Head Cook at Proforce Limited

Job Summary

• The Head Cook is responsible for overseeing all kitchen operations within the company’s cafeteria, ensuring the preparation of nutritious, hygienic, and high-quality meals for staff and management. The role involves supervising kitchen staff, managing food supplies, maintaining hygiene standards, and ensuring efficient meal service.

Key Responsibilities

Food Preparation & Kitchen Management

• Plan and prepare daily meals for staff in line with approved menus.
• Supervise food preparation to ensure quality, taste, and portion control.
• Ensure timely meal service in accordance with company schedules.
• Develop weekly and monthly menu plans considering nutrition and cost efficiency.

Supervision & Team Leadership

• Supervise cooks, kitchen assistants, and stewards.
• Assign kitchen duties and monitor staff performance.
• Train kitchen staff on food preparation and hygiene standards.

Inventory & Cost Control

• Monitor food stock levels and request replenishment as required.
• Ensure proper storage of food items to prevent spoilage and wastage.
• Control food costs and minimize waste.

Health, Safety & Hygiene

• Ensure strict compliance with food safety and hygiene regulations.
• Maintain cleanliness of kitchen equipment and cooking areas.
• Ensure proper use of protective clothing and kitchen safety procedures.
• Conduct routine checks to maintain high sanitation standards.

Administrative Duties

• Maintain records of food supplies, usage, and expenses.
• Coordinate with vendors and suppliers for food purchases.
• Support management during company events or special functions.

Requirements & Qualifications

• Minimum of SSCE / OND in Catering, Hospitality Management, or related field.
• 5+ years’ experience in catering services, with at least 2 years in a supervisory role.
• Knowledge of bulk cooking for large groups (factory/corporate environment).
• Good understanding of food hygiene and safety standards.
• Strong leadership and organizational skills.
• Ability to work under pressure and meet deadlines.

Key Competencies

• Leadership & Supervision
• Time Management
• Attention to Detail
• Cost Control & Inventory Management
• Cleanliness & Food Safety Awareness