Cook

The Cook is responsible for preparing and serving nutritious meals for employees in the company cafeteria. The role involves planning menus, cooking, and ensuring high standards of food safety and hygiene.

Key Responsibilities:
1. Meal Preparation: Prepare and cook meals according to established menus, dietary Requirements, and company standards.
2. Food Safety and Hygiene: Maintain high standards of food safety, hygiene, and sanitation in the kitchen and cafeteria areas.
3. Menu Planning: Assist in planning menus that are nutritious, appealing, and cater to diverse employee pand dietary needs.
4. Inventory Management: Manage kitchen inventory, order supplies, and ensure efficient use of food and resources.
5. Cafeteria Operations: Oversee daily cafeteria operations, ensuring smooth service and a pleasant dining environment for employees.
6. Collaboration: Work with other staff members to ensure coordination of meal services and address any food
• related concerns.
7. Compliance: Adhere to local health and safety regulations regarding food handling and preparation.
8. Cleanliness: Maintain cleanliness of kitchen equipment, utensils, and work areas.

1. Culinary Requirements: Diploma or certificate in culinary arts/cooking from a recognized institution and Added advantage
2. Experience: Minimum 2
• 3 years of Experience in a commercial kitchen or cafeteria setting.
3. Skills: Good cooking Skills, ability to work under pressure, attention to detail, and good organizational Skills.
4. Communication: Good communication Skills for interacting with employees and management.
5. Physical Capability: Ability to handle kitchen Responsibilities which may involve standing for long periods, lifting, and working in a fast
• paced environment.

1. Meal Preparation: Prepare and cook meals according to established menus, dietary Requirements, and company standards.
2. Food Safety and Hygiene: Maintain high standards of food safety, hygiene, and sanitation in the kitchen and cafeteria areas.
3. Menu Planning: Assist in planning menus that are nutritious, appealing, and cater to diverse employee pand dietary needs.
4. Inventory Management: Manage kitchen inventory, order supplies, and ensure efficient use of food and resources.
5. Cafeteria Operations: Oversee daily cafeteria operations, ensuring smooth service and a pleasant dining environment for employees.
6. Collaboration: Work with other staff members to ensure coordination of meal services and address any food
• related concerns.
7. Compliance: Adhere to local health and safety regulations regarding food handling and preparation.
8. Cleanliness: Maintain cleanliness of kitchen equipment, utensils, and work areas.

Send Cvs to recruitment@dalkeitheng.co.zw