Position- Cook

Prepare and cook meals according to agreed res menu, recipes and established standards. Ensure that all meals are tasty, properly cooked, well-presented and served on time. Ensure proper handling, storage and preservation of food items. Maintain high standards of food hygiene, sanitation and safety in the kitchen. Monitor food stock levels and report accordingly Minimise food wastage through proper portion control and efficient use of ingredients.

Ability to prepare a variety of delicious, nutritious and well-presented meals. Ability to follow menus and prepare meals according to recipes and guest preferences The ideal candidate should be: Honest, disciplined and trustworthy. Hardworking and committed to duty. Creative and passionate about cooking. Neat and personally hygienic. Organised and attentive to detail. Able to work under pressure with minimal supervision. A good team player with effective communication skills. Punctual, reliable and responsible. Willing to learn and accept constructive feedback. Customer-focused, with a commitment to guest satisfact

Minimum of WASSCE/SSSCE or equivalent NVTI Certificate in Catering, Advanced Cookery Certificate, City & Guilds Certificate or CTVET National Certificate II in Hospitality and Catering. Diploma in Catering, Hospitality Management, Food Production or a related field is an advantage. At least 2–3 years of working experience as a cook in a restaurant, hotel or resort. Good knowledge of food preparation, cooking methods and kitchen operations. Knowledge of food safety, hygiene and sanitation standards. Ability to prepare local and continental dishes. Basic knowledge of food storage, stock control and kitchen inventory management. Knowledge of portion control and minimising food wastage.