• To assist the cook in managing the kitchen operations, including but limited to preparing meals in line with the approved menu, and general camp cleaning duties. The Assistant Cook will be responsible for the safe storage and custodianship of kitchenware and preservation of fresh products. This role will act as the reliever to the Cook when he is on time off or annual leave.

Key responsibilities

• Be responsible for strict observation of hygiene standards and always ensuring high levels of cleanliness in the kitchen including food preparation and storage.
• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to the approved menu.
• Storing excess food at the correct temperature to avoid spoilage.
• Ensuring that food portions and food presentation meet Born Free standards.
• Ensuring that cooking utensils are clean before each use as instructed.
• Cleaning and sterilizing food preparation areas.
• Ensuring that the Public Food Health and Safety regulations are strictly adhered to.
• Cleaning common, dining and accompanying areas as directed by the Cook.

Knowledge, Skills and Qualifications for the Role

• School Certificate with a minimum of D+.
• At least a minimum of a Certificate in food production from a recognized Institution.
• Sound knowledge of cooking methods and techniques.
• At least two years of proven experience working as a Cook in an Institution or Hotel/Restaurant.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Ability to be flexible and work extended hours when needed
• Effective communication skills.
• Ability to work without supervision, once trained