Cook at Majeurs

Responsibilities

• Prepare daily meals in line with approved menu plans.
• Maintain high standards of hygiene and food safety.
• Ensure proper storage and inventory of food items.
• Maintain cleanliness of the kitchen and cooking equipment.
• Support meal planning for students and staff when required.

Required Qualifications & Experience

• Minimum of SSCE with professional culinary training or certification.
• 2–3 years’ experience in institutional or commercial catering.
• Knowledge of nutrition and balanced meal preparation.
• Good hygiene practices and attention to detail.
• Ability to work in a structured academic environment.