Categories

Responsibilities

Overall Purpose of the Job

The primary role is to ensure that organization staff get quality and hyginic food at reasonable cost. Maintain good hygienic condition for kitchens, equipments, utensils and crockery.

Reporting structure

The Cook reports to the Base Manager.

Detailed Responsibilities

Activities to be performed:

1. Suggest the feasible and cost effective menu
2. Prepare food in accordance with the menu by considering culinary and hygienic standards
3. Maintain the kitchen in a clean and hygienic manner
4. Maintain all equipment, furniture and accessories in a clean and hygienic manner.  Frequent hand washing and bench / utensil sterilization is to occur
5. Wash and dry pots, pans, dishes, utensils, and appliances utilizing the manufacturers instructions.
6. Disinfect all working surfaces regularly, in accordance with good food handling and preparation techniques
7. Maintain the cleanliness of the dining area, including all tables, chairs, benches, refrigerators, freezers and other appliances
8. Report all safety issues immediately upon discovery
9. Maintain the highest standards of personal hygiene at all times
10. Prepare food outdoors on the BBQ or other similar cooker as required
11. Order, purchase and deliver food and other related materials as required
12. Maintain the cleanliness of all food storage areas

This is a non-contractual document that can be varied from time to time as circumstances dictate. This job description is intended to summarize the main duties and responsibilities of the post; this is not intended to be a full and exhaustive list of tasks. All organization staff are expected to demonstrate flexibility and willingness to perform appropriate tasks when the need arises.