cook

Key skills