Job Details

Division Mozambique

Business Unit OCN – AU to CL – RR

Minimum experience Entry Level

Company primary industry Hospitality

Job functional area Production

Job Description

1. Purpose of the Role

To assist with efficient meal planning and preparation and general kitchen operations and to cook meals.

2. Key Responsibilities

2.1. Cooking Operations

Check the cleanliness of equipment and operation before production to ensure compliance with health and safety regulations.
Clean the production area along with kitchen equipment.
Check the quality of raw materials to ensure that standards and specifications are met.
Combine measured ingredients in cooking equipment and machinery.
Monitor oven temperatures and product appearance to determine cooking times.
Prepare and cook food.
Operate large–volume cooking equipment such as grills, deep-fat fryers, or griddles.

2.2. Meal Preparation and Serving

Clean, peel, slice and trim foodstuffs using manual and electric appliances.
Prepare and package take-away food (i.e. butter bread).
Portion and wrap food or place it directly on plates for site clients.
Serve food to clients at counters.
Stock refrigerators, salad and buffet bars and keep records of the quantities of food.
Clear tables and clean service areas when required.
Wash, cut, measure and mix foods for cooking.
Set tables with clean linen, cutlery, crockery and glassware.

2.3. Health and Safety Compliance

Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
Ensure that hygiene standards are maintained in accordance with SOP’s.
Ensure that protective clothing is always clean and worn as required.
Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).

2.4. Effective Teamwork and Self-Management

Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
Manage colleagues’ expectations and communicate appropriately.
Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

KNOWLEDGE/ COMPETENCE
1. Knowledge

Raw food materials
Cooking processes and equipment

What skills, knowledge, and/or attributes are necessary to perform the role?

2. Skills

Literacy
Numeracy

3. Attributes

Attention to detail
Deadline driven
Organised

QUALIFICATION AND EXPERIENCE

Grade 12 or equivalent qualification
3 to 5 year's experience as a cook

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