Station Cook / Chef
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Job summary
The Station Cook/Chef will be responsible for planning, preparing, and delivering high-quality meals in accordance with organizational standards, nutrition guidelines, and food safety regulations. The role ensures timely food service, proper kitchen management, and adherence to hygiene and sanitation standards.
Min Qualification:
Certificate
Experience Level:
Entry level
Experience Length:
2 years
Job descriptions & requirements
Duty Station: Nations Prayer Mountain, Seguku – Kampala, Uganda
Reports to: Head Chef / Head of Operations
Job Purpose: The Station Cook/Chef will be responsible for planning, preparing, and delivering high-quality meals in accordance with organizational standards, nutrition guidelines, and food safety regulations. The role ensures timely food service, proper kitchen management, and adherence to hygiene and sanitation standards.
Key Responsibilities
Food Planning & Preparation
- Plan and prepare meals for staff, guests, and visitors in line with approved menus.
- Ensure meals are nutritious, well-presented, and served on time.
- Support menu planning and recommend improvements based on dietary needs and feedback.
Kitchen Operations
- Manage assigned cooking station efficiently and maintain high standards of food quality.
- Work closely with the Head Chef to determine appropriate food preparation methods.
- Ensure proper portion control and minimize food wastage.
Hygiene, Safety & Sanitation
- Maintain high standards of cleanliness and hygiene in the kitchen at all times.
- Ensure all equipment is properly cleaned, handled, and safely switched off after use.
- Adhere to food safety standards and understand potential health hazards in food service.
Food Storage & Inventory Management
- Properly store unused food items to prevent spoilage and waste.
- Monitor food supplies and support procurement planning.
- Ensure timely receipt and proper handling of food deliveries.
Teamwork & Training
- Work collaboratively with other kitchen staff to ensure smooth operations.
- Support training of cooks and stewards on kitchen hygiene and equipment usage.
- Promote teamwork, discipline, and efficiency in the kitchen.
Time Management & Service Delivery
- Ensure all meals are prepared and served at the right time.
- Manage multiple tasks effectively in a fast-paced environment.
Additional Duties
Perform any other duties assigned by the supervisor.
Follow both oral and written instructions accurately.
Key Performance Indicators (KPIs)
Timeliness and quality of meals prepared
Compliance with hygiene and food safety standards
Reduction in food wastage
Cleanliness and organization of the kitchen
Team collaboration and efficiency
Person Specification
Qualifications
- Certificate or Diploma in Catering, Hotel Management, or Food Production
- Additional training in food safety and hygiene is an added advantage
Experience
- At least 2–4 years’ experience as a cook/chef in a busy kitchen environment (institutional or hospitality setting preferred)
Core Competencies
- Strong cooking and food preparation skills
- Knowledge of nutrition and menu planningGood communication and interpersonal skills
- Ability to multitask and work under pressure
- Strong organizational and time management skills
Technical Skills
- Knowledge of food safety standards and sanitation practices
- Ability to operate kitchen equipment safely
- Inventory and stock management skills
Personal Attributes
- Creative and detail-oriented
- Disciplined and reliable
- High level of cleanliness and professionalism
- Ability to work in a team environment
How to Apply:
All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section
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