Head Cook

Job Description

Position Overview

This role is responsible for the preparation and service of nutritious meals, maintenance of kitchen operations, and adherence to food safety and hygiene standards. The position also involves managing inventory, controlling costs, and supervising kitchen staff as required.

Key Duties and Responsibilities

Food Preparation and Service

• Plan and prepare daily meals in accordance with approved menus and nutritional guidelines.
• Ensure meals are prepared on time and served in a professional manner.
• Prepare meals for meetings, trainings, workshops, and special events as required.
• Ensure food quality, taste, and presentation meet institutional standards.

Kitchen Operations

• Maintain cleanliness and organization of the kitchen, pantry, and food preparation areas.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and maintenance needs promptly.
• Ensure proper storage of food to prevent spoilage and contamination.

Food Safety and Hygiene

• Adhere to food safety regulations and hygiene standards at all times.
• Ensure safe food handling, preparation, storage, and disposal practices.
• Maintain high standards of personal hygiene and ensure kitchen cleanliness.
• Monitor food temperatures and storage conditions.

Inventory and Stock Management

• Monitor food inventory and maintain adequate stock levels.
• Prepare shopping lists and requisitions for food supplies and kitchen consumables.
• Receive and verify deliveries for quality and quantity.
• Minimize wastage through proper planning and portion control.

Budget and Cost Control

• Ensure economical use of food supplies and kitchen resources.
• Assist in monitoring food costs and reducing unnecessary expenses.
• Recommend cost-effective purchasing options without compromising quality.

Knowledge, Skills and Competencies

• Excellent food preparation, presentation, and menu planning skills.
• Good knowledge of food safety, hygiene, and infection prevention standards.
• Strong organizational and time management skills.
• Good inventory management and cost control skills.
• Excellent supervisory and leadership skills, with the ability to coordinate kitchen assistants and support staff.
• A strong team player with the ability to work collaboratively with clinical, administrative, and support teams.
• Good communication and interpersonal skills.
• Ability to work efficiently under pressure while maintaining high-quality standards.
• Flexibility to work on shift schedules, weekends, public holidays, and during emergencies as required by the institution.
• High level of integrity, professionalism, and customer service orientation.
• Perform any other duties assigned by the supervisor that are consistent with the role.