Head Cook at St. Nicolas Hospital

Duties

• Supervise and coordinate activities of the cooks
• Ensure kitchen maintenance and cleaning
• Cost meal plans and recipes
• Following food safety requirements
• Monitor sanitation practices and follow kitchen safety standards
• Train subordinates
• Maintaining and ordering stocks and Supplies

Qualification/Experience

• The candidate must be a graduate of Catering and Hotel Management with at least five years’ cooking experience in a hospitality environment.
• The applicant must be hard-working, organized, creative, and passionate about food and client satisfaction.

Remuneration
Salary and conditions of service attractive.