Cook at Tangaza University College

DEPARTMENT: Cafeteria
REPORTS TO: Cafeteria Manager

POSITION SUMMARY

Responsible for preparing, cooking and serving nutritious, quality Food and Beverage to the entire university community.

PRIMARY DUTIES AND RESPONSIBILITIES (Detailed JD will be given on appointment)

• Prepare and cook food in accordance with set standard recipes.
• To ensure that food is served and kept at the right temperatures.
• Observe safety precautions when handling kitchen equipment.
• Ensure that waste is kept at minimal levels by using creative cooking methods.
• 5Ensure that stock rotation and FIFO strictly followed and adhered to.
• To observe kitchen hygiene set standards during food preparation and follow HACCP.
• Preparation and serving of all food and beverages at the cafeteria and for functions.
• Perform and ensure opening and closing duties are done accordingly.
• Responsible for all kitchen activities in the absence of the chef.
• Provide guidance to interns and kitchen stewards.
• To execute food control standards in dispensing the established food portions.
• Perform any other duty assigned from time to time by the chef.

QUALIFICATIONS AND EXPERIENCE

1. Diploma in food and beverage production or its equivalent
2. 3 years’ experience as a cook preferably in an institution of higher learning.
3. HACCP qualification will be an added advantage
4. Food handlers certificate

SKILLS, ABILITIES AND COMPETENCIES

• Commitment to quality
• Attention to detail, creativity, passion and sense of business.
• Knowledgeable of food safety regulations.
• Ability to work in a fast paced environment and can multi task