Cook

Duties & Responsibilities

• Prepare and cook meals according to standardized recipes and menu requirements.
• Ensure food is prepared, presented, and served to the highest quality standards.
• Assist with menu planning and daily food production.
• Maintain strict adherence to food safety, hygiene, and HACCP standards.
• Monitor food quality, portion control, and waste management.
• Ensure all kitchen equipment is used and maintained correctly.
• Assist with stock control, receiving, storage, and stock rotation.
• Maintain a clean and organized work environment at all times.
• Support catering requirements for meetings, functions, and special events.
• Work closely with the catering team to ensure efficient service delivery.

Skills and Competencies

• Sound knowledge of food preparation techniques and cooking methods.
• Understanding of food safety regulations and HACCP principles.
• Ability to work under pressure and meet deadlines.
• Good communication and teamwork skills.
• Flexible approach to working hours when operationally required.

Qualifications

• Grade 12 or equivalent qualification.
• Relevant Culinary Certificate or Professional Cookery qualification advantageous.
• Minimum 2–3 years' experience as a Cook in a contract catering, hospitality, restaurant, hotel, or corporate dining environment.