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Job Ref. No
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Cook (Grandmanger/Butchery) - KABU01/AD/D008/10/06/002
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No. of Vacant Positions
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1
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Application Deadline
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24-06-2025
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Contract Type
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1 YEARS CONTRACT (FIXED TERM)
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Key Responsibilities
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Preparing specific meat cuts as per menu requirement
Ensure minimum waste in deboning and cutting of meat for production
Execute menus in collaboration with other colleagues
Suggest new ways of dish presentation
Give attention to productivity of the kitchen such as speed and food quality
Suggest new rules and procedures for optimizing the cooking process
Ensure Adherence to all relevant health, safety and hygene standards
Following directions provided by the chef departie( Gardemanger)
Collaborating with the rest of the culinary team to ensure high quality food and service
Keeping the work station safe and sanitary
Improving food preparation mathods based on fedback
Assisting in other areas of the kitchen when required
Ensure conformity to the University Quality Management Systems, Health and Safety Regulations
Perform any other duty that may be assigned from time to time.
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Qualifications and skills
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Certificate in Food Production or Culinary Arts
Thorough experience with hot and cold food preparation and must hold a valid food handler's certificate
Two years of Culinary experience in related food and bevarage service and food preparation positions
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Apply
