Education, Skills & Experience;

Must have:

• Certificate in Food Production, Culinary Arts, Hospitality, or Institutional Catering from a recognized academic institution.
  
• At least two (2) years relevant experience as a Cook, preferably in an institutional setting (school, hospital, university, or hotel)
  

• Prepare and cook meals in accordance with approved menus and dietary standards
  
• Ensure high standards of food hygiene, safety, and cleanliness at all times
  
• Assist in planning menus and estimating food requirements
  
• Properly handle, store, and preserve food items
  
• Maintain cleanliness of the kitchen, utensils, and equipment
  
• Observe health, safety, and sanitation regulations
  
• Assist in stock control and minimize food wastage
  
• Perform any other duties as may be assigned by the supervisor