Head Cook

1. Job Purpose

To oversee and manage all kitchen operations at Mazima CDI, preparing nutritious and high-quality meals for up to 200 people daily, including staff, students, and visitors. The Head Cook ensures hygiene, food safety, menu planning, and efficient kitchen management while supporting the institute at headquarters.

2. Key Duties & Responsibilities

• Plan, prepare, and cook meals for staff, students, and visitors, ensuring consistent quality for up to 200 people daily.
• Develop weekly and monthly menus that are nutritious, balanced, and cost-effective.
• Supervise kitchen staff, assign duties, and ensure efficiency in food preparation and service.
• Maintain high standards of food hygiene, kitchen cleanliness, and safe food handling.
• Monitor kitchen inventory, order supplies, and manage food stock to avoid wastage.
• Ensure timely preparation of meals for the institute’s daily activities, special events, and workshops.
• Train and mentor junior kitchen staff on cooking techniques, hygiene, and safety standards.
• Ensure compliance with organizational policies, health regulations, and kitchen safety protocols.
• Innovate recipes, portion sizes, and food presentation to meet the dietary needs of all beneficiaries.
• Collaborate with management to plan catering for events, trainings, and institute-related functions.

3. Minimum Qualifications

• Certificate, Diploma, or Degree in Culinary Arts, Hospitality, or related field.
• Proven experience managing a large kitchen and cooking for large groups (100+ people).
• Knowledge of nutrition, food hygiene, and safety standards.

4. Required Skills & Competencies

• Exceptional cooking skills for large-scale meal preparation.
• Strong leadership, coordination, and team management abilities.
• Good organizational and inventory management skills.
• Ability to plan menus that are nutritious, cost-effective, and appealing.
• Knowledge of health and safety regulations in food handling.
• Reliability, discipline, and a high level of professionalism.

5. Key Performance Indicators (KPIs)

1. Quality, taste, and presentation of meals served.

2. Timely preparation and delivery of meals for staff, students, and events.

3. Efficiency of kitchen operations and staff management.

4. Compliance with hygiene, food safety, and organisational standards.

5. Cost-effectiveness in procurement and minimal food wastage.

6. Feedback from staff, students, and management on meal satisfaction.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section